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Roasted Root Vegetables

Reprinted with permission from Vegetarian Kitchen,
Root vegetables are truly seasonal in the fall when they're fresh and abundant. To my mind, these hardy vegetables are underused and somewhat misunderstood. Cooking, baking, roasting, and sautéing brings out the natural sweetness of parsnips, rutabaga, sweet potatoes, and other roots.
Suggested Adaptations: By varying the herbs and spices used to season the root vegetables, this recipe can be adapted to different meal themes. For example, vegetables for an Italian meal could be seasoned with basil, marjoram and oregano (also olive oil and balsamic vinegar). An Asian meal could use ginger, garlic, green onions and soy sauce maybe even mirin rice wine vinegar. A Mexican theme could use paprika, tabasco or cayenne pepper, cumin and oregano (with the addition of corn). Oven roasting brings out the natural sweetness of any vegetable, and this is particularly true in the case of roots.
Serves 6 or more
2 medium parsnips, peeled and sliced
1 large turnip, peeled, cut in half, and sliced
2 medium carrots, peeled and sliced
1/2 medium rutabaga, peeled and sliced
2 tablespoons Ellyndale™ Organic Canola Oil or Ellyndale Organics™ Extra Virgin Olive Oil*
2 tablespoons light brown sugar or NOW Real Food® Sucanat™*
1/2 teaspoon salt
Pinch each: cinnamon and nutmeg
  1. Preheat the oven to 400 degrees.
  2. Prepare all the vegetables as directed, making sure to slice everything fairly evenly, about 1/4-inch thick, then place in a large mixing bowl.
  3. In a small bowl, combine the oil, brown sugar, and seasonings, then stir together, pour over the vegetables, and toss together.
  4. Transfer the mixture to a lightly oiled large roasting pan (line it with foil first if you'd like).
  5. Bake for 20 to 25 minutes, stirring every 5 minutes or so.
  6. The vegetables should be tender on the inside and touched with golden brown on the outside.
  7. Serve warm.

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