Roasting Root Vegetables

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This recipe comes from Dr. Weil. BL

 

Roasting Root Vegetables

Now is a great time to experiment with delicious and nutritious root

vegetables.

 

1 to 2 pounds root vegetables (potatoes, carrots, parsnips, turnips,

rutabagas, or beets), peeled and cut into 1-inch pieces

2 medium onion, peeled and cut into 1/4-inch wedges

2 tablespoons olive oil

salt to taste

1 head garlic, separated into cloves and peeled

herbs or balsamic vinegar

 

Heat oven to 400 degrees F. Place the vegetables and the onion in a roasting

pan. Toss the vegetables with the olive oil, and salt to taste. Do not crowd the

vegetables. Roast the mixture for 45 to 50 minutes, stirring every 15 minutes

until they are tender and evenly browned. After half an hour, scatter the garlic

cloves in with the vegetables. Before serving, taste and add seasoning as you

desire. You can sprinkle in fresh chopped herbs or add balsamic vinegar. Serves

three or four.

 

 

 

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Thus saith Yhwh: Stand in the ways and see,

and ask for the old paths, where the

good way is, and walk in it; and find rest

for yourselves.

 

Yirmeyah (Jeremiah) 6:16

 

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