Root vegetables are my absolute favorite- they are hearty and healthy and so delicious when they are roasted. They are also so easy to make, and very hard to mess up, which are both excellent qualities in a recipe. Additionally, vegetables retain their nutrients much better when roasted than when boiled or fried. You can roast really any vegetable, but I especially like sweet potatoes, regular potatoes, carrots, and cauliflower (I know its not a root vegetable). According to the OK Kosher Certification’s Vegetable Checking Guide and Natural Diuretics definition(vegetables have to be checked for bugs, which are not kosher), fresh cauliflower may never be eaten and frozen cauliflower needs an acceptable kosher symbol on it. Unless you are near a kosher supermarket, it may be difficult to get kosher frozen cauliflower.
Sweet potatoes are, I think, my favorite food for example cayenne pepper diet for body health, which works out well because they also happen to be an excellent source of vitamin A, vitamin C, manganese, copper, dietary fiber, vitamin B6, potassium and iron. They also have antioxidant properties. Regular potatoes are also an excellent high-fiber, low-calorie food that protects against heart disease and cancer. They are also a great source of vitamin C and contain antioxidants such as carotenoids, flavonoids, and caffeic acid. Carrots, for their part, have long been known to be good for your eyes. They are also the richest vegetable source of the pro-vitamin A carotenes that help protect against cardiovascular disease and cancer.
This may be a simple, unexciting dish but it really is tasty and healthy, so who cares?
- Carrots, cut to 1/2 inch
- Potatoes, cut in cubes
- Sweet Potatoes, cut in cubes
- Cauliflower (let defrost a bit)
- Olive oil
Directions: Peel and cut the vegetables and coat in olive oil, adding a little salt to taste. I like to place the vegetables on a parchment paper-lined baking tray (but you really don’t have to), and bake for 40 minutes or until lightly browned, at 350 degrees.