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Roasted Root Vegetables


Turnips are high in both vitamins B6 and C, which are necessary to help you maintain a healthy immune system. Debra Brammer, ND, clinical dean of naturopathic medicine at Bastyr Center for Natural Health, presented this recipe during a talk called "Herbs to Support Immunity," part of the 2011 Living Naturally fall lecture series at the clinic. Watch the talk in its entirety and view Dr. Brammer’s other immune-boosting recipes via the article “Bastyr Dean Shares Recipes for Immunity.”


1 small
1 medium
1 small
sweet potato or yam
1 small
1 small
white or yellow onion (or 2 leeks)
10 clove
garlic (or as little as 3 cloves, to taste)
3 tbsp
extra-virgin olive oil
1 tbsp
dried rosemary
1⁄2 tsp
anise or fennel seeds
1⁄2 tsp
dried thyme leaves


Wash, peel and cut up vegetables into bite-sized chunks. Place in covered glass baking dish.

Add skinned whole cloves of garlic and chunks of onion or leek and drizzle with olive oil. Sprinkle with salt and pepper to taste. Crumble rosemary and sprinkle over top of vegetables.

Bake at 325 degress Fahrenheit for 40 to 60 minutes until vegetables are soft and onion and garlic are caramelized.


Variations: Substitute with other root vegetables like white potato and beets.

Add chopped fresh sage, oregano or marjoram (1 to 2 teaspoons of each or 1 tablespoon individual herb). If using dried herb, decrease amount by 1/3.

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SourceOriginal recipe by Debra Brammer, ND, Bastyr’s associate clinical dean of naturopathic medicine
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes