Herb-Roasted Root Vegetables
Wholesome roots & herbaceous flair—these herb-roasted veggies are more than a feast for the senses.
Packed with nutrients, these veggies and herbs like rosemary & thyme don’t just elevate taste; they’re nature’s boost for digestion, antioxidants, and potential cognitive support.
- 4 cups assorted root vegetables (carrots, parsnips, sweet potatoes, beets, etc.), peeled and chopped into cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chopped vegetables, olive oil, minced garlic, thyme, rosemary, salt, and pepper. Toss well to coat the vegetables evenly.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden brown, stirring occasionally for even cooking.
- Once done, remove from the oven and transfer the roasted vegetables to a serving dish. Garnish with chopped fresh parsley before serving.
This dish is packed with nutrients and showcases the natural flavors of the root vegetables. Feel free to adjust the herbs and seasoning to your taste preferences!
While this recipe isn’t a “medicine” in an allopathic sense, naturopathic medicine often revolves around the idea of using food as a means to support health and wellness.
This recipe features wholesome, nourishing ingredients like nutrient-rich, herb-roasted veggies and amazing herbs.
Carrots, parsnips, and sweet potatoes are high in vitamins, minerals, and fiber. They contribute to a well-rounded diet, supporting various bodily functions.
Rosemary and thyme are both aromatic herbs that offer not just great flavors to dishes but also potential health benefits:
- Antioxidant properties: Rosemary contains compounds like rosmarinic acid and carnosic acid, which act as antioxidants. These compounds help neutralize harmful free radicals in the body, potentially reducing oxidative stress and inflammation.
- Improved digestion: Some studies suggest that rosemary may aid in digestion by stimulating the production of bile, which helps break down fats and supports overall digestive health.
- Potential cognitive benefits: There’s ongoing research exploring rosemary’s role in cognitive function. It’s believed that certain compounds in rosemary may have neuroprotective effects, potentially aiding memory and concentration.
- Antimicrobial properties: Rosemary has shown antimicrobial properties against certain bacteria and fungi, which may help in preventing foodborne illnesses or supporting oral health.
- Antimicrobial and antifungal properties: Thyme contains thymol, a compound known for its antimicrobial and antifungal properties. It has been used traditionally for its ability to fight off certain bacteria and fungi.
- Antioxidant effects: Similar to rosemary, thyme contains antioxidants that can help protect cells from damage caused by free radicals.
- Respiratory health: Thyme has been used historically to support respiratory health. It contains compounds that may help relax the muscles in the respiratory tract, potentially aiding in easing coughs and congestion.
- Anti-inflammatory properties: Some research suggests that thyme may have anti-inflammatory effects, which could be beneficial in reducing inflammation in the body.