November’s Recipe of the Month

Roasted Root Vegetables

This is a great way to incorporate a wide variety of veggies into a meal.  In addition to the veggies listed below you can also try parsnips, celery, asparagus, sun chokes, zucchini, yellow squash, butternut squash, or throw in a handful of coarsely chopped kale during the last 15 minutes of roasting.

 roasted-veg1Ingredients

  • 1 turnip, peeled and sliced into sticks
  • 1 large beet or 2 small beets, peeled and sliced into sticks
  • 4 medium carrots, peeled and sliced into sticks
  • ¼ head of cauliflower, cut into florets (or broccoli chopped into florets)
  • 1 small yam, peeled and sliced into sticks
  • 1 small onion, cut into 1/8ths
  • ½ cup olive oil
  • ¼ cup lemon juice
  • Dash salt
  • Dash pepper
  • ½ tsp of smoked paprika

 Directions: 

roasted-veg2Chop long vegetables such as carrots, parsnips, beets into stick size (approximately half the length of a pencil).  (round veggies can be sliced into coins (if you prefer), or florets as in the case of cauliflower).  Drizzle with olive oil, lemon juice, salt, pepper and paprika.   Roast veggies in a single layer in a stainless steel baking sheet (preferably one with a lip so vegetable juices don’t fall into the oven) at 350 degrees.

Roast for 45 minutes or to desired consistency.