Herb Roasted Root Vegetables
VN, GF, SF

Yield: 4 - 6 servings

Ingredients

4 pounds mixed root vegetables (e.g. beets, carrots,
-- kohlrabi, parsnips, turnips, yams, potatoes)
-- peeled and cut into cubes or julienned.
1 cup shallots, peeled (if large cut into quarters)
1 head garlic, peeled and cloves separated.
3 tbs olive oil
2 tbs chopped herbs (rosemary, thyme, savoury,
-- oregano, sage)
Coarse sea salt and black pepper to taste
Chopped parsley for garnish (optional)

Directions

Preheat oven to 450° F. Lightly oil a large shallow roasting pan. In a large bowl combine root veggies, shallots and garlic. Add remaining ingredients and toss to evenly coat.

Place veggies in the roasting pan in a single layer and roast until veggies are browning and tender, about one hour. Serve.

Running out of oven space? This root veggie dish is great grilled on the BBQ. Use a veggie grilling basket and grill on med-high heat for about 20 minutes. Remember to toss while grilling.

Source: The Roasted Root Vegetable by Andrea Chesman

From the kitchen of: Dorothy Wilson

This recipe was selected as a side dish in a complete vegan Thanksgiving menu, put together by Rainbow Natural Foods.

Recipe published: Fall, 2006

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