Roasted Root Vegetables

This recipe is inspired by the Spiritual dimension of wellness.

Spiritual wellness is about being. It means taking the time to stop and take in your surroundings. Notice the flowers, smells, and colors of nature. Realize there is a power greater than yourself, whether it's through nature, religion, both, or something entirely opposite. Regardless of how you practice spirituality, doing it every day leads to a better well-being.

“The roots of all goodness lie in the soil of appreciation for goodness.” - Dalai Lama

Chopping and peeling vegetables can be an act of mindfulness, and mindful eating is the key to appreciation of our foods. Mindfulness is a practice of awareness of your surroundings. It’s paying close attention to our experiences, in the moment, without judgement. Mindful eating brings mindfulness to food preparation, food choices, and the experience while eating.

“Mindful eating replaces self-criticism with self-nurturing. It replaces shame with respect for your own inner wisdom.” - unknown

By being watchful about what we eat, we transform our relationships with food and focus on how and why we are eating it. It helps us better understand the foods that nourish us through a deeper appreciation of every ingredient and every bite. So, the next time you’re eating or preparing a meal, pay close attention to your chopping and peeling, and notice your senses while eating. Pay attention to how the food feels in your mouth - taste, texture, and smell. This practice can help you have a better and healthier relationship with your food!

Recipe of the Day: Roasted Root Vegetables

INGREDIENTS

• 1 lb yams (orange sweet potatoes) - 2 small or one large, peeled

• 3/4 lb red potatoes scrubbed clean, peel on

• 1/2 lb beets (red or golden), trimmed and scrubbed clean

• 1/2 lb large carrots peeled and halved lengthwise

• 1 parsnip medium sized (4-5 oz), peeled and halved lengthwise

• 1/2 red onion peeled

• 6 whole garlic cloves large sized

• 1/4 cup extra virgin olive oil divided

• 2 Tbsp fresh thyme leaves (or 2 tsp dried thyme)

• 5 sprigs fresh rosemary (or 3 tsp dried rosemary)

• 1 tsp ground cumin

• 1 tsp kosher salt or more to taste

• 1/4 tsp black pepper or more to taste

INSTRUCTIONS

1. Place a rack in the bottom of your oven and preheat oven to 400 F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.

2. Place cut vegetables into a large mixing bowl. Add 3 Tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.

3. Place parchment paper on a large rimmed baking sheet. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaced across the sheet.  

4. I used sprigs of rosemary and edible flowers for decorations.

5. Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes. 

6. Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.

Note: If using red beets, your other vegetables may take on a bit of red color. I find it pretty, but if you don’t like it be sure to use golden beets instead. You can also add Brussels Sprout like I did.