Even though I’m a huge Raw Foodie fan, sometimes in winter, I crave warm foods. Somehow salads, green smoothies, etc are not quite as appealing when the temperature drops!

Roots like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of upsetting blood sugar levels like refined sweet foods do, they help regulate them. I often recommend them to clients who have diabetes as eating sweet root vegetables is a healthy way to fix a sugar craving.

Why Eat More Root Veggies?

Long roots – carrots, parsnips, burdock, and daikon radish – are excellent blood purifiers and can help improve circulation in the body. Round roots – turnips, radishes, beets, and rutabagas – nourish the stomach, spleen, pancreas, and reproductive organs.

Which root vegetables do you eat most?

If you’re like most of the world, it’s carrots and potatoes. Here are a few others to explore:

  • Beets contain an abundance of antioxidants and are highly detoxifying.
  • Burdock is considered a powerful blood purifier. This long, thin veggie is a staple in Asian and health food stores.
  • Celeriac, also known as celery root, is rich in fibre and with a respectable amount of antioxidants.
  • Jicama is crunchy and refreshing and contains a generous amount of vitamin C. It’s a favourite in its native Mexico and South America. I find it  in Asian grocery stores and love it in summer as well where I use it raw.
  • Onions are rich in antioxidants and other phytonutrients, making them prized for their ability to strengthen the immune system.
  • Parsnips, which look like giant white carrots, boast a sweet, earthy taste. They’ve also got plenty of fibre, vitamin C, folic acid, niacin, thiamine, magnesium, and potassium. I love roasting parsnips and bringing out their sweetness.
  • Radish is an excellent source of vitamin C. It’s also rich in calcium, molybdenum, and folic acid.
  • Sweet Potatoes contain unsurpassed levels of beta-carotene and are also rich in vitamin C, phytonutrients, and fibre

Excited to add more roots to your diet? Here’s a fun, easy recipe: 

Roasted Root Vegetables
Prep time
Cook time
Total time
  • Serves 4 to 6
  • 1 sweet potato
  • 2 parsnips
  • 2 carrots
  • 2 turnips
  • 1 daikon radish (or substitute/add in other favorites, like squash)
  • extra virgin olive oil
  • dulse salt and pepper
  • herbs: za’atar, ( if you don’t have this, use rosemary, thyme or sage (fresh if possible))
  • 2 tbspns tahini
  1. Preheat oven to 190 degrees (celsius).
  2. Wash and dice all vegetables into bite-sized cubes.
  3. Place in a large baking dish with sides.
  4. Mix olive oil, za’atar and tahini in a bowl and coat each vegetable.
  5. Sprinkle with salt and pepper
  6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
  7. Tip: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.

Are you curious about how to choose root vegetables and other nutritious foods? Would you like help being as healthy as you can? Let’s talk! Schedule a complimentary 30 minute health consultation with me today!—or pass this offer on to someone you care about!