Fall has definitely hit the Pacific Northwest. My yard is filling up with leaves, the air is crisper, and my weekly routine switched to include making big pans of oven roasted veggies to nosh on during the week. I love having a container full of healthy, oven caramelized vegetables to add as a side to lunches and dinner. Each week, I add different veggies to my vegetable extravaganza depending on what I have in the house. Below are some of my favorite additions.
- Carrots: High in beta-carotene to protect your eyes from the sun and lower the risk of cataracts. High in fiber to help you feel full longer and stay regular. They are also a good source of potassium to keep your blood pressure in check.
- Parsnips: Parsnips look like white carrots but have a more earthy flavor. Parsnips are high in vitamin C to help boost the immune system and white blood cells. They are a good source of fiber to support the digestion process and they contain 25% of your vitamin K needs to help with blood clotting.
- Beets: High in glycine betaine to help fight heart disease. The nitrates in beets help mitochondria function. Mitochondria are responsible for producing the energy our cells need to function. Some athletes drink beet juice to improve their performance.
- Butternut squash: High in zeaxanthin and lutein, types of carotenoids, to help protect vision. One serving has 17% of your daily manganese needs to help maintain a strong bone structure. Its high vitamin c content helps build your immune system and aids in collagen production.
These are just a few of the potential options of tasty, healthy vegetables you can include in a weekly veggie roast. What are your favorites?
Photo from flickr.
