As the seasons shift toward autumn, our bodies crave foods that are warm, grounding, and deeply nourishing. This roasted root bowl brings together the sweetness of beets and carrots, the earthiness of potatoes, and the warmth of onion and garlic, all roasted slowly in ghee with fennel, cardamom, and fresh basil. In Ayurveda, roots are celebrated for their stabilizing qualities, helping to pacify the light, dry, and mobile nature of Vata that dominates this season. Ghee adds unctuousness, feeding the nervous system and aiding digestion, while fennel and cardamom reduce bloating and bring a subtle sweetness that soothes the senses.
From a western nutritional perspective, this dish is a powerhouse of vitamins, minerals, and antioxidants. Beets support circulation and liver health, carrots provide beta-carotene for vision and immunity, potatoes deliver steady energy and potassium, while onions and garlic boost cardiovascular and immune support. Ghee, rich in fat-soluble vitamins, enhances nutrient absorption and adds satiety. Even cooking in cast iron contributes valuable dietary iron.
The result is a dish that beautifully bridges tradition and science: a bowl of roasted roots that nourishes body, mind, and spirit. Whether enjoyed on its own or paired with a grain, it’s an ideal way to welcome the grounding rhythms of autumn.
Ingredients
3 medium beets, cubed
3–4 carrots, sliced into rounds
3–4 small potatoes, cubed (any variety works, purple adds extra antioxidants)
1 large onion, sliced
3 cloves garlic, minced
4 Tbsp ghee
1 tsp crushed fennel seeds
½ tsp cardamom powder (or freshly ground pods)
1 small handful fresh basil, chopped
Salt & pepper to taste
Instructions
Preheat oven to 375°F (190°C).
In a large cast iron skillet (or baking dish), toss the beets, carrots, potatoes, onion, and garlic with ghee, fennel, cardamom, basil, salt, and pepper.
Spread evenly in the pan.
Roast for 45–50 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized.
Serve warm as a grounding, nourishing meal on its own or alongside a grain like quinoa or rice.
