As a Certified Nutrition Consultant,Natural Health Therapist, mother and writer I am so pleased to be an Ambassador and supporter of a website such as findingfood.com. Bringing our families, extended families and communities back to the table is so important for mental well being, connection and the sharing of love and ideas. Proving that this can be done with healthful and delicious foods makes the whole experience that much more powerful. Please visit me at www.elisecohenho.com for health tips, relationship tips and tips for being more productive.
Elise Cohen Ho
From Mission Viejo, US
Member Since Jan, 2014
Contributor Stats
Dishes35
Recipes4
Reviews36
Followers0
Following0
Recipes by Group
Appetizer1
Drinks1
Sides1
Vegetarian1
Recipe for Roasted Root Vegetables
Ingredients

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

Preparation Method

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.

Recent Recipe Reviews

John ScardinaJohn Scardina : Jan 27, 2014 – I have tried this recipe from Elise already, the fresh parsley blends the flavors of the vegetables perfectly. I added just a touch more of the parsley over the top.

Jordan WexlerJordan Wexler : Jan 23, 2014 – This ;looks crazy good and healthy, I am going to make it myself

Roasted Root Vegetables
Prepration Time: 00 hrs 20 mins
Cook Time: 1 hrs 30 mins
Serves: 8 Persons
Print this Recipe
Most Recent
  • Apples and Onions
  • Pineapple Right Side up Snack Cake
  • Kenyan Tomato Salad -
  • Naan
Most YUMs
  • Cajun Crabmeat Au Gratin
  • Colorful Spinach and Prosciutto Side
  • Baked Corn
  • Ultimate Side Dish