When Turkeys are Hiding…Give Thanks to Veggies!

During this time of year, you’re probably preparing for the big Holidays ahead. Thanksgiving is next week, fall is here, and the Turkeys are hiding (really, try and find one).

Why not give the Turkeys a rest and try something new this year by preparing a vegetarian Thanksgiving? Okay, okay, you don’t have to strictly be a vegetarian (like me) to enjoy the ripe wondrous vegetables of the season, make some new side-dishes! Harvested veggies can easily be prepared and transformed in ways you never expected, giving you a nice surprise at the dinner table. Whether you are following the Reshape The Nation meal plan from Chris Powell, or just want something a little healthier and more unique, just add veggies!

Now, let’s get something straight, I’m not talking about the butter, oil, salt, and sugar laden vegetables that usually adorn the holiday feast table… I’m talking about gorgeous, robust, and flavorful vegetable dishes created with your health in mind. To maintain the nutritional aspects of these wonderful specimens, they are minimally stripped down or altered. Dr. Andrew Weil, health guru and meal extraordinaire, created some alternate side meals that won’t leave you dozing at the dinner table. All Dr. Weil’s recipes are balanced and recommended as part of an anti-inflammation diet, to keep all of the internal bodily systems in check.
Nothing gives thanks quite like the gift of health, so share it with your loved ones! Bring out the natural goodness of veggies by slow-roasting them, like Dr. Weil does in his Roasted Root Vegetables dish! Add this tasty sensation to your Thanksgiving meal repertoire to share, it’s sure to dazzle your guests and bring even the most finicky kids back for seconds!

Dr. Andrew Weil’s
Thanksgiving Roasted Root Veggies

You will need:
-1 head garlic, separated into cloves and peeled
-1 to 2 pounds root vegetables, peeled and cut into 1-inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)
-1 medium onion, peeled, in 1/4-inch wedges
-2 tablespoons olive oil
-1 to 2 tablespoons smoked Spanish paprika or mild red chile powder
-Salt
-Pepper

1. Preheat oven to 400 degrees Fahrenheit.
2. Put vegetables (except garlic) in a bowl. Toss with the oil and sprinkle with salt, pepper and paprika or chile.
3. Spread the veggies in a roasting pan. (Do not crowd the pieces; use two pans if necessary.) Roast, stirring every 15 minutes, until tender and evenly browned, 45 to 50 minutes.
4. Add garlic cloves during the last 20 minutes. Taste and adjust seasonings.

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