Roasted Veggies

This is one of my favorite things to make for dinner. It makes a great tasting healthy comforting dish. Serve it with a simple chicken breast, roasted fish, or some sautéed tofu for a simple homey meal.

Or, serve it for a fancy meal like Thanksgiving. It’s great, a little bit of prep-work, and then a nice long roasting time so you can go do other things while the aroma of roasting veggies fills the house.

feel free to mix up the veggies in this dish: rutabega, turnips, beets, shallots, cauliflower, fennel, squash, pumpkin, celery root, leeks, whatever your heart desires

The odd thing about this recipe, is that it isn’t really a recipe at all. It’s more of a guide. So, don’t be too worried about the proportions. It’ll all depend on the veggies you get – larger ones, smaller ones, more veggies, more variety. I like to make a lot at once and keep it in the ‘fridge for leftovers. Use what’s in season, what looks good at the market.

You could do a mostly cruciferous vegetable version with broccoli, cauliflower, horseradish, and radishes. Beets make a lovely red addition to the dish. You could even do an all one color dish with beets, red onion, red pepper, red potatoes, and some hot red chilies.

If you don’t like spicy foods, leave the cayenne pepper out. If you like vinegar, add a splash of white wine vinegar at the end of roasting. Match the herbs and spices to the meal that you’re making; thyme or rosemary or sage; freshly ground black pepper; smoked sea salt. Sometimes I’ll add a dash of paprika. All yummy.

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here’s my guide to Roasted Veggies…

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Roasted Veggies

Author Debi

Ingredients

• 1 large orange fleshed yam peeled and cut into 1 inch chunks
• 1 large yellow fleshed sweet potato peeled and cut into 1 inch chunks
• 1 large yellow onion cut into wedges
• 2 large russet potatoes cut into 1 inch chunks
• 4 carrots peeled and cut into 3 inch spears
• 5 garlic cloves peeled but left whole
• 1 tablespoon olive oil
• cayenne pepper
• thyme
• salt

Instructions

1. Preheat oven to 450 degrees. Place all cleaned and cut veggies in a 13 x 9 inch pan that's been sprayed with cooking spray. Drizzle lightly with oil, and sprinkle with herbs and spices. Toss to coat veggies with oil and spices. Roast in oven, stirring every 15 minutes, until veggies are browned on the edges and tender when pierced with a fork, about 1 - 1.5 hours. If the veggies start to dry out too quickly, add some water to the pan.
2. Sprinkle with white wine vinegar once veggies are out of the oven, if desired. Allow to cool slightly, and serve. Enjoy!