2 T. Olive Oil
Two pounds of assorted root vegetables, such as sweet potatoes, butternut squash, and red skinned potatoes
1 large sweet onion
2 t. Himalayan sea salt
1 t. black pepper
6 whole, peeled garlic cloves
Additional Olive Oil to drizzle atop vegetable mixture
3 T. Chopped fresh Parsley
1 T. Balsamic Vinegar
1. Preheat oven to 400 degrees.
2. Coat the bottom of your cooking vessel with a light layer of high quality olive oil.
3. Cut all of the vegetables into bite size chunks.
4. Toss all of the vegetables together in a large bowl.
5. Add the next five ingredients.
6. Toss everything together.
7. Transfer all to a glass baking dish and cover.
8. Bake for 1 - 1 1/2 hours, or until vegetables have reached desired tenderness.
9. Uncover for the last 15 minutes, drizzle with olive oil and allow the vegetables to finish uncovered.
10. Dress with Balsamic Vinegar and parsley to taste
11. Serve while hot.
Take note that Butternut Squash can be especially hard to peel and cut so as a time saver you may like to consider purchasing this already peeled and cut. This recipe is really rather fluid. You can use other root vegetables dependent on your preference. Other possibilities are fresh beets, parsnip, yucca, rutabaga and others. You can increase your onions, or remove them completely. Additionally, your oil drizzle is a matter of choice. If you want oil consumption to be very low than skip this step altogether. If you want your vegetables to be slightly more crisp than a heavier hand may be needed. An additional way to allow the vegetables to be more crisp is to make certain to cook them in a single layer. A further choice for this dish is your spices, other options for fresh herbs are rosemary, basil or thyme. Further you can choose to use dried herbs based on your preferences.
Anyway that you prepare this recipe it is sure to be a hit.