Roasted Vegetables

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.

Roasted Vegetables
-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.


2 thoughts on “Roasted Vegetables

  1. This sounds delicious, but I would use olive oil instead of the coconut oil. Also, I think cauliflower and brussle sprouts would be good too! Thanks for sharing! JANE

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