Healthy Body  >  Get Rooted {Recipe}

Get Rooted {Recipe}

Get RootedThe holiday season is upon us, which also means an absolutely dizzying array of demands: extended family descending on your home, upholding traditions, preparing larger-than-life meals, figuring out how to make a healthier version of everyone’s favorite dessert (that won’t have them throwing a tantrum), and finding the oh-so-perfect gift in a sea of stores & online boutiques.

I’m anxious just writing and thinking about it. (Actually, I'm already noticing signs of disconnect & distraction… and not feeling quite like myself.)

Remember that now more than any other time of year, it’s essential that we feel consistently grounded & centered… feet firmly planted to the earth, rooted.

There are, of course, the usual ways: yoga, running, meditation, and nature. But there’s also an even simpler way: nutrition.

Specifically? With the tastes of the season… absolutely delicious root vegetables.

Yes! Root veggies like carrots, parsnips, beets, yams, sweet potatoes, rutabagas, turnips, onions, and even ginger grow underneath the ground where they're not only the anchor & foundation of a plant, but they also soak in enormous amounts of minerals (kind of like a nutrient-rich bubble bath!). What better way to get rooted?

Food can ground us. And food that comes from the earth holds a certain energetic quality that’s steady, stable, and calming. If you’re feeling out of sorts, simply sitting down with a plate or bowl of beautifully hued root veggies feels similar to a cozy cuddle on a cold winter night.

And – bonus! – when you roast or bake root vegetables, they caramelize into a glorious sweet flavor, perfect for curbing sweet cravings that run rampant during times of stress and around the holidays, in particular.

Get Rooted

Ready to get rooted?

Aim to have at least one serving per day of hearty root vegetables in place of other complex carbohydrates. Notice whether you can feel your feet firmly planted in place, your mind laser sharp, and your cravings for the sweet stuff melting away.

Since I'm committed to upping my own root vegetable consumption this fall, I'm sharing with you my favorite new tasty way to munch on these grounding veggies:

Baked Root Veggie Chips

Mix & Match any of these root veggies: Golden beets Red beets Sweet potatoes Parsnips Rutabagas Turnips

You’ll need: Olive oil (enough to lightly oil the tray and vegetables) Sea Salt to taste OPTIONAL- add herbs & spices for variety. Try parsley, rosemary, garlic granules, chili powder, cumin or paprika.

METHOD Preheat oven to 400F. Peel vegetables & slice into about 1/8-inch thick rounds using a mandolin, handheld slicer or knife. In a big bowl filled with cold water, soak sliced vegetables for about 10 minutes. (This step is not mandatory, but it will help them get crispy! Soak beets in a separate bowl to avoid turning the other veggies pink.) Pat each slice dry.

Next, use 2-3 baking trays and brush each with a thin layer of olive oil. Place veggie slices on the lightly oiled trays, making sure they don’t overlap. Then, brush each slice with olive oil & sprinkle with salt. (You will likely need to roast a few batches.) Place the trays in the oven for 20-25 minutes, flipping about halfway through. For the last 10 minutes, check frequently to avoid burning. Remove the smaller chips first once the edges are crispy and the chips are starting to curl up.

The chips should crisp up even more once cooled. Sprinkle with additional salt and seasonings to taste. Dig in!

NOTE: Best eaten right away.

Bring on more root veggies

Instead of baked chips, turn on the oven and roast your roots in chunks or slice them into thin strips to make sweet potato, parsnip and/or carrot “fries”. (You can also toss any leftovers into a salad the next day. I always do. Yum!)

Or try my two latest fall recipes that happen to be loaded with root vegetables:

Homemade Veggie Burgers These delicious dairy-free, gluten free and grain-free burgers pack in the root veggies with sweet potatoes playing a staring role.

Roasted Butternut Squash Soup A fall classic with root veggies just got even better with some yummy updates!

Now it’s your turn: what do you do (with food or otherwise) to feel centered & grounded this time of year? Let’s inspire one another below.


  • Cheryl says:

    Great idea to mix up all the root veggies into a big bowl of chips! I’ve made rutabaga fries, which I love, and actually kind of forgot about until reading your blog! The link to your burgers also looks very delicious. I’d love to try that too. The ingredients are already staples in my cabinets and fridge. Thanks for a great post!

    • Cheryl! The rutabagas were surprisingly very good. Your fries sound like a must try! Let me know how the veggie burger works out. Hopefully, the roots will feel good in your body this season. xo

  • Anne Omland says:

    Yum! I totally agree with this time of year being a distraction and in the rush, I tend to grab whatever is around. However, this is a great idea- I LOVE root veggies and have a sweet tooth so, perfect! Thank you for the inspiration and the recipe, Elise! x

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