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Spring Cooking Challenge Day 11- Roasted Root Vegetables

Roasted Root Vegetables

roast

 

6-8 Cups of mixed root vegetables

eg: parsnips

carrots

turnips

burdock

onions

radishes

11/2 Tbsp of extra virgin olive oil

1 Tbsp shoyu

1 Tbsp maple syrup

1/2 Tbsp balsamic vinegar

1/2 Orange , juiced

1 Tsp fresh ginger juice

Sprig of fresh rosemary or thyme

Can throw in other vegetables like cabbage, brussels sprouts,zucchini, green beans or squash.

I also like to add tofu, tempeh or seitan.

 

Toss all ingredients together, place in a large roasting pan and put into a 400 degree oven. Cook for 35-40 minutes stirring every 10 min.

 

 

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