The non-cook will love roasted vegetables: functional food preparation at its finest.

Requiring few ingredients and utensils, and virtually zero cooking skill, you can have a hot and hearty dish in less than hour flat.

Root vegetables, grown deep in the ground and available during cold winter months, connect us to our immediate environment and help keep our immune systems strong. Energetically, they have a “grounding” or downward-descending activity, which deeply nourishes the body and encourages digestive and reproductive health.

You will need:

–An assortment of vegetables—I particularly like Jerusalem artichokes, Brussels sprouts, turnips, beets, and rutabaga. Carrots, onions and potatoes are also popular picks.

–Sea salt and any seasonings you like. Sage, parsley, cumin, turmeric and hot curry make delicious roasted vegetables.

–Glass baking pan

–Wooden spoon

Super easy instructions:

1)      Preheat oven to 400 degrees on bake (or roast) setting.

2)      Wash and destem an assortment of vegetables—I particularly like Jerusalem artichokes, Brussels sprouts, turnips, beets, and rutabaga. Carrots, onions and potatoes are also popular picks.

3)      Place in glass baking pan with a generous amount of high heat tolerant cooking oil (such as coconut or palm butter).

4)      Add a bit of salt and keep it simple, or season and spice to your heart’s desire. Sage, parsley, cumin, turmeric, curry make delicious roasted vegetables.

5)      Place in oven for 10 or so minutes, then give the vegetables a rotation with a wooden spoon to coat them evenly with the oils and seasonings.

6)      Return to the oven and let them cook longer. The exact length of time they will need in the oven is determined by which vegetables you’ve used, but generally between 15 and 45 minutes is sufficient.

7)      Remove from heat, let stand to cool, and enjoy!