Something magical happens when veggies find their way into an oven. Inside a sheltered pocket of heat the veggies just become so happy they smile with sweetness.
momme meals' Simple Roasted Roots Veggies bring out the natural and delightful sugars found in carrots, fennel and parsnips and combine them with the decadent richness of roasted garlic and ginger to create a dish that has an earthy goodness perfect for an autumn meal.
A winner on the immune boosting front (loaded with Vitamin A, C & K), this fabulous recipe also contains ingredients (carrots, fennel garlic) that help support a mom's milk supply.
Peel and cut your veggies in advance, keeping them submerged in water in the fridge until you’re ready to get them in the oven. Drain, coat with a bit of olive oil, sea salt and fresh thyme and pop them in the oven for sheer perfection.
6 large carrots peeled & cut into large sticks (about 2 cups)
4 large parsnips peeled & cut into sticks (about 1 ½ cups)
1 cup chopped fennel bulb (white parts only, core removed)
5 garlic cloves halved
2 tablespoons chopped parsley
1 tablespoon fresh grated ginger
1 tablespoon olive oil
1 tablespoon fresh thyme (about 3 sprigs)
¼ teaspoon sea salt
Preheat your oven to 350.
Prep your carrots, parsnips, fennel and garlic and place in a large baking pan. Veggies should not be stacked more than two high or browning will not occur.
Top with olive oil, sea salt, thyme, and ginger.
Mix the ingredients with your hands until all of the vegetables are fully coated.
Place the veggies in the oven and cook for 45 minutes, tossing the vegetables once at the 30 minute mark.
Place cooked veggies on platter or keep in the baking dish, top with fresh parsley and serve.
Tip: These veggies are great the next day. Serve them on a toasted whole wheat pita with goat cheese (pasteurized) and top with some additional fresh parsley for a quick lunch.