We made this recipe and it was a huge hit! So tasty, oh my!
The recipe is from the cookbook “Simply in Season” by Lind and Hockman-Wert.
-6-8 cups diced vegetables (a mixture of any of the following: Potatoes, Sweet Potatoes, Carrots, Turnips, Parsnips, Rutabagas, Beets, Squash, Onion)
(I did small red potatoes, fingerling potatoes, sweet potatoes, beet, zucchini, and onion. It was DE-licious!)
-2 Tbsp Coconut Oil (I used plenty of extra coconut oil too).
-1 Tbsp dried herbs such as rosemary, thyme, parsley, and oregano
–Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time).
–Roast veggies on an oiled pan in a preheated oven at 425 degrees F or until tender, 30-45 minutes, stirring occasionally. Season with plenty of sea salt and pepper.
An Optional Roasted Garlic Sauce:
This was also in the cookbook as a dip for this recipe (although we stirred it in on our plate). It was good, I’d give it an 8/10, it did make the dish a creamy one. But next time, I’ll probably just make the roasted vegetables above with no sauce.
-For this sauce, roast some whole garlic cloves (maybe about 8-10 cloves) in the oven for about 10-15 minutes (don’t let them brown too much). Take the softened cloves and mash them in a bowl. Add 3/4 cup plain yogurt (we used goat milk yogurt that has no added sugar). Stir together and serve with this dish or with any veggies.