Autumn Roasted Root Veggies

Autumn Roasted Root Veggies

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During Autumn, some of the best root veggies become available and there's only one way to cook them - in the oven. Roasting veggies adds a unique flavor and texture while locking in all their nutrients, ensuring you are getting the most vitamins, minerals and fiber possible. Best part is the amazing aroma that spreads throughout your home when they are just about done. That's a little trick to know they are ready to eat!

Yields6 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 2 turnips
 2 russet potatoes
 2 sweet potatoes
 3 medium carrotsif you can find the assorted color variations, use these; their beautiful
 4 red beets
 2 yellow onion
 4 radishes
 2 tbsp olive oil
 zest of 1 orange
 4 tbsp orange juicefresh squeezed
 2 tbsp fresh ginger; gratedok to leave the skin on for extra nutrients
 2 tbsp fresh turmeric; gratedok to leave the skin on for extra nutrients
 2 cloves garlic; grated
 1 tsp ground coriander
 ½ tsp Celtic sea salt
 ½ tsp fresh cracked black pepper
 ½ cup fresh parsley leavesfinely chopped for garnish
 NOTE: if you want to sweeten this dish up a bit more, add 1-2 tbsp. maple syrup or local honey.
1

Preheat the oven to 350 F.

2

Clean all vegetables and chop everything into 1-2 inch cubes. For smaller items, you can cut them into halves.

3

Place all veggies in a large bowl and add olive oil, orange juice, zest, turmeric, ginger, garlic, coriander, salt and pepper. Toss together to coat root veggies well.

4

Use two baking sheets and line with parchment paper. Spread the vegetables in a single layer and roast for 35 Minutes, flipping the veggies over about half way through or 20 Minutes into the roasting process.

5

Place veggies in a large serving dish and top with the parsley flakes. If you choose to add honey or maple syrup, you can drizzle over the top and serve immediately.

Nutrition Facts

Servings 6

Ingredients

 2 turnips
 2 russet potatoes
 2 sweet potatoes
 3 medium carrotsif you can find the assorted color variations, use these; their beautiful
 4 red beets
 2 yellow onion
 4 radishes
 2 tbsp olive oil
 zest of 1 orange
 4 tbsp orange juicefresh squeezed
 2 tbsp fresh ginger; gratedok to leave the skin on for extra nutrients
 2 tbsp fresh turmeric; gratedok to leave the skin on for extra nutrients
 2 cloves garlic; grated
 1 tsp ground coriander
 ½ tsp Celtic sea salt
 ½ tsp fresh cracked black pepper
 ½ cup fresh parsley leavesfinely chopped for garnish
 NOTE: if you want to sweeten this dish up a bit more, add 1-2 tbsp. maple syrup or local honey.

Directions

1

Preheat the oven to 350 F.

2

Clean all vegetables and chop everything into 1-2 inch cubes. For smaller items, you can cut them into halves.

3

Place all veggies in a large bowl and add olive oil, orange juice, zest, turmeric, ginger, garlic, coriander, salt and pepper. Toss together to coat root veggies well.

4

Use two baking sheets and line with parchment paper. Spread the vegetables in a single layer and roast for 35 Minutes, flipping the veggies over about half way through or 20 Minutes into the roasting process.

5

Place veggies in a large serving dish and top with the parsley flakes. If you choose to add honey or maple syrup, you can drizzle over the top and serve immediately.

Autumn Roasted Root Veggies