Meatless Mondays: Healing Benefits of Root Vegetables-Vegan Rosemary & Garlic Roasted Root Vegetable Recipe Included

With autumn upon us, our seasonal menu has already begun to change. At farmers markets in most areas of the country you can see the abundance of the Fall season. Hearty root vegetables are everywhere and can offer your body an array of healing benefits as prepare for the winter months ahead. The roots of any plant are its foundation; roots support and nourish the plant. Root vegetables offer you these same properties, making you feel grounded both emotionally and physically and increasing your stamina and endurance. Roots are a source of nutritious complex carbohydrates, providing long lasting energy and helping to regulate your blood sugar levels. Root vegetables also help us to absorb and assimilate the nutrients we eat, just as they absorb and assimilate vital nutrients for plants.

Long roots include carrots, parsnips, burdock and daikon radish. Some of these are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots include turnips, radishes, beets and rutabagas. Round roots are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar, moods, and alleviate cravings.

Read more for a delicious Meatless Monday Vegan Roasted Root Vegetable recipe.

Rosemary and Garlic Roasted Root Vegetables

Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings

Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like winter squash)
2 tablespoons of olive oil
1 head garlic, broken up into cloves without the skin
salt and pepper
2 tablespoons fresh rosemary needles-chopped

Directions:
1.     Pre-heat oven to 375 degrees.
2.     Wash and chop all vegetables into large bite-sized pieces.
3.     Place in a large baking dish with sides.
4.     Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5.     Sprinkle with salt, pepper and herbs.
6.     Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Photo Credit: ClayIrving at Flickr for Creative Commons.