When you think about healthy eating, salads and green vegetables usually come to mind. But how about adding a little more variety to your plan?
One of my go to meals during the winter months, when all you want is to cosy up with a warm meal, are root vegetables.
Root vegetables like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of upsetting blood sugar levels like refined sweet foods do, they help regulate them.
Why Eat More Root Veggies?
Long roots – carrots, parsnips, burdock, and daikon radish – are excellent blood purifiers and can help improve circulation in the body. Round roots – turnips, radishes, beets, and swede – nourish the stomach, spleen, pancreas, and reproductive organs.
Which root vegetables do you eat most?
If you’re like most of the world, it’s carrots and potatoes. Here are a few others to explore:
- Beets contain an abundance of antioxidants and are highly detoxifying.
- Burdock is considered a powerful blood purifier. This long, thin veggie is a staple in Asian and health food stores.
- Celeriac, also known as celery root, is rich in fiber and has a respectable amount of antioxidants.
- Onions are rich in antioxidants and other phytonutrients, making them prized for their ability to strengthen the immune system.
- Parsnips, which look like giant white carrots, have a sweet, earthy taste. They’ve also got plenty of fiber, vitamin C, folic acid, niacin, thiamine, magnesium, and potassium.
- Radish is an excellent source of vitamin C. It’s also rich in calcium, molybdenum, and folic acid.
- Sweet Potatoes contain unsurpassed levels of beta-carotene and are also rich in vitamin C, phytonutrients, and fiber.
Excited to add more roots to your diet? Here’s a fun, easy recipe:
Roasted Root Vegetables
Prep time: 10 minutes
Cooking time: 30-40 minutes
- 1 sweet potato
- 2 parsnips
- 2 carrots
- 2 turnips
- 1 daikon radish (or substitute/add in other favorites, like squash)
- coconut oil or butter
- salt and pepper
- herbs: rosemary, thyme, or sage (fresh, if possible)
- optional: your favourite dip (hummus, guacamole, baba ganoush, or any other favourite dip of yours)
- Preheat oven to 180°C.
- Wash and dice or slice all vegetables into bite-sized pieces.
- Place in a large baking dish with sides.
- Drizzle with melted coconut oil; mix well to coat each vegetable lightly with oil. Sprinkle with salt, pepper, and herbs.
- Bake uncovered for 30-40 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
- Serve with your favourite dip.
Tip: any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.