Roasted Roots

roasted roots
An easy, warming meal that prepares itself while you finish writing the Great Canadian Novel. Use any combination you like of your favourite root vegetables.

INGREDIENTS:

  • Serves 4-6 as a main or side dish.
  • 2 cups (480mL) coarsely chopped leeks
  • 2-2 1/2 cups (480-600mL) chopped potatoes
  • 2-2 1/2 cups (480-600mL) chopped yams
  • 2 cups (480mL) chopped carrots
  • 1 Tbsp (15mL) oregano
  • 1 Tbsp (15mL) basil
  • 1 Tbsp (15mL) parsley
  • 1 tsp (5mL) rosemary
  • 1/2-1 tsp (2-5 mL) salt
  • 1/2 tsp (2mL) pepper

METHOD:

  1. In a bowl, sprinkle the spices over the vegetables and mix in.
  2. Spread out the chopped vegetables in an oiled baking pan or on a cookie sheet.
  3. Cover the pan and bake at 400°F (205°C) for 45 minutes.
  4. Uncover the pan and bake for 15 minutes more or until the vegetables are soft and beginning to brown.

Recipe from The Salt Spring Experience.

Photo by: redcargurl

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One response to “Roasted Roots”

  1. Peter (Ashoka)

    This is a delicous and warming meal alone, I love all the Fall root veggies!

    Yummy!
    Ashok

© Salt Spring Centre of Yoga 2017