Roasted Roots with Turkey

By Mark Hyman, MD Published: November 14, 2013


4 Small Carrots diced

1 Small Yam peeled and diced

1 Small Onion diced

1 Small Beet peeled and diced

1/2 Red Bell Pepper seeded and diced

1 Pound Organic Ground Turkey Meat

1 Tablespoon Olive Oil

1 Teaspoon Dried Sage

1/2 Teaspoon Dried Basil

1/4 Teaspoon Sea Salt

1 Pinch Black Pepper

1/4 Teaspoon Chili Pepper (optional)


Preheat oven to 375 degrees. In a large bowl, mix all ingredients until well combined. Place in a baking dish and cover. Bake for 20 minutes, then bake uncovered for another 10 minutes to crisp vegetables. Mangia!



Baked Chicken with Cabbage, Carrots, and Garlic


 4 chicken breast halves (I prefer bone out and skinless)

 1 head cabbage, chopped

 1 head garlic, cloves separated and left unpeeled (or 4-5 tsp. minced garlic)

 1 pound bag of parsnips

 1 tsp. Himalayan Sea Salt, divided

 2-3 sprigs fresh thyme, finely minced (2-3 teaspoons)

 1 lemon, quartered

 ¼ cup EVOO

 3 Tbsps. Red wine vinegar


 Preheat oven to 450 F

To a 12 x 16 inch glass dish or roasting pan, add chicken, cabbage, garlic and chopped parsnips. In a small bowl, mix together ½ t salt, minced thyme. Sprinkle over chicken and veggies. Toss well. Arrange chicken so that it lies on top of the veggies. Also add garlic cloves and quartered lemon on top of veggies.In another small bowl, use whisk to mix together oil, vinegar and remaining ½ t salt. Drizzle over the chicken and veggies. Roast in oven for 50 minutes.


Baked Halibut with Lemon


-       4 Halibut fillets (5 ounces each)    4 tsp. EVOO    ¼ tsp. Himalayan Sea Salt    1 lemon


 Preheat oven to 375 F

Line a cookie sheet with parchment paper or oil the pan. Add halibut to the pan. Squeeze fresh lemon over halibut mix together EVOO, salt (any other spices that are ok and you feel like) and brush over Halibut. Bake for 12-15 minutes…Halibut should be white and flakey…not dry!