- 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
- 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, rosemary, and thyme.
- 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 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.
- 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.