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Roasted Vegetables Serves 4
This is all about root vegetables and it’s a great side dish. it can be served year round however I love it in winter with Tofu Burgers and Ginger-Tahini Sauce. It can be served with any roasted meat. You’ll be luck to have leftovers.
Ingredients
3 Carrots (Med) cut thick slices
3 Parsnip cut thick slices
3 Potatoes (Lrg) peel & cube
1 Rutabaga (Sml) or Celerian peel & cube
3 Onions (Sml) peel & cut in wedges
12 Brussel Sprouts halved
1/2 C Olive Oil
1/2 C Vinegar (apple cider/balsamic)
5 Garlic cloves peel & mince
2 Tbsp Dry Sage crushed
Salt & Pepper
Preparation
Oil a very large baking dish.
Mix the marinade: oil, vinegar, garlic, sage, salt and pepper.
Put all chopped vegetables into a large mixing bowl, pour marinade over and mix well to cover all.
Put into the baking dish and roast for 1/2 hour covered - to soften the vegetables (375 degrees).
Roast for another 1/2-1 hour uncovered - until the vegetables are slightly browned - mix occasionally.
These Vegetables can be served with any robust wine (white or red) or beer. The meat or tofu determines what to serve with it.
