Honey Roasted Root Veggies

Root vegetables are some of my favorite veggies! Not only are they sweet and delicious they offer a variety of vitamins and minerals. In traditional medicine, root vegetables are considered grounding when we are feeling unbalanced physically and emotionally. Just as we might walk barefoot in the grass or do grounding meditations, we can also use food to ground and balance our energy since root veggies grow deep in the soil.

The sweet flavor of root veggies support the TCM spleen in the production of Qi energy and blood. If the TCM spleen is deficient you may experience bloating, lack of appetite, fatigue, foggy brain, worrying more than those around you, and/ or muscle weakness. If you have one or more of these symptoms it will be important for you to supplement you TCM spleen. Cooked root veggies are a great way to give your TCM spleen some love!

Temperature: Warm

Flavor: Sweet

Actions: Clears Liver & Gallbladder stagnation, clears wind-damp conditions, nourishes blood

Organs: Spleen, Stomach, Liver, Gallbladder

Use: Mild diuretic, relieves pain, boosts immune system, regulates hormones during menopause, constipation, improves circulation, supports menstruation, decreases excess stomach acid, indigestion

Ingredients

• 1 Tbs Honey

• 1 Tbs Apple Cider Vinegar

• Pinch of salt and pepper

• 1 cup Parsnips, peeled, diced

• 1 cup Golden beets, peeled, diced

• 1 cup Rainbow Carrots, peeled, diced

• 2 Tbs Avocado Oil

Preparation

1. Preheat oven to 375 degrees

2. Add all diced veggies to a large bowl and toss in avocado oil. 

3. Place veggies evenly on a parchment paper lined baking pan. 

4. Bake veggies for 30 minutes or until tender.

5. In a small bowl, wisk together honey, apple cider, salt, and pepper. 

6. Toss veggies in honey and ACV mixture and serve!