Roasted veggies are a REAL kitchen staple that we keep in the refrigerator and munch on all week long! They’re great diced and put in a salad or add them to your favorite veggie stock for a quick soup or serve hot as side dish with your favorite grains and veggie meats. Fantastic cold or hot they are hearty and versatile so use your imagination.
8 Beets (any color or a rainbow of colors)
6 carrots (any color or a rainbow of colors)
2 parsnips (or other root vegetable)
4 turnips or rutabagas (or 2 of each)
2 red onions or white onions or two of each
4 stalks of celery
1 bulb of peeled garlic
1 Tablespoon of dried Herbes de Provence
2 Tablespoons of olive oil, optional
Preheat oven to 375oF. Line large baking pan with parchment paper (optional – helps prevent sticking to pan).
Peel the vegetables and then thoroughly wash them. Cut in 2 to 3 inch chunks. Put the veggies in baking pan. Add the olive oil, if using, and herbs, stirring well to coat the veggies. Bake in the oven for 30 minutes. Remove the pan from the oven and stir the vegetables. Return the pan to the oven and bake another 30 to 40 minutes until brown and tender. You can tell they are done if they pierce easily with a fork.