I recently read a great article about ways in which our current dietary habits differ (in unhealthy ways) from those of our grandparents. One thing it mentioned was that grams + gramps would have largely eaten seasonally and locally! So today’s recipe is all about root veggies because they are some of our winter veggie staples. Aditionally, because they grow underground, they tend to be high in minerals so they pack a super nutritious punch.
I have a confession….. I used to hate all things root vegetable! But as I slowly started adding them to my meals they really grew on me and now my taste buds and my body actually LOVE them. Beets have become one of my absolute favourite vegetables – I even grew them this summer in my garden. Beets are an incredible source of folate + also high in potassium!
If you are a root veggie skeptic (or newbie) try substituting a few of the ones I used with veggies you know you like (all veggies roast beautifully in the oven). My mom made a version of this recipe to go along with her New Years dinner, she used Acorn Squash and a few other substitutions. That is the beauty of this recipe! The sky is the limit.
Before you begin though, I must insist that you eat the roasted garlic cloves! Garlic is definitely my favourite ingredient, it is so amazing for our health and it adds so much lovely flavour. By roasting the garlic that strong burning of raw garlic fades completely and eating the entire clove won’t leave you with crazy breath ;).
Adapted from this recipe
1 Celery Root
1-2 large Sweet Potatoes
1 Onion (I used spanish)
1 Whole head of Garlic
Fresh Rosemary, Thyme + Oregano
Sea Salt + Pepper to taste
- Preheat oven to 400 degrees C.
- Peel and cut all veggies; about 1 inch cubes but the beets and turnip take longer to cook so you can make them slightly smaller. Throw them all into a large casserole dish.
- Separate the head of garlic into cloves and peel each one. Do NOT mince! Leave the garlic cloves in tact, they are DELISH when roasted whole. Add them to the casserole.
- I used about 4 sprigs of each herb, cut into about 1 inch pieces and muddled them a bit with the handle end of my knife. Then threw them in the dish.
- Give the veggies a generous douse of olive oil and toss so that all veggies are evenly coated.
- Peel your onion and cut into quarters. Place the chunks in the casserole.
- Add Sea Salt + Pepper (not too much, you can always add more later)
- Cook covered for approximately 40-45 mins.
I absolutely loved this recipe. I paired mine with an oven roasted chicken breast! Get back to those roots xoxo
I always love feedback so if you try this one out – let me know how you liked it or what variations you made!