I adore roasted vegetables during the winter months. From the sourcing of pretty vegetables at local markets, to the cooking simplicity - a wash, peel, chop and placing in a roasting pan to caramelise, roasted vegetables are a nutritious and often very impressive, stress-free side dish for the holiday season.
Choosing winter root vegetables such as sweet potato and parsnips, provide high levels of digestion-supporting fibre and vitamins and trace minerals, such as vitamin C, folic acid and magnesium. Sweet potatoes also carry a low glygeamic load, which helps to stabilise blood sugar levels and may also improve insulin resistance.
Choosing the right type of oil to roast your vegetables is super important to the nutrient value of this dish. Many oils become damaged under high heats, but both butter and raw coconut oil are good for roasting. Their low essential fat content and specific molecular structure enables these fats to stay quite stable under high heats and therefore do not become damaged. This is unlike essential fatty acid-rich oils such as flax or even olive oil, which have a lower burning temperature and are best used cold. If you like to get some of your essential fats from vegetable oils such as flax, you can drizzle a small amount of cold organic, cold-pressed olive or flax oil over the roasted roots upon serving.
Raw coconut oil also brings out the sweetness of the vegetables used and if you are not keen on the taste of coconut, source an odourless version, which is deodorised to remove the coconut aroma.
Although just a pinch of salt and pepper will do, adding other spices can really lift roasted vegetables and enhance their delicate flavours and as we know, many spices may also have useful therapeutic effects on our bodies so why not add a pinch or two. I have used turmeric for this dish, which is a wonderful anti-inflammatory spice, commonly used in Ayurveda medicine, both in food and also in topical treatments. The beautiful orange colour that turmeric gives food is always a pretty plus and its potential to reduce inflammatory conditions, make it a star of the spice world.
I often use rosemary in winter food as, apart from its ability to add more to fish, meats and vegetables, it is an evergreen and my rosemary plant grows quite well even in the winter months! Therapeutically, rosemary contains rosmarinic acid, an antioxidant, which may help to support our immunity during the colder months, so take a pinch or two.
Turmeric and Rosemary Roasted Winter Roots
6 multi-coloured organic carrots
3 medium organic sweet potatoes
6 organic parsnips
1½ tablespoons of raw organic coconut oil
¼ cup fresh rosemary
1 clove of finely chopped wild garlic
1 large pinch of Himalayan pink salt or sea salt flakes
½ teaspoon of finely chopped bell pepper
1 tablespoon finely chopped root ginger
How to prepare
1. Wash the vegetables thoroughly and if organic, only peel the parsnip skins
2. Slice the vegetables length ways, keeping them in long pieces and arrange in a large roasting pan
3. Mix the coconut oil, ginger, bell pepper, rosemary, salt, and pepper in a bowl. (Melt over a low heat in a pan if oil is solid)
4. Drizzle the oil marinade over the vegetables and make sure all are covered
5. Place pan in over and cook at 180 degrees for 50 minutes
6. Serve in a beautiful dish like this STANDSEVEN creation
Originally published on Stand 7