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Roasted Winter Vegetables (vegan)   Deborah Barr

1 cup carrots

1 cup parsnips

1 cups winter squash

1cup rutabaga

1 cups green cabbage

1 cup onion, large dice

1-2 TB minced garlic

2-3 TB sesame or olive oil

teaspoon unrefined sea salt

teaspoon black pepper

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.

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©Deborah Barr, 1985-2010.  All rights reserved.


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