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Oven Roasted Root Vegetables

Tuesday, December 01, 2015

In keeping with our long-term Tasty Tuesday commitment to educate the public about the importance of consuming a healthy diet, as well as taking a well-formulated full-spectrum multiple to offset clinically proven nutritional deficiencies in the general public, we will always provide seasonal nutrient-dense recipes for our valued readers. The recipe below is a favorite dish that’s easy, economical, packed with nutrients and perfect for the almost-year-end insanely busy weeks ahead.

Serve these beauties on a cold weeknight with a dark green salad, or transfer them to a warm platter to accompany a Sunday roast main course. Either way promises rave reviews from friends or family.


Beets (organic, if possible) peeled and cut into thick wedges

Sweet potatoes (organic if possible) peeled and also cut into thick wedges

Fresh rosemary, sage, or thyme. We prefer fresh herbs if possible. Our high-altitude summer container garden with rosemary, sage, thyme and mint now covers a south- facing counter in the coffee room.  


Preheat the oven to 400 degrees F.

Season peeled vegetables well with salt and black pepper, drizzle with olive oil, add fresh herbs and toss vegtables  with hands to coat evenly. Save some of the herbs to use when plating.

Place in individual foil-wrapped packages in the preheated oven and roast until they are tender and golden brown (approximately 35 to 45 minutes depending on size of wedge).

Nutritional information

Winter root vegetables have been a nutritional staple for centuries. Most of us don't have a root cellar, but these colorful vegetables keep for months in cool basements or temperature-controlled vegetable bins in refrigerators.

Beets are still the nutrient-dense gourmet rage. They are rich in complex carbohydrates, as well as pro-formed vitamin A from beta carotene, vitamins C and E, and the minerals calcium, magnesium and potassium, as well as containing a small amount of protein.

Sweet potatoes are always appropriate and popular before and after Thanksgiving. They include significant amounts of antioxidants including the mother-of-all-antioxidants, glutathione. Sweet potatoes include pro-formed vitamins A as well as vitamins B and C and some lutein and zeaxanthin. Sweet potatoes also include the minerals, manganese, copper, iron and magnesium.   

Olive oil is recognized as one of the healthiest edible oils. Because olive oil is from a vegetable source, it has very high levels of anti-inflammatory sterols, especially heart and prostate-healthy beta-sitosterol.

This recipe is perfect for cold winter nights during the busy holiday season. We recommend a glass of winter-hearty red wine like a zinfandel to accompany roasted root vegetables, since it warms the heart and provides eye- and body-healthy resveratrol.

Ellen Troyer and the Biosyntrx Staff!

P.S. Any number of root vegetables can be added to this recipe including rutabagas, potatoes, carrots, turnips and onions. Just remember to roast like colors together to preserve visual appearance for an always-appreciated pretty presentation.