The perfect side for any dish

If your body’s craving something sweet and nourishing, these roasted roots will heed the call. You’ll enjoy every bite and love how easy it is to roast-up a batch for the week.

They practically cook themselves if you use a mandoline or food processor to do the chopping. I love both of these tools, because I dread to chop, as much as I love to cook. If you plan to prep veggies with any frequency, one or both of these are a must have. I only spent about 5 minutes prepping this batch thanks to the food processor!

Just make note that you’ll need a thicker slicing disc than the standard that comes with the Cuisinart processor. The thickest disc for the 7 cup processor is 6mm, which I used for these veggies, and as you can see they’re still quite thin. If you go for the 14 cup processor you can go up to an 8mm disc.

This versatile side can be eaten hot or cold. If you’re at home, reheat the roots in some butter, EVOO or coconut oil. Eat at room temperature if you’re out and about.

Mix it up and add any herbs you like, but this dish is just as good with only the savory flavor of garlic and onions shining through.

If you eat dairy, don’t forget the butter

Not just because it’s delicious (though that is a pretty good reason!), but because butter is designed to pair perfectly with veggies so that your body can better assimilate the precious nutrients they contain.

The gorgeous rust-orange color in root veggies means that they’re loaded with beta-carotene. This is a fat-soluble nutrient, which means it won’t stick without the fat. Butter, or other saturated fats like coconut oil, nip that right in the bud by supplying your body with the needed elements to  convert beta-carotene into a bio-available form of vitamin A. Without the right fat, these nutrients may otherwise flush through your body and leave you hungry for more… possibly leading to sugar cravings.