Root Vegetables

Root Vegetables are edible plants that grow undergroud and have grounding and nourishing properties stemming from deep roots that absorp earths stable, dense and heavy qualities.

These veggies are full of fiber and complex carbs, including resistant starch (a prebiotic) that feeds good gut bacteria and helps produce healthy fats. Magnesium and potassium help relax blood vessels and support blood pressure. They also bring nitrates and sulfur, while vitamin C boosts immunity, collagen, and vision. With plenty of antioxidants and anti-inflammatory goodness, they help fight stress and long-term inflammation.

Types of Root Vegetables:

True Taproots: Carrots, beets, parsnips, turnips, and radishes

Tuberous Roots: Sweet potatoes and cassava (tapioca)

Stem Tubers: Potatoes and yams

Bulbs: Onions, garlic, and shallots

Rhizomes: Ginger, turmeric, and wasabi

Corms: Taro and water chestnuts   

Roasted Root Vegetable Platter Notes- (Yield: 6-8 portions)

Most recipes call for exact amounts, but root veggies come in all sizes, so when purchasing you might end up with sligthly different quanities. You can also choice other vegetables to make up your platter, below are strickly root vegetables that I choose for this seasons. You will need to roast them seperatly becuase each one cooks at its own timings, and you can get creative with seasonings: use one blend (see below) or try different spices for each veggie. When displaying or serving you can arrange them seperatly or mix them all togher.

What You’ll Need:

Knife, peeler, bowl for tossing veggies in oil, baking pans, aluminum foil, and maybe a spice grinder

Ingredients:

• 1-lb bag of organic carrots (I will buy the tri-colored selection a TJ)

• 1-1/2 lbs yams

• 1-lb bag of parsnips

• About 1 lb rutabaga or turnip (I love rutabagas)

• 1 acorn squash (about 1–2 lbs)

• Olive oil

• Salt and pepper

• Jeff’s spice blend (below)  or individual spices you like: cardamom, cumin, dill, fennel, cinnamon, etc.

Jeff’s Holiday Spice Blend- Powders

Ingredients:

1 tsp. Cumin, fennel, turmeric, and sugar (your choice: brown or sucanat)

1/2 tsp. Cardamom

1/4 tsp. Ginger and cinnamon

To taste: Salt and pepper

Directions:

Grind and/or combine into a mixture and use in your cooking.

Finish Recipe Directions:

1. Peel the carrots and parsnips, then cut into pieces about the size of your thumb.

2. Peel the rutabaga or tunips/s and cut into pieces/slices about the same size as above.

3. Cut the acorn squash (no need to peel) into quarters, clean the seeds, then cut into slices along the squash’s lines.

4. Cut the yams in half, then quarters and then in half , about the size of your thumb- no need to peel.

5. Make the spice blend or gather your individual spices.

6. Preheat the oven to 425 degrees F.

7. Toss vegetables in a small amount of oil to coat, place (Individually) on seperate baking sheet, so you can control each ones doness times, and sprinkle with spices

8. Most vegetables will take about 45 minutes to roast, but check each one separately and often to ensure it's done; you will know it's done when you pinch it and it's semi-soft.