Simple Roasted Vegetables
This recipe is very similar to the Roasted Rosemary Potato recipe with the exception that the vegetables are covered during the roasting process. Use any single or variety of winter squash or root vegetables along with onions or leeks.
Preheat oven to 400°F.
Cut into medium sized chunks or slices. Place into a baking or roasting pan. Drizzle with tamari soy sauce, toasted sesame oil or olive oil, and sprinkle any variety of dried herbs. Cover with foil or a lid if available. Bake for 45–60 minutes or until the vegetables can easily be pierced with a fork.
Delicious, simple combinations:
- Acorn squash, onions or leeks, rosemary
- Carrots, rutabagas, onions, burdock, butternut squash, basil
- Cabbage, carrots, mushrooms, celery red bell peppers, parsley, dill, basil, oregano
- Buttercup or kobacha squash, onions, daikon radish,
- Parsnips, carrots, turnips, red onion, basil
