• 1 cup each carrots, parsnips, rutabaga                              
  • 1 ½ cups winter squash              
  • 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
  • one tsp. dried thyme



  1. I buy organic vegetables and scrub them with a vegetable brush rather than peel them.  There are many nutrients in the skin. 
  2. Cut the carrots, parsnips, winter squash, rutabaga and cabbage in big chunks. 
  3. Dice the onion.
  4. Place the vegetables in a bowl.  Add the oil, garlic, salt, pepper, rosemary, and thyme. 
  5. Stir to coat all the vegetables. 
  6. 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. 
  7. Place in a preheated oven at 400 degrees F.  Roast the vegetables for about 30-35 minutes or until they are soft but firm.  Remove the cover last ten minutes to brown the vegetables.
  8. 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 it in a food processor with water, heat it, and have a creamy root vegetable soup.  Add more seasonings and/or vegetable bouillon or unsweetened vegan milk to suit your taste. Top with fresh chopped parsley.