Roasted Roots

Although this might seem more a fall dish, I make it pretty often because Peanut loves it.

A combination of several different "roots",

I used carrots, parsnips, rutabaga and sweet potato but

you could certainly use any kind of root vegetable in this.
Typically I don't even have equal amounts of everything.

Roasting brings out their natural sweetness, requires very little as far as effort goes

and maintains a maximum amount of nutrients.

I usually do twice as many veggies as listed below, splitting the batch

and placing half on a sheet tray for B & I.

Toss with extra virgin olive oil, salt and pepper and roast.

Roasted Roots

2 medium carrots, peeled and cut into 1" chunks

2 medium parsnips, peeled and cut into 1" chunks

1 small sweet potato or yam, peeled and cut into 1" chunks

1 small rutabaga, peeled and cut into 1" chunks

Preheat your oven to 400 degrees F.

Place all your roots into a baking dish and cover/seal with a piece of foil.

Bake for 45- 1 hour or until fork tender.

Puree to the desired consistency, adding water or unsalted stock if needed.

If you want to make your puree chunky then puree only half of the cooked vegetables.

Mash the other half with a potato masher or fork and add it to the puree.

*Variations

-Use any combination of root vegetables

-Add fruit like apple or pear to the mix before baking

-Once cooled, mix in minced herbs like oregano, sage, chives or basil

-Add in some onion for some extra flavor

-This would be perfect mixed with cinnamon or nutmeg
-Add cooked chicken or turkey

-Top with a pat of butter and serve the family for dinner

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months.

*Benefits

Sweet potatoes are rich in vitamin A, potassium, fiber and beta-carotene.

Parsnips are packed with folate, calcium, potassium and fiber.

Carrots are a great source of antioxidants, boosting the immune system and building eye strength.

Rutabaga has loads of potassium as well as calcium, magnesium, vitamin C and fiber.