I’m in the middle of finishing my course requirements to be a nutritionist. I’ll begin seeing clients in May. I’ve been so excited about that, and I’ve also been busy with classes and studying. So finding long expanses of time to search for new recipe ideas has been difficult.
One of the biggest challenges in this entire process has been rethinking what we eat at home and making changes that some of the members are not exactly excited about. The younger constituency is not totally sold on nutrition as the most important path to wellness, but that is because they are all teenagers and can still subsist on Swiss Cake Rolls and Soda without much consequence.
Vegetables have been mostly an afterthought during meal planning because they were such a hard sell to the kids and Coach will eat almost anything, so it didn’t really matter.
But we’re committed to making our food matter to our bodies this year. Most of what will go in them will be on purpose with nutritional missions to fill. It’s better that way.
The nutritional components of foods will come later, but the easiest guideline I can give you is to eat as many colors of plants as you can.
So, with that being said, here is a recipe to try. It’s easy, and aside from the root vegetables, you probably have everything else in your pantry.
- 1-3 beets, peeled
- 1-3 parsnips, peeled
- 1-3 sweet potatoes, peeled
- 1-3 teaspoons of olive oil, or bacon fat, or butter
- sea salt, to taste (I use Bourbon Barrel Smoked Flake Sea Salt by Bulls Bay Sea Salt)
- pepper, to taste
- 1-2 teaspoons fresh herb(s), I used thyme
- Chop the vegetables into bite sized pieces and place in a large bowl. I chop ours into ½ inch pieces because we like ours crispy.
- Then, take the oil and drizzle over the vegetables (the amount depends on how many vegetables, but you want to coat them lightly).
- Then, sprinkle salt and pepper to taste, stir in minced herbs.
- Spread them onto a baking sheet with ample room and place in the oven.
- Roast at 450 for 20-45 minutes (depending on how done you like them and how many you are roasting.)
- *Note: I used a 1:1 ratio of bacon fat and olive oil. I use a specialty sea salt, but really any sea salt will do.