Healthy and Savory Oven Roasted Winter Vegetables

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!

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Oven Roasted Winter Vegetables

Servings: 8
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

Directions:

  • 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.