Sometime the best foods at Thanksgiving are the simplest, cooked in their natural state with minimal spices to let the original flavor shine through. That’s certainly the case with the latest contribution to the Eat Well Vegetarian Thanksgiving series from Dr. Andrew Weil, the popular alternative health physician who espouses the power of healthful eating and simple living as the best way to improve health. When I asked Dr. Weil for a recipe this year, he offered simple dish of roasted root vegetables lightly seasoned with paprika or chili powder. The recipe is “easy and good,” says Dr. Weil. Cooking, he says, should focus on “really good food from fresh ingredients without spending a lot of time, work or money on it.”
Ingredients
- 1 head garlic, separated into cloves and peeled
- 1-2 pounds root vegetables, peeled and cut in 1 inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)
- 1 medium onion, peeled, in 1/4-inch wedges
- 2 Tbl olive oil
- 1-2 Tbl smoked Spanish paprika or mild red chile powder
- salt and pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
222 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 7 grams protein; 85 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Heat oven to 400.
- Put vegetables (except garlic) in a bowl. Toss with oil and sprinkle with salt, pepper, and paprika or chile.
- Spread veggies in a roasting pan. (Do not crowd the pieces; use 2 pans if necessary.) Roast, stirring every 15 minutes until tender and evenly browned, 45-50 minutes.
- Add garlic cloves during last 20 minutes. Taste and adjust seasonings.
1 hour 15 minutes
Dining and Cooking