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Thanksgiving Worthy Root Vegetables

Tuesday, November 20, 2018


The holiday season appropriate recipe below is a  favorite red and orange root vegetable Thanksgiving dish that’s easy, economical and packed with nutrients.


Transport and serve these beauties straight from the baking dish for a casual pot luck Thanksgiving buffet table, or transfer them to a beautiful silver or china platter or bowl to accompany the turkey on a more formal buffet.


They can be served warm or at room temperature.


Any way you chose to serve these root vegetables promises rave reviews from friends or family.


Ingredients


Beets, peeled and cut into thick wedges

Sweet Potatoes, peeled and also cut into thick wedges

Fresh rosemary, sage, or thyme – we prefer fresh herbs, but if fresh is not available, use dried

Olive oil

Salt and pepper to taste


Directions


Preheat the oven to 400 degrees F.

Place vegetables and the herb sprigs in a large baking dish.

Season well with salt and black pepper, drizzle with good quality olive oil and toss with hands to coat evenly. Hold some of the fresh herbs for a beautiful garnish.


Place baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown (approximately 18 to 25 minutes, depending on size of wedge, oven, and altitude).


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 gourmet rage. They are rich in complex carbohydrates, as well as beta carotene vitamin A, C and E and the minerals calcium, magnesium and potassium, as well as containing a moderate 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 beta carotene vitamins A, and vitamins B and C and some lutein and zeaxanthin. They 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-healthy Beta-sitosterol.


This recipe is also perfect for a cool or cold winter night 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.


Sincere wishes for a Thoughtful Thanksgiving dinner with family and new and old friends. 


Ellen Troyer, with David Amess, Spencer Thornton, MD, and the Biosyntrx staff


PS:  If my Mom was still with us, she would be reminding me to add some slightly bitter roasted rutabagas or turnips (she loved them both) to increase the interesting layers of flavor in this beautiful root vegetable medley. Should you decide to do so, remember to roast like colors together to preserve visual appearance for an always-appreciated gorgeous presentation. Serve separately, or combine just before serving to maintain color separation. 


Fresh herbs can be purchased year round in most every supermarket. One package is recommended plating garnish for camera-ready photo-op presentations.