Brilliant Base
Autumn Roast Roots
60 Mins
Easy
8 Servings
This Autumn roasted root vegetable medley is our latest Brilliant Base is not only a colourful and delicious addition to your plate but also a nutritional powerhouse. It’s so good, we almost can’t believe we’ve not done this one before.
Brilliant Bases Used In This Recipe
About This Recipe
This Autumn roasted root vegetable medley recipe is our latest Brilliant Base is not only a colourful and delicious addition to your plate but also a nutritional powerhouse. It’s so good, we almost can’t believe we’ve not done this one before.
We’re leaving skins on in this recipe for maximum nutritional benefit, simply make sure you give them a good wash and scrub before cooking to remove dirt, insecticides and anything else that might be present.
The combination of carrots, parsnips, beetroots, squash, and celeriac in this recipe offers a fantastic array of vitamins, minerals, and fibre. These vegetables are particularly beneficial for gut health, aiding digestion and promoting a feeling of fullness. Carrots, rich in Vitamin A, support vision and immune function, while beetroots and squash provide a boost of Vitamin C and a range of B vitamins to help with energy production.
The inclusion of olive or rapeseed oil brings a source of heart-healthy monounsaturated fats, essential for supporting overall cardiovascular health. Olive oil, in particular, is known for its antioxidant and anti-inflammatory properties, further adding to the dish’s health benefits.
Alongside that, the use of turmeric and black pepper is our old favourite functional pairing. The curcumin in turmeric is much more effectively absorbed when combined with piperine, a compound found in black pepper, making this combination a potent anti-inflammatory tool.
Sage is more than just a flavour enhancer. It’s rich in antioxidants and also has antimicrobial properties, which can contribute to supporting immune health. And let’s not forget the garlic powder! Garlic is well-known for its immune-boosting effects, thanks to compounds like allicin, which have been shown to help the body fight off infections. We’ve used powder to get those benefits without burning the garlic itself which would probably happen if fresh cloves were used.
From an allergen perspective, this dish is naturally gluten-free and dairy-free, making it suitable for those with gluten or lactose intolerances. It’s also free from common allergens like nuts and seeds, though it’s always a good idea to check ingredients such as garlic powder and sea salt crystals for any potential cross-contamination if you’re dealing with severe allergies.
Log In To Access This Free Recipe
Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.
Ingredients
2 carrots
2 parsnips
3 beetroots
1 medium squash
1 medium celeriac
1 teaspoon ground turmeric
2 teaspoons dried garlic powder
3 teaspoons sea salt crystals
1/4 teaspoon ground black pepper
1 bunch diced sage stalks
100g/4oz rape seed/olive oil
Nutrition Per Serving
Calories
100
Fats
6G
Carbs
11G
Protein
1.5G
Method
Heat the oven to 180C/360F (fan) or 200C/390F (convection)
Clean the veggies under a tap and use a scrubber to make sure all dirt is removed
Top and tail beets, carrots and parsnips, trim the celeriac ‘tentacles’, de-seed the squash, then dice all vegetables to roughly the same size. Please note the beets and carrots take the longest to cook, so chope these slightly smaller to even out cook time).
Toss in the seasoned oil and lay on a baking sheet / oven tin to cook until you can squeeze one and it is tender with a little resistance
Use immediately or allow to cool and store in an airtight container in the fridge
These veggies can also be portioned up and placed in the freezer. Remember to date them