There are many vegetables to suit the Thanksgiving palate; one classic choice is roasted root vegetables. When cooked, they become a sweet and savory dish that no one at the table can resist.
These seasonal veggies also help increase absorption and assimilation in the digestive tract, and have an energetically grounding effect when eaten. Though many root vegetables are sweet, they won’t cause blood sugar to spike—the flavor may even help curb sugar cravings before dessert is served.
Image courtesy of Joanna McCracken.
Roasted Root Vegetables
- Serves 4 to 6
- 1 bunch slender carrots (about 5-6), cut into 1-inch rounds
- 3 beets, cut into 1-inch cubes
- 1 celeriac (also called celery root), cut into 1-inch cubes
- 1 onion, halved and cut into thin wedges
- 5 garlic cloves, peeled
- 6 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 tablespoon balsamic vinegar
- Preheat oven to 400°F.
- Line baking sheet with foil. Place carrots, beets, celery root, onion, garlic cloves and thyme sprigs on baking sheet. Drizzle with olive oil; sprinkle with salt and pepper and toss to coat evenly.
- Bake 45 minutes to 1 hour, stirring every 15 minutes, until vegetables are golden brown, soft and easily pierced with fork.
- Transfer roasted vegetables to serving platter; drizzle with balsamic vinegar and serve.