Oven-Roasted Root Vegetables

Do you crave sweets or carbs? Here’s an easy and nourishing dinner side dish to help quell those cravings: oven-roasted root vegetables. We often crave sweets or carbs when we have low blood sugar or lack energy. Root vegetables are satiating, have a natural sweetness and can provide us with the energy and nutrients we need to help lessen sweet cravings, especially those nagging ones most of us tend to get at the end of the day!
Try roasting your favourite root veggies: squash, yams, turnips, beets, carrots, parsnips, sweet potatoes… A healthy dinner side classic perfect for the cool weather!


Oven-Roasted Root Vegetables

Serves 2-4.

  • 1 small butternut squash,  peeled, seeded and cut into cubes (about 1-2 inches in size)
  • 1 small sweet potato, peeled and cubed (about 1-inch in size)
  • 2 large carrots, cut in quarters
  • 1 large onion, cut in quarters
  • 4-6 cloves garlic, peeled
  • 2 tablespoons of extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano (or rosemary)
  • 1/2 teaspoon freshly ground pepper

Preheat the oven to 425 degrees F.

Arrange all of the vegetables on a parchment-lined baking tray. Drizzle the olive oil and sprinkle on the seasonings. Gently toss together until well coated. Bake for 40 minutes, until the veggies are caramelized and slightly crispy on the outside, but soft in the middle (when pierced with a fork).


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