1 ½ cups
1 ½ cups
1 cup onion,
sesame or olive oil
unrefined sea salt
¼ tsp. dried
I buy organic
vegetables and scrub them with a vegetable brush rather than peel
them. There are many nutrients in the skin. Cut the carrots,
parsnips, winter squash, rutabaga and cabbage in big chunks. Dice
vegetables in a bowl. Add the oil, garlic, salt, pepper, and
rosemary. Stir to coat all the vegetables. Place the prepared
vegetables in a roasting pan with the oil and seasonings and cover
with a lid or foil. Gently shake pan to coat all vegetables with oil
and seasonings. Place in a preheated oven at 375 degrees F. Roast
the vegetables for about 45 minutes or until they are soft but firm.
Remove the cover last ten minutes. Remove from oven and serve.
can put the vegetables under a broiler the last 5-10 minutes to
combination of root vegetables that you like. Potatoes and burdock
are nice additions.
If I have a lot
of this dish left over, I puree them in a food processor with water,
heat, and have a creamy root vegetable soup. Add more seasonings to
suit your taste.
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