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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
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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Copyright © 1999-2007 Robin L. Russell