Roasted Root Vegetables

Root vegetables are extremely nutrient-dense, as they grow under ground and absorb nutrients from the soil. They are packed with antioxidants, Vitamins A, B and C plus iron, all of which help cleanse your system. Root vegetables are a combination of carbohydrates and fiber, making you feel full quickly, assist with regulating blood sugar and aiding in digestion.

If you would like Ellwood’s to do the cooking for you over the holidays, please check out our Holiday Menu online. Roasted Root Vegetables are a favorite along with many other choices available. Considering visiting us in Carytown for a sampling!

Yield: 8 servings

Ingredients:

  • 1T Chinese 5 Spice
  • 1 tsp salt
  • 2 T honey
  • 4 T olive oil or melted Earth Balance
  • 5 medium parsnips
  • 5 medium carrots
  • 2 Celery root
  • 2 Rutabaga
  • 2 Turnips

Directions:

  1. Preheat oven to 425°F. Wash and peel the vegetables. Cut the vegetables into a medium dice.
  2. Whisk the Chinese 5 Spice, salt, honey and oil or melted butter together in a bowl.
  3. Toss the vegetables in the mixture until well coated. Spread evenly onto 2 baking sheets, making sure not to crowd the vegetables to prevent steaming. Bake 40 minutes stirring twice.  Serve warm.

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