This time I prepared some roasted root vegetables. Turns out, they are very good for you! Don’t just pay attention to the starch content. Most of them contain folate, manganese, potassium, copper, magnesium, phosphorus, vitamin C, B6, and iron. Maybe because they are submerged in soil that they absorb all this nutrients straight next to them in the ground.
I choose: red potatoes (maintain bone health), carrots (good for your eye vision), parsnips (regulate immune response), sweet potatoes (contain twice as much fiber than regular potatoes and this gives them a slow burning quality) and beets,(have a lot of nitrates which brings oxygen to your muscles. This is huge for athletes because it helps exercise longer. I would love their pigment would travel all the way to my cheeks!!). Of course this is just an example of all the health benefits of including root vegetables to your diet.
Lets not forget about the rosemary, it stimulates the immune system, contains anti-inflammatory compounds and improves your concentration by increasing the blood flow to your brain.
Have them for breakfast with a poached egg or for dinner with a nice steak, as a side on your next meal, or as a compliment of a green salad.
ROASTED ROSEMARY ROOT VEGETABLES
1 medium sweet potato
1 large carrot
1 large parsnip
3 little red potato
2 medium beet
2 branches rosemary
Salt and pepper
- Pre-heat the oven to 400º F
- Line a cookie sheet with aluminum foil, making a barrier to keep the beets separate
- Peel the vegetables and cut them into 1 inch cubes. I kept the beets separately because they stain so much. Otherwise you’ll end up with everything purple
- Layer the vegetables on the cooking sheet keeping the beets separated
- Drizzle with a little olive oil, sprinkle the rosemary, add salt and pepper
- Bake them for 40 minutes. I toss them half way
- Have them for breakfast with a poached egg
- And let the yolk run over….
- Have them for dinner with a nice steak, as a side on your next meal, or as a compliment of a green salad