Root vegetables are the perfect way to promote digestive health and reduce inflammation thanks to their high levels of antioxidants and vitamins C, B and A. This roasted root vegetable recipe is a delicious way to enjoy these benefits.
1 pound organic carrots
1 pound organic celeriac
1 pound organic parsnips
¼ cup olive oil
Fresh Rosemary, minced
Fresh Thyme, leaves removed from stem
Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them on a sheet pan and toss with the oil and a sprinkling of salt and pepper. Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven.