Roasted Root Vegetables with Rosemary and Thyme
Serves 4 | Prep Time 20 minutes | Cook Time 40 minutes
Eating veggies all the time is a good thing. Eating green veggies all the time? OK, that may be asking a little too much. Fortunately, vegetables come in all colors of the rainbow and offer all kinds of anticancer benefits. Root vegetables such as parsnips, rutabagas, and butternut squash are especially rich in carotenoids, which fight the oxidative stress on which cancer cells thrive. I always like having a tray of cut-up root vegetables primed for roasting. They’ll last a week in the fridge, pre-roast, and taste great, post-roast, either on their own or as a side dish for entrees such as Orange Roasted Chicken.
Instructions
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, toss the vegetables with the olive oil, salt, pepper, rosemary, and thyme until evenly coated. Spread the vegetables in a single layer on the prepared pan (using two pans if need be). Bake for 30 to 40 minutes, or until tender. Transfer to a bowl or platter and spritz with the lemon or orange juice and sprinkle with parsley. Serve immediately.
COOK’S NOTE: Here are some other ideas for spicing up your roots: Replace the rosemary and thyme with 1⁄2 teaspoon cumin, 1⁄4 teaspoon ginger, 1⁄4 teaspoon ground cinnamon.
STORAGE: Store in an airtight container for 4 days in the refrigerator
PER SERVING: Calories 130 g; Total Fat: 3.7 g (0.5 g saturated, 2.8 g monounsaturated); Carbohydrates: 15.5 g; Protein: 1.7 g; Fiber: 4 g; Sodium: 145 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
2 pounds of root vegetables (such as potatoes, sweet potatoes, carrots, parsnips, turnips rutabagas), peeled and cut into one-inch cubes
2 tablespoons extra-virgin olive oil
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground pepper
1 tablespoon chopped fresh rosemary, or 1⁄4 teaspoon dried
1 1⁄2 tablespoons chopped fresh thyme, or 1⁄2 teaspoon dried
1 tablespoon freshly squeezed lemon or orange juice, optional
2 tablespoons chopped fresh parsley, as garnish