|
1 cup
carrots
1 cup
parsnips
1 ½ cups
winter squash
1cup
rutabaga
1 ½ cups
green cabbage |
1 cup onion,
large dice
1-2 TB
minced garlic
2-3 TB
sesame or olive oil
¼ teaspoon
unrefined sea salt
¼ teaspoon
black pepper
¼ tsp. dried
rosemary |
I buy organic
vegetables and scrub them with a vegetable brush rather than peel
them. There are many nutrients in the skin. Cut the carrots,
parsnips, winter squash, rutabaga and cabbage in big chunks. Dice
the onion.
Place the
vegetables in a bowl. Add the oil, garlic, salt, pepper, and
rosemary. Stir to coat all the vegetables. Place the prepared
vegetables in a roasting pan with the oil and seasonings and cover
with a lid or foil. Gently shake pan to coat all vegetables with oil
and seasonings. Place in a preheated oven at 375 degrees F. Roast
the vegetables for about 45 minutes or until they are soft but firm.
Remove the cover last ten minutes. Remove from oven and serve.
Tips
from Deborah
You
can put the vegetables under a broiler the last 5-10 minutes to
brown them.
Use any
combination of root vegetables that you like. Potatoes and burdock
are nice additions.
If I have a lot
of this dish left over, I puree them in a food processor with water,
heat, and have a creamy root vegetable soup. Add more seasonings to
suit your taste.
