Photo by Getty Images/rudisill
Roasting vegetables is a technique that takes little effort, but yields flavorful results. All you have to do is chop them up, put them on a pan, throw them in a warm oven, and you’re done. The trick to this dish is cutting the vegetables in such a way that they cook evenly, together. This is something that you learn over time. For example, carrots cook more quickly than rutabaga, so cut the carrot a little bigger than the rutabaga.
Ingredients
- 4 cups peeled and chopped root vegetables (choose a combination of your favorites, such as carrots, rutabagas, turnips, onions, parsnips, or celery root)
- 1 cup peeled and cubed winter squash
- 1⁄2 cup water
For the garnish:
- Alchemy Oil
- Handful of fresh arugula/rocket
- Salt
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Spread the chopped vegetables and squash on a sheet pan, and add the water to the pan.
- Bake for 30 minutes, or until the vegetables are tender but not overcooked.
- Drizzle Alchemy Oil over the vegetables, and garnish with fresh arugula and salt.
More supportive fall food recipes:
- Supportive Fall Foods
- Digestive Support Sprinkle Recipe
- Alchemy Oil Recipe
- Astragalus and Apple Juice Recipe
Reprinted with permission from Red Wheel/Weiser, LLC. The Herbal Kitchen by Kami McBride is available wherever books are sold or from the publisher at 800-423-7087 or from Red Wheel Weiser.
Kami McBride is an herbalist and teacher who infuses her extensive knowledge of healing plants into herbal cooking and preventative health programs. Kami founded the Living Awareness Institute for health and wellness resources at Living Awareness
