Who doesn’t love sizzling, warm veggies on a chilly day?  They’re colourful, flavourful, and full of disease fighting carotenoids.  These will nicely compliment your Thanksgiving Meal or any meal for that matter.  Leftovers are great the next day.  

ROASTED ROOT VEGETABLES

Roasted root

Preheat oven to 400 F

1 butternut squash

1 turnip

1 parsnip

3 multicoloured carrots

1 purple sweet potato

1 regular sweet potato

4 tbsp avocado oil

salt (enough to make you happy)

pepper (not enough to make you cry)

paprika (1/2 tsp)

Fresh Parsley and Basil (a few chopped sprigs of each)

Chop the veggies into large chunks, coat with oil, sprinkle with salt, pepper, paprika and bake for about 45-60 minutes in a ceramic or glass baking dish, stirring once halfway through baking.  Veggies should be fork tender and golden brown.  Top with chopped fresh parsley and basil before serving.  Enjoy!

This recipe has been brought to you by the #naturopathinthekitchen Dr. Jill Shainhouse, ND.  Dr. Jill loves experimenting with food, and sees her kitchen as a science lab brimming with new creations full of flavour, nutrition and fun!

OUR PRINCIPLES

  • First, to do no harm

  • To cooperate with the healing powers of nature.

  • To address the fundamental causes of disease.

  • To heal the whole person through individualized treatment.

  • To teach the principles of healthy living and preventative medicine.