Oven-roasted root veggies

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Updated: 2009-02-19 15:41

Thursday nights are usually a crash-and-burn night for me because it’s the end of my regular work week, and I’m always looking for something easy and comforting when I get home. That’s a recipe for disaster unless you have healthy foods stocked up in the house! So, last night I tried cooking a big pan of roasted root vegetables and it turned out so good! I got the idea from an article on the website about how to eat away bad moods (in a healthy way). Kara Brackney, a holistic health counselor certified by the American Association of Drugless Practitioners, says roasted root vegetables are a great answer for sweet cravings. Kara explains that “You’re getting all these nutrients…and you’re getting the sweetness.”

I took her advice on the root veggies, and here’s how I did it:

Oven-Roasted Root Veggies

Peel and cut up some root vegetables into about 1 in. cubes and toss them into a casserole dish or sheet pan (I used sweet potatoes, turnips, carrots, and onion). Drizzle olive oil on top with some salt, pepper, garlic, and rosemary (or whatever spices you like). Bake in the oven at 400 degrees for about 45 minutes. That’s it! Store leftovers in the refrigerator and warm up a bowl whenever your next sweet craving hits.

Ya know, another great thing about root vegetables is that they are some of the most inexpensive produce at the store. It was a cheap meal to make last night and I’ve got more to spare for the rest of the weekend.

Oh, and did I mention that they made my apartment smell amazing?!