What do you do with the winter blues?
Samwise nailed it! Root veggies are something that might always be sitting for you in your pantry (and likely being forgotten until you find some knotty spuds on them!) but you never think much about. Today we take time to appreciate these amazing little taders and more for all their glory!
You heard me right! They might get a bad rep for being boring, but this dish will help make them absolutely delicious! What is usually the staple base of a dish, today we are making the main focus. Root vegetables are more than just a carb in the meal, as many root vegetables have a plethora of health benefits. But of course anything that can start growing a complete plant out of itself must be pretty awesome (this may or may not have happened to me and in no time there was a fresh, green, new onion plant sprouting on the top of the fridge).
So what’s so great about roots?
Root veggies are high in folate, a B vitamin that is just as good for mommies as it is your little eaters. Vitamin B is beneficial for breastfeeding, and helpful in conception.
Carrots, of course, are famous for “helping you see in the dark”. While this might be a bit of a tall tale, they definitely are great for eye health because they’re packed full of beta carotene which the body transforms into Vitamin A. It also gives your immune system a boost by supporting immune function and is good for bone health.
Although you might avoid them like the plague during any date, onions do so much more than make your breath a little pungent. These strong little root veggies benefit the cardiovascular system and are anti inflammatory. They’ve even been shown in studies to prevent cancer!
How do they do it?!
How do root veggies get all these wonderful benefits? Amazingly, it’s straight through our Mother Earth, full of vitamins and minerals! Vitamins and minerals are absorbed from the ground into the roots which usually help support the plant, but when you’re eating root veggies you’re going straight to the source for maximum benefit! It’s just about as close as you can come to eating dirt, and you should actually feel GOOD about it!
So go right to the source with this yummy winter dish, and ode to root veggies, and to you and yours good health!
Root Vegetable Roast Recipe
- 4 carrots, sliced
- 1 parsnip, sliced
- 2 sweet potatoes, diced
- ½ a red onion, roughly chopped
- 2 cups green beans
- 1 cup apple cider vinegar
- ½ cup EVOO
- 4 Tbs. brown sugar
- Salt to taste
Soak carrots, parsnips, sweet potatoes, red onion, and green beans in a mixture of 1 cup apple cider vinegar, ½ cup EVOO, 4 Tbs. brown sugar, and some salt for half an hour to an hour.
Dump onto a lined baking sheet, and roast for 35 minutes at 400 degrees. If you’re feeling extra decadent, drizzle in maple syrup the last ten minutes of cooking and enjoy!