Although there is still an occasional hint of summer in the air, our bodies are getting ready to shift into the fall season which means more warming dishes such as soups, stews, root vegetables, etc. The farmers’ markets are replete with an array of seasonal specialties including various types of beans, root veggies such as carrots, beets, parsnips and celeriac, just to name a few. It is crucial to “eat to the season” as I like to say. Our bodies require more energy and warmth for the upcoming long months of winter which are harboring right around the corner.
Now is a good time to prepare a dish of roasted root vegetable medley. Here is what you will need. Buy a couple of long sweet potatoes, 2 parsnips and a rutabaga. Peel all and chop up into one inch squares. Put in a large mixing bowl. Season with 2 tablespoons of olive oil, a generous sprinkling of sea salt, a teaspoon of minced garlic, a handful of fresh minced parsley and a drizzle of maple syrup. Mix well and place into a baking dish and bake in a 350º oven for about 35-40 minutes. Check occasionally and pierce the veggies with a fork to see if they are soft but not mushy. If the fork goes through easily, then they are done. This is a nice accompaniment to a bean stew.
From a nutritional standpoint, you will be reaping the benefits of betacarotene, carotenoids, vitamin C, calcium, potassium and magnesium not to mention fiber. So eat up!
