Festive roasted roots… #foodie friday

A favorite fall and winter dish.

I found the recipe that inspired this dish from Dr. Weil. I pretty much did exactly what he suggested but I only used some of the veggies he suggested. I didn’t include potatoes as I don’t eat them. I also roasted the vegetables in a bit of coconut oil which has a low smoke point. Olive oil gets denigrated at high heat.  I added a bit of olive oil after they were out of the oven.

The yellow veggie is a beet. I didn’t use red beets.

The ingredients and what I did:

●  2 turnips
●  5 small parsnips
●  1 super large golden beet
● 1 very large red onion cut into 6 large pieces and divided up some
● 2 sprigs of rosemary
● 12 cloves of garlic (which I cooked with the veggies from beginning to end unlike Weil’s recipe)
● Salt and black pepper to taste
● Coconut oil to roast
● Olive oil to taste

You can add balsamic vinegar to taste if you like, it would be good. Due to my histamine intolerance I don’t do well with anything that’s been fermented or cultured.

Mix everything but the balsamic up at the beginning and then roast the whole thing in a roasting pan. You can add the balsamic at the end of the roasting time. I’m sorry but I didn’t notice how long it took, maybe and hour or an hour and a half.

So good.

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet