In Chinese medicine, autumn is the time to move toward warm, grounding foods that support the Lungs and protect digestive fire. This roast checks every box — and it takes almost no effort.
Ingredients
- 2 cups Brussels sprouts, halved
- 1 cup parsnips, sliced lengthwise then cut on the diagonal
- 1 cup carrots, sliced lengthwise then cut on the diagonal
- 2 cups butternut squash, peeled and cubed
- 1/4 cup extra virgin olive oil
- 1 tsp herbes de Provence (or equal parts dried rosemary, fennel seed, thyme, marjoram, oregano, and basil)
- Approximately 1 tsp kosher or Maldon sea salt
- Approximately 1/2 tsp pepper
Preparation
Preheat oven to 450°F. Toss the vegetables with olive oil and dried herbs. Sprinkle salt over the vegetables and toss with your hands — I do this directly on the baking sheet to save on dishes. Add pepper. Roast for 20 minutes, then toss and return to the oven for another 20 minutes.
Root vegetables are grounding, nourishing, and warming — exactly what the body asks for as the season turns. This works beautifully as a side, or piled over a grain with a soft-boiled egg on top.