Super easy and so tasty! Roasting brings out the sweetness in root vegetables, amplifying their comforting and vata-pacifying qualities. Perfect for autumn, or anytime you want a dose of hearty, grounding deliciousness. You are welcome to substitute any dense root vegetables for the ones here, such as rutabaga, beets, carrots, turnips or even some cauliflower or pumpkin (not root veggies, but they play well with these guys!).
- 2 medium sweet potatoes
- 1 celery root (also known as celeriac), “skinned” with a vegetable peeler to remove the outer layer
- 1 fennel bulb
- 2 teaspoons ground cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon fresh rosemary
- Salt and pepper to taste
- Pre-heat the oven to 425 degrees.
- Cut all the roots into 1-inch chunks. Cut the fennel bulb into quarters, so the stem end holds the layers together. Place all vegetables in a large mixing bowl.
- Drizzle the veggies with enough sunflower or melted coconut oil to coat (about 2-3 tablespoons), and mix with your hands to ensure each piece gets evenly coated.
- Sprinkle veggies with spices and mix some more so spices get evenly distributed.
- Spread veggies on a baking sheet, and roast for about 30 minutes, stirring halfway through. When the edges start to get brown, check for desired tenderness, and continue roasting for another 10 minutes if needed.
- Add salt and pepper to taste.