The Season Of Roasted Roots
Dec 05, 2023
Happy December! It’s the season of roasted roots in the northern hemisphere.
The cold and dry qualities of Winter can be appeased by us eating more dense, slow cooked vegetables. It’s the season of abundance of sweet potatoes, beets, turnips, and parsnips.
Bake a pan of these winter roots and feel deeply nourished and satisfied from your meals where these root veggies play a role.
Roasted Roots
Preheat oven to 375 degrees. Chop up an mixture of any or all of these root vegetables into 1/2 inch cubes (if veggies are organic, there is no need to peel them):
Sweet potatoes
Beets
Turnips
Parsnips
(you can even add in some butternut squash- but do peel it)
Toss with coconut oil, ghee, or sesame oil (do not use olive oil as it is not made to be used above low heating temperature as it destroys the fatty acid chains) and season with salt and pepper, adding other spices if you like, perhaps paprika, garlic powder, rosemary, sage, and/or thyme.
Evenly distribute over a parchment lined baking sheet. Bake for 25-40 minutes, stirring and rearranging on the baking sheet halfway through. Bake until all veggies are done. (Turnips will cook the fastest and beet will cook the slowest). Remove from oven and allow to cool for about 10 minutes.
Enjoy these roasted roots as a side dish or main show of a warming winter meal (remember no cold foods in cold weather).
Much love and light,
Hannah
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