These roasted root vegetables with sweet potato, carrots and parsnips are such an easy and healthy side dish. Great for the holidays or everyday meals.
I have had holiday menus on my mind lately and I’m currently planning what healthy Thanksgiving recipes to make this year.
This healthy sweet potato casserole is my usual go-to for Thanksgiving and Christmas, but I’ve already made it twice this month for Friendsgivings so I’m leaning toward something different. Maybe my shredded kale and brussels sprouts salad (a total crowd-pleaser) or perhaps a big batch of roasted root vegetables. I should probably just make both… that seems like the best idea!
And no matter what I know I’m making this healthy sweet potato pie for dessert. That’s already been decided.
As I mentioned when sharing my root vegetable tagine a couple of weeks ago, root vegetables are a great source of complex carbs. They’re packed full of antioxidants, fiber, essential vitamins and minerals. And according to Ayurveda, root vegetables have a grounding energetic property so when we eat them we feel balanced, rooted and less spacey. If you feel like you could use a little grounding during the holiday season (don’t we all), load your plate up with root vegetables like onions, sweet potatoes, beets, parsnips, carrots, daikon, turnips, rutabaga, radish and yuca.
Roasted root vegetables can also cure a craving for sweets. The roasting process caramelizes the natural sugar of the root vegetables so after roasting they taste amazingly sweet and delicious.
Start by preheating your oven to 425ºF. Next, mix together the oil and oregano in a large bowl.
If you haven’t already, chop your veggies into even chunks – the more consistent the better for overall roasting time, larger chunks may not cook as fast as smaller ones.
Next, add your vegetables into the large bowl and toss to coat them with oil and oregano. Sprinkle generously with sea salt and fresh ground pepper and then spread across a baking sheet.
Roast the veggies for about 50 minutes, removing halfway through to toss.
tip! Make sure the veggies are in one layer so they roast instead of steam.
This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.
This dish is also perfect for meal prep. Make a batch and enjoy roasted veggies throughout the week. They will keep in the fridge for 4-5 days. Serve alongside shredded chicken and quinoa for an easy weeknight meal!