beetsIn keeping with  long-term Tasty Tuesday commitment to educate the public about the importance of consuming a healthy diet, as well as taking a well-formulated full-spectrum multiple to offset clinically proven nutritional deficiencies in the general public that increase the risk of degenerative disease, we continue to provide seasonal nutrient-dense recipes for our valued readers. The recipe below is a favorite dish that’s easy, economical and packed with nutrients.

Serve these beauties straight from the baking dish on a cold weeknight with a dark green salad, or transfer them to a warm platter to accompany a Sunday roast main course.  Either way promises rave reviews from friends or family.


Beets, peeled and cut into thick wedges

Sweet Potatoes, peeled and also cut into thick wedges

Fresh rosemary, sage, or thyme – we prefer fresh herbs, but if fresh is not available, use dried


Preheat the oven to 400 degrees F.

Place vegetables and the herb sprigs in a large baking dish.

Season well with salt and black pepper, drizzle with olive oil and toss with hands to coat evenly. Hold some of the fresh herbs for a beautiful garnish.

Place baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown (approximately 30-45 minutes depending on size of wedge).

Nutritional Information:

Winter root vegetables have been a nutritional staple for centuries. Most of us don’t have a root cellar, but these colorful vegetables keep for months in cool basements or temperature-controlled vegetable bins in refrigerators

Beets are once again the gourmet rage. They are rich in complex carbohydrates, as well as beta carotene vitamin A, C and E and the minerals calcium, magnesium and potassium, as well as containing a moderate amount of protein.

Sweet Potatoes are always appropriate and popular; before and after Thanksgiving.  They include significant amounts of antioxidants including the mother-of-all-antioxidants, glutathione. Sweet potatoes include beta carotene vitamins A, and vitamins B and C and some lutein and zeaxanthin.  They include the minerals, manganese, copper, iron and magnesium.

Olive Oil is recognized as one of the healthiest edible oils. Because olive oil is from a vegetable source, it has very high levels of anti-inflammatory sterols, especially heart-healthy B-sitosterol.

This recipe is perfect for a cool or cold winter night during the busy holiday season.  We recommend a glass of winter-hearty red wine like a zinfandel to accompany roasted root vegetables since it warms the heart and provides eye and body-healthy resveratrol.

Ellen Troyer, of Biosyntrx:  with Spencer Thornton, MD and the Biosyntrx Staff!

PS: Any number of root vegetables can be added to this recipe including rutabagas, turnips and onions.  Just remember to roast like colors together to preserve visual appearance for an always-appreciated gorgeous presentation. They are versatile enough for plating on a large silver, china or pottery tray for holiday buffets since these roasted vegetables are also tasty at room temperature.

Fresh herbs can be purchased year round in most every supermarket. One package is recommended plating garnish for camera-ready photo-op presentations.