Roasted Root Veggies

In honour of Thanksgiving and the colours of fall, I'd like to share one of my favourite recipes (a year-round staple in our house): Oven-roasted veggies.

The best part about this recipe is that the ingredients are quite flexible, and you can often use vegetables that you may already have in your sitting fridge / on your counter.

What you'll need / what you can use:

• 1 yam
• 3-4 beets
• 2-3 parsnips
• 1 onion
• 1 red pepper (or orange, or yellow, or all three!)
• 1 zucchini or eggplant
• 4-6 cloves garlic
• 1 turnip (optional)
• 1 butternut squash or acorn squash (optional)
• olive oil
• kosher salt

*Preheat your oven to 425 degrees

Cube all of your hard root vegetables, place them in large roaster or casserole dish, lightly coat them with olive oil, and sprinkle with kosher salt. Bake for 10 minutes, stir, bake for 10 minutes.

While your root veggies are roasting away, prepare your "non-root" veggies (the ones that take less time to bake).

After the first 20 minutes are up, remove your root veggies from the oven and stir.

Stir in your non-root veggies, and sprinkle a little more kosher salt. Bake for 10 minutes, stir, bake for 10 minutes, stir, bake for 10 minutes.

After 50 minutes in the oven, your veggies should be soft, golden, and smell heavenly.

And now the best part: you can serve warm with a savory meal, or dress with balsamic vinegar and serve chilled on pasta, couscous or quinoa. A full day in the fridge makes these veggies delectable. For maximum deliciousness, serve with goat cheese. (Disclaimer: I claim no responsibility for a flavour overload.)

Enjoy!

(This one's for you Steph!)