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Roots are Delightfully Shaped Sweet Pieces of Earth-Dig them up and Dig in!

Instructions for Roast Roots
1. Heat oven to 425 or so degrees. Place the root vegetables in a roasting pan.
2. Toss the vegetables with the ghee and spices and salt to taste. Spread evenly on the pan.
3. Roast the mixture for about 40-50 minutes–if you like, stir every 20 minutes until the vegetables are tender and evenly browned. I tend to just leave them be and enjoy sitting quietly and breathing in their soothing aroma. (lazy chef)
4. Before serving, add a sprinkling of fresh chopped herbs (thyme, oregano, parsley, rosemary, etc.) for additional flavor.

More on Roots:
During cold winter, root veggies are good to eat daily and for those who crave sweet, here’s a healthy sweet option for you!

Roots are heavy in nature and fortify all dosha and are especially supportive of vata. (I write this as I listen to the wind whipping through the 80 year old oak trees outside, so vata is here.)

People with high Kapha may want to have smaller amounts of roots.
Root vegetables are oft forgotten and underappreciated foods around. Try turnip (especially the sweet globe variety), rutabagas, beets, and parsnips.

They are balancing in fall and winter when other vegetables are hard to find, and they tend to be inexpensive. All root vegetables contain fiber and slow-digesting carbohydrates, but beets have some special properties. They cleanse the blood and can even regulate the menstrual cycle.

In Minnesota, winter squash and roots are available and it is a perfect time to stock up as roots store very well and may then be enjoyed from late summer to early spring.

To your health and peace,
Veena
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