The winter season means a plethora of hardy winter produce like root vegetables carrots and parsnips. I like sharing my vegetable medleys with you on Monday when everyone is looking for a little detox from the weekend. Veggies are a sure way of getting the nutrition you need and roasting is my go-to method of preparation during the colder months.
This week it’s all about the root veggies. Root vegetables are underground plant parts, including true roots like tuberous roots and taproots as well as non-roots like tubers and bulbs. They are characterized by their high fiber and starch content and a slew of nutrients that keep us healthy. These high-quality carbohydrates can easily sub for your grains or pasta– a more nutrient-dense, natural (and tastier) alternative!
Nutrition:
Parsnips: This root vegetable resembles a carrot and boasts vitamin C, magnesium and fiber. Magnesium is one of the most abundant minerals in the body and needed for more than 300 biochemical reactions while vitamin C is a our free radical-scavenging, collagen-producing, iron-absorption-enhancing nutrient.
Carrots: Carrots are a potent source of beta carotene, the precursor to vitamin A. While animal-based foods provide active vitamin A, plant-based foods provide its precursor carotenoids that will require conversion to vitamin A in the body. While vitamin A is intimately linked to vision, immunity and reproductive health, its precursor carotenoids play a unique role as well, particularly as a powerful antioxidant and anti-inflammatory agent.
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 large parsnips, peeled and cut into 1-inch pieces
- 1 large sweet potato, peeled and diced
- 1/2 cup curly parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Preheat the oven to 450 F.
- Add cut veggies to a large bowl and coat evenly with olive oil.
- Spread veggies evenly on a lined baking sheet and roast for about 25-30 minutes.
- Add salt and pepper to taste, garnish with parsley and serve warm.
