Note: this piece first appeared as the October 2005 ClarkWellness.net Recipe of the Month.
Serves 6–8
Oven-roasted autumn vegetables are a delicious way to celebrate the fall harvest. This easy preparation method can be used for a combination of many veggies or for just one or two for a colorful and tasty side dish. This recipe makes a beautiful appetizer or snack, too!
1 butternut squash
1 pound carrots
2 to 3 parsnips
1 celeriac
1 rutabaga
1 turnip
2 tablespoons extra-virgin olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
sea salt and freshly ground black pepper to taste
Preheat oven to 400°F.
Prepare vegetables by washing, peeling if desired (celeriac must be peeled), and cutting into bite-sized pieces, and place in a large baking dish in one to two layers. Pour oil over vegetables and sprinkle herbs, salt, and pepper. Combine.
Cover and bake 30 minutes, then remove cover, stir, and bake uncovered an additional 20 to 30 minutes until vegetables are tender and delicious.
