Roasted Root Vegetables

Root vegetables are extremely nutrient-dense, as they grow under ground and absorb nutrients from the soil. They are packed with antioxidants, Vitamins A, B and C plus iron, all of which help cleanse your system. Root vegetables are a combination of carbohydrates and fiber, making you feel full quickly, assist with regulating blood sugar and aiding in digestion.

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If you would like Ellwood’s to do the cooking for you over the holidays, please check out our Holiday Menu online. Roasted Root Vegetables are a favorite along with many other choices available. Considering visiting us in Carytown for a sampling!

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Yields: 8 servings

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Ingredients:

• 1T Chinese 5 Spice
• 1 tsp salt
• 2 T honey
• 4 T olive oil or melted Earth Balance
• 5 medium parsnips
• 5 medium carrots
• 2 Celery root
• 2 Rutabaga
• 2 Turnips

Directions:

1. Preheat oven to 425°F. Wash and peel the vegetables. Cut the vegetables into a medium dice.
2. Whisk the Chinese 5 Spice, salt, honey and oil or melted butter together in a bowl.
3. Toss the vegetables in the mixture until well coated. Spread evenly onto 2 baking sheets, making sure not to crowd the vegetables to prevent steaming. Bake 40 minutes stirring twice.  Serve warm.