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This Roasted Root Vegetables Recipe Is Good for Gut Health

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CSA bins in the summertime months are a delight—crammed with berries, tomatoes, zucchini, basil, melons, and all other forms of warm-weather produce. However within the winter, these deliveries usually entail heaps of parsnips, carrots, turnips, and different root greens that aren’t as thrilling to the tastebuds. Fortunately, chef and Effectively+Good Council member Candice Kumai has simply the trick for turning roasted root greens from blah to sensible: her miso honey marinade. Who is aware of, her recipe would possibly make you truly look ahead to your winter CSA haul. 

Acquired some leftover veggies in your palms? Toss them with this scrumptious miso honey marinade and you’ve got an entire new solution to take pleasure in them! Miso is wealthy in gut-healthy probiotics, whereas manuka honey provides sweetness whereas additionally providing antioxidants and beneficial trace minerals. (You should utilize uncooked honey as a substitute if you want; it’s inexpensive however nonetheless has numerous comparable advantages.) The ensuing dish is an ideal aspect—simply add some protein and also you’ve received a wholesome, satisfying meal.

Miso honey roasted root greens

Serves 4

Substances
2 tablespoons miso paste (purple or white)
2 tablespoons uncooked or manuka honey
2 tablespoons rice vinegar or apple cider vinegar
2 tablespoons roasted sesame oil
1 1⁄2 kilos parsnips, candy potatoes, carrots, or some other leftover root veggies you’re keen on

1. Preheat the oven to 375°F. In a mixing bowl, mix the primary 4 substances to make the marinade, whisking nicely to include.

2. Peel and slice the basis veggies on the bias (aka diagonally) into 1⁄2-inch items. Toss the reduce vegetable items within the marinade till they’re nicely coated. Enable them to marinate for about 20 minutes.

3. Place the marinated greens on a big, foil-lined baking sheet and roast for roughly 45 minutes, or till they’re tender however crisp on the skin.

Get extra wholesome recipe concepts in Well+Good’s Cook With Us Facebook group.

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