We have a traditional go-tos such as potato and pumpkin. But why not try swede, parsnip, sweet potato, yam, turnip, celeriac and Jerusalem Artichoke (not from Jerusalem and not an artichoke funnily enough!). Slow-releasing energy and grounding qualities, root veggies are loaded full of antioxidants such as vitamin C and betacarotene and chock full of fibre. What’s more is they are so versatile, you can cook them just about any way you like such as roasted, fried, boiled, baked in bread or sweets.
2 parsnips, peeled, quartered lengthways
3 raw beetroot, peeled, cut into 6 wedges
3 medium carrots, peeled, cut into 3cm lengths
1 turnip, peeled, cut into 8 wedges
1 celeriac, peeled, cut into 3cm chunks
1 bulb garlic, peeled and separated
2-3 tbsp extra virgin olive oil
1 tsp Himalayan or Celtic sea salt
Freshly ground black pepper
2 tbsp raw organic apple cider vinegar
Few sprigs fresh thyme and rosemary
- Preheat oven to 200°C.
- Combine the parsnips, beetroot, carrots, turnip, celeriac, garlic, oil, salt and lots of pepper to taste in a large bowl. Toss with hands to combine and coat vegetables well.
- Spread evenly in a large roasting pan. Roast in oven for 45 minutes.
- Remove vegetables from oven and add vinegar, thyme and rosemary. Use a large metal spoon to toss well and distribute mixture evenly.
- Return vegetables to oven. Roast for a further 15 minutes or until just tender.