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
Serves 4
Ingredients
1 medium sweet potato
1 large carrot
1 large parsnip
3 little red potato
2 medium beet
2 branches rosemary
Olive oil
Salt and pepper
Procedure
- 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
Lovely colourful, roasting veggies with rosemary- your house must smell amazing! These vegetables looks delicious! 🙂
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Thank you! Yes! They are so inviting and versatile, you can have them for breakfast, lunch or dinner!
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Stunning!
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🙂
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I would probably eat this all for myself. HAHA. I adore root vegetables, yum!
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🙂
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Beautiful photos.
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That is very nice to hear! Specially because I’m not professional photographer. Just doing my best in what I love! Thank you very much!
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Hi! Thank you for the like on my sweet potato with maple and pecan post. I see you cook some similar things. 🙂 -Moira
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Yes! I love root vegetables, besides, we own a pecan orchard so pecan is a must for us!
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Looks delicious!! I love root veggies.
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The rosemary gives them a very nice flavor!
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Oh, yum! My husband roasts a mix like this on the grill, and adds a chunked up sweet onion. it carmelizes and is so amazing with those earthy root vegetable flavors. But I need to try adding rosemary.
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You are going to love the flavor that adds the rosemary!
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I make something quite similar ( potatoes, beetroots and carrots), sometimes with a roasted bulb of garlic; it makes a great side order or like you did, an amazing main course. Delicious touch with the rosemary, I agree!
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Thank you! I should add a garlic bulb next time! 🙂
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