Roasted Root Vegetables

The idea of an anti-inflammatory diet is to provide your body with the healthiest ingredients that are shown to provoke the fewest inflammatory responses. While each person will react differently to foods, research has shown diets including a wide variety of vegetables are the healthiest. At Arizona Pain Monthly, we also believe in seasonal eating. These recipes combine both a great variety of vegetables, and produce you should find in plenty at your local market in winter.

Roasted Root Vegetables Recipe

2 pounds butternut squash, peeled, seeded, cut into chunks
2 pounds potatoes, unpeeled, cut into chunks
1 pound sweet potato, unpeeled,cut into chunks
1 bunch beets, trimmed but not peeled, scrubbed, cut into chunks
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil

Heat oven to 400°F. Coat two large rimmed baking sheets with olive oil. Combine ingredients in large bowl; toss to coat with oil. (Sprinkle with cayenne, cumin, pepper or sea salt if desired.) Divide and spread vegetables between baking sheets. roast until tender (about 1 hour).