Check out this healthy, anti-oxidant rich recipe submitted by Southern Plastic Surgery patient and Life After the Fight member JoAnn Stegagno. JoAnn is a personal chef who specializes in preparing anti-cancer and healing recipes through her company Dinner’s Ready!
For exercise advice for the beginner or the advanced athlete, visit personal trainer Daryl Madison’s website at chairacise.com.
Oven Roasted Winter Vegetables
1- 1/4 pound(s) rutabaga
1 pound(s) carrot
1 pound(s) onion
1 pound(s) yam, fresh
15 large garlic cloves, whole
7 sage leaves. fresh, whole
4 rosemary sprigs, fresh
4 tablespoon(s) olive oil
- Place a large roasting pan in oven and preheat oven to 425 degrees.
- Peel rutabagas, carrots, onions, and yams.
- Cut vegetables into large pieces (make yam pieces larger than the other vegetables so they will cook faster.)
- Place vegetables in a large bowl with whole, un-peeled garlic cloves and fresh herbs. Mix well.
- Separate out the herbed yams and drizzle with 1 tbsp olive oil. Toss yams in the olive oil to coat and set aside.
- Drizzle remaining 2 tbsp olive oil over the herbed rutabagas, onions, and carrots. Toss to coat well.
- Remove heated roasting pan from oven. Add 1 tbsp olive oil to the pan and place herbed rutabagas, onions, carrots, and unpeeled garlic onto the pan (keep yams separate).
- Season mixture with salt and pepper.
- Roast vegetables for about 20 minutes.
- Remove pan from oven and add herbed yams.
- Return pan to oven and roast vegetables until tender when pierced with fork (about 30 to 40 minutes) stirring occasionally with a spatula.