Thursday, 23 October 2008

Roasted Vegetables

2 large sweet potatoes
2 large potatoes
2 cups of squash, peeled
   and seeds removed and cut
   into bite size pieces
6 medium carrots
3 medium parsnips
1 medium yellow onion
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon crushed dried
   rosemary
1 teaspoon dried thyme
1 pinch salt and pepper

For the cider vinaigrette
 Bunch of green onion tops,
   chopped
1 tablespoon grainy mustard
1 tablespoon honey
1/3 cup apple cider vinegar
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon black pepper


  • Cube the potatoes, sweet potatoes, squash, carrots, and parsnips into bite-size pieces and place in a large roasting plan.
  • Cut the onion into small pieces and add to the pan. 
  • Add the garlic, rosemary, thyme, olive oil, salt, and pepper and mix until all of the vegetables are covered. 
  • Heat the oven to 375 °F. 
  • Bake for 45 minutes, pulling them out halfway to stir. 
  • Prepare the Vinaigrette: Add the green onion, mustard, honey, apple cider vinegar, olive oil, salt, and pepper to a small jar and shake until emulsified. 
  • Once the vegetables are soft, remove from the oven.
  • Pour the dressing over the vegetables and stir so they're evenly coated.