[MUSIC PLAYING] ERIN HARNER: Hi. My name is Erin Harner and I'm a registered dietitian nutritionist with Cornell Wellness. Today I'm going to be making roasted root vegetables. This is one of my favorite dishes to make in the wintertime. It's a great way to use up a lot of roots that you might have sitting around in your refrigerator or use from a CSA share.
So for this recipe, I've got some carrots, sweet potatoes. We're going to add some beets, all mixed together, and there's one pound of each. Next we're going to add two chopped yellow onions.
We're going to add about a tablespoon of high temperature cooking oil. In this case, I used avocado oil. However, you could use refined olive oil if you'd like to. I've got my oven preset for 400 degrees. It's important that we use a high heat oil so the oil doesn't smoke.
Next I'm going to add a little bit of sea salt. And then to top it all off, I'm going to add a few turns of my pepper mill. Fresh ground pepper is a great way to help these root veggies have a little bit more flavor and a little bit more pop.
Next I'm going to take these root vegetables that I've chopped. I'm going to mix them all together in the bowl. And you can, of course, also use turnips, parsnips, radishes, even, if you have them, brussel sprouts-- lots of different things you could add to this dish. I'm going to take all of my mixed together root vegetables, add them on my sheet pan, just kind of spread them out in a single layer, and pop them in the oven.
This is a really colorful dish. I spared my fingers today from getting the beet juice on me. So beets tend to stain your fingers. That compound is called betacyanin that stains your fingers. It's a very, very potent health nutritive compound that's detoxifying for the liver among many other health benefits. So I'm just going to pop this in the oven and cook it for about 30 minutes at 400 degrees Fahrenheit, and then we'll pull it out in a little bit and see how it goes.
All right, it's been about half an hour. Let's check on those roasted root vegetables. The nice thing about roasting roots, roasting hearty vegetables, is that they brown on the outside and get sort of a crispy outside, which makes them really delicious on salads and used for a lot of different dishes. I'm going to take these, just give them a toss and serve them up.
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Using a number of common winter veggies like beets and carrots, root vegetables can be roasted and used throughout the week as side dishes or to add substance and nutrition to salads. Recipe presented by Erin Harner, Registered Dietitian Nutritionist with Cornell Wellness.