Wednesday, February 22, 2012

Roasted Winter Vegetables

Here is one of our favorite cold-weather dishes.  It is warm, satisfying, and SCD-friendly:

Roasted Winter Vegetables

1.  Preheat oven to 400-425 degrees Farenheit

2.  Fill a roasting pan or oven-proof dish with any combination of the following fresh vegetables:
Acorn squash, seeded and cut into 2 in. chunks
Beets, peeled and cut into 1-2 in. chunks
Brussel sprouts
Butternut squash, peeled and cut into 1-2 in. chunks (you can use a regular vegetable peeler for this)
Carrots, peeled and cut into chunks
Garlic cloves (unpeeled), or toss in an entire head with the end trimmed
Parsnips, peeled and cut into chunks
Turnips, peeled and cut into chunks

3.  Drizzle with plenty of extra-virgin olive oil and toss with fresh rosemary (if you have any on hand).  Add sea salt and black pepper to taste.

4.  Bake for 30 minutes

5.  Take out of the oven and toss veggies.  Return to the oven for another 30 minutes, or until fork-tender

This goes well with lentils and a green salad.  Enjoy!

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