Roasted Root Vegetables

Winter doesn’t have to mean an end to nutritious, fresh vegetables. In winter, at the Ashram, we turn to the many benefits of root vegetables. They can be stored for many months and enjoyed throughout this colder season in hearty and delicious dishes. Most root vegetables are a good source of vitamins and nutrients; offer a high amount of fiber and high levels of anti-oxidants to help the body fight diseases.

Discover the wide variety of root vegetables available and create colourful and easy side dishes for your winter meals!

 

Ingredients
  • 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
  • 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
  • 1 medium red onion
  • 8 to 12 slender carrots, peeled and trimmed
  • 2 large parsnips (about 8 ounces)
  • 2 or 3 sprigs fresh rosemary, sage, or thyme
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon salt or salt to taste

 

Cooking Instruction
  • Preheat oven to 425 degrees F.
  • Drizzle baking sheets with olive oil and set aside – note you will need two baking sheets in order to spread out vegetables.
  • Cut all the vegetables into 1 1/2-inch pieces.
  • In order to manage cooking times, prepare the vegetables in two groups: carrots and beets together, squash, parsnip and onions together.
  • Toss each of the two groups of vegetables with olive oil, herbs and salt in two separate large bowls.
  • Spread the carrots and beets out on a baking sheet to assure they don’t steam while roasting.
  • Spread the squash, parsnip and onions out on a baking sheet to assure they don’t steam while roasting.
  • Roast the vegetables until tender and golden brown, stirring occasionally.
  • The squash/parsnip/onion combo will take about 25 – 30 minutes (remove from oven when cooked).
  • The carrots/beet combo will take about 45 minutes or more depending on the size of vegetables.
  • Transfer both groups of vegetables to a serving platter and serve warm.

Makes 4 servings (8 cups)

 

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