Wednesday November 20, 2013
Sweet and Savory Roasted Fall Root Vegetables
1 Sweet Potato white or red
1-2 Golden Beet
1-2 Red Beet
1 Butternut squash
2-3 Purple Potatoes
3-4 Carrots of different colors (Purple, Red, or Yellow)
1-2 cups fresh Cranberries
¼ cup Walnut Oil
¼ Maple Syrup
2 teaspoon ground Sage or 3-4 fresh leaves chopped
½ teaspoon Cayenne Pepper
Zest of 1 Orange
The more flavors and color variety the better…. However, pick at least three vegetables for a nice combination.
Pre-heat oven to 450 degrees.
Wash all produce. Cut all vegetables into roughly 1-inch cubes. Try to keep all vegetables roughly the same size to insure even cooking.
Place the cut vegetables into a gallon-sized bag, add oil, syrup, and spices. Mix until all pieces are evenly coated in the oil, syrup and herbs. Use the remaining tablespoon of oil if needed. Pour onto baking sheet in a single layer. Sprinkle the cranberries over the vegetables. Roast in the oven for 35 minutes or until all vegetables are tender, turning occasionally for even browning and to prevent sticking.
Serve hot as a side dish or part of the main meal. Leftovers are great cold on salads, mixed into scrambled eggs or quiches. Vegetables can be mashed for a different take on mashed potatoes and are a great topping for a shepherd’s pie.
From the kitchen of SeraAngl