Today is a great day to pick up some fresh veggies from your favorite farm. Seasons form the natural backdrop for eating and as a matter of fact, all of the world's healthiest foods are seasonal. To enjoy the full nourishment of food, work to make your menu a seasonal one. In winter, turn even more exclusively toward warming foods such as nutrient rich organic root vegetables (carrots, potato, turnip, parsnip, beet onions, garlic), corn and nuts.
Root vegetables have no fat and are low in calories. They can be an excellent source of protein, and their phytonutrients are proven to have extraordinary health benefits (phytonutrients are associated with the color of the vegetable, and the more intense a vegetable’s color is, the more phytonutrients it contains).
Try this delicious Winter Roasted Root Vegetable recipe:
Ingredients
1 tablespoon Safflower or Extra Virgin Olive Oil
1 pound assorted root vegetables (carrots, parsnips, beets, onions and/or sweet potatoes), peeled and cut into wedges
2 cloves garlic, peeled
1 tablespoon chopped fresh rosemary or 1 tsp. dried rosemary, crushed
1/4 teaspoon coarsely ground black pepper
Easy Method
1. Preheat oven to 425°.
2. In large bowl, combine all ingredients until vegetables are well-coated.
3. In large shallow roasting pan or jelly-roll pan, evenly spread vegetables. Roast, stirring occasionally, 30 minutes or until vegetables are tender and golden. Sprinkle, if desired, with chopped fresh parsley. Eat your veggies, San Antonio!
