Roasted Root Veggies
Source of Recipe
My own
Recipe Introduction
This is such a versatile dish. You can use whatever is plentiful and whatever flavours you really like. If you use a harder veggie (potato/turnip) cut the pieces smaller so they will cook in the same amount of time.
Use whatever spices float your boat - this isn't rocket science - this is cooking at its best.
List of Ingredients
1 small butternut squash, cubed (or any small winter squash)
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed (or yam)
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme (or use dryed)
2 tablespoons chopped fresh rosemary (or use dryed)
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
optional veggies - cauliflower florets, carrots, turnip, leeks, parsnip, ad nauseumRecipe
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
During the last 15 minutes I like to throw some fresh asparagus on top and let it roast as well.
You can change out any kind of veggie in this mixture. It is only limited by your imagination. Use any spice that you truly like - I love to use marjoram; savory; tarragon -whatever spice you love
|
|
member logon
