THYME to TURNIP the BEET
Root vegetables are coming into season with Fall right around the corner. These types of vegetables offer an abundance of nutrition. They are packed full of complex carbs, vitamin A, vitamin C, beta-carotene, antioxidants and potassium. Fiber works in the body to improve digestive health, maintain a healthy weight and improve cholesterol for heart health. The potassium found in most root veggies work to maintain heart health by regulating blood pressure, nerve signaling and fluid balance. Beta-carotene helps convert vitamin A in your body to trigger DNA to produce new skin cells to maintain healthy skin and eyes. Vitamin A, vitamin C and antioxidants benefit the immune system by reducing inflammation and oxidative stress to prevent chronic diseases and cancer.
If you aren’t comfortable or unsure how to prepare these types of vegetables, try the recipe below. Cook this recipe at the beginning of the week and eat on it all week. It is great as a side dish or topped on a leafy green salad. Roasted vegetables are a delicious way to enjoy these Fall treasures.
Recipe: Sheet-Pan Roasted Root Vegetables
2 large carrots
2 medium parsnips, peeled
2 medium beets, peeled
2 medium turnips, peeled
1 medium red onion
1 medium sweet potato
3 Tbsp extra-virgin olive oil
1 ½ Tbsp apple cider vinegar or balsamic vinegar
1 Tbsp fresh herbs, such as thyme, rosemary or sage
½ tsp salt
½ tsp pepper
- Preheat oven to 425℉.
- Line 2 large baking sheets with parchment paper.
- Cut carrots, parsnips, beets, red onion, sweet potato and turnips into ½-¾ inch slices or cubes.
- Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated.
- Spread onto the baking sheets in a single layer.
- Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30-40 minutes.
Let us know how it goes!