08 Nov Roasted Root Vegetables with Rosemary
Fall is such a wonderful season to enjoy root vegetables.
This roasted root vegetable recipe is super simple and will bring balance to your root chakra. This recipe is great for breakfast, lunch, or dinner. It can be eaten as a side or as a main served over a bed of rice with a basil cream sauce.
This 50-minute roasted root vegetable dish is inspired by this fall season. Fall is full of the colours of the lower chakras with leaves turning to red, orange, and yellow. It is a great time to enjoy warm dishes and build strength for the coming winter months. Not to mention roasted vegetables are delicious and super easy to prepare!
We begin by preparing the sweet potato, carrots, parsnips, turnip, red onion, beet, and garlic by tossing them in oil, salt, pepper, and fresh rosemary.
These roasted root vegetables are:
Feel free to change this recipe with whatever your favourite root vegetables are. Some other great root vegetables to include in this dish are: rutabaga, yuca, kohlrabi, ginger, potato, radish, jicama, leek, and maca.
If you try this recipe leave a comment and rate it below. Enjoy!
- 1 sweet potato, sliced lengthwise and cut in half
- 2 carrots, sliced lengthwise and cut in half
- 2 parsnips, sliced lengthwise and cut in half
- 1 turnip, chopped
- 1 red onion, chopped
- 1 red beet, chopped
- 1 bulb of garlic
- 1 tablespoon fresh rosemary
- 1½ tablespoons olive oil
- Pink Himalayan salt and pepper, to taste
- Preheat the oven to 425 degrees.
- Line a baking sheet with a nonstick baking sheet.
- Place all of the prepared vegetables and the rosemary on the baking sheet. Drizzle with olive oil and sprinkle with salt/pepper to taste.
- Turn vegetables once. Cook for 40 minutes, until tender.