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Roasted roots are a staple for my family in the late summer, fall and winter. You can easily vary this recipe to use other roots like parsnips, rutabagas, or turnips. Maybe add a winter squash or vary the herbs. I often double the batch, eating the leftovers as is or as the base for a luscious winter root stew.
Roast in preheated 425˚ oven.
Peel all vegetables and dice into 1 1/2 inch pieces. Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop fresh herbs, if using fresh. Spread over vegetables. If using Drizzle vegetables with olive oil and balsamic.
Spread oil and vinegar evenly so that vegetables are well coated. Even vegetables back out on sheet.
Turn vegetables every 15 minutes adding more oil and vinegar if they are too dry. Roast for about 45 minutes or until vegetables are tender and slightly crisp on the edges.
Energetics: Roots are grounding, warming and nourish the earth element. They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.