Roasted Root Vegetables

This is simple, fresh cooking at its best--an easy side dish, perfect alongside chicken, fish or tofu, or alternatively, a satisfying vegetarian entree when tossed with whole wheat pasta and goat cheese. I like to make a double batch on a rainy Sunday afternoon and eat it all week. Oh, and it makes your kitchen smell fabulous.

Ingredients

• 2 sweet potatoes/yams scrubbed and diced

• 10 fingerling potatoes scrubbed, halved and cut into large chunks

• 1 red onion, peeled and cut into large chunks

• 1 medium winter or butternut squash, peeled, seeded and diced 

• 5 cloves garlic, peeled and smashed

• a few sprigs of rosemary, sage, flat-leaf parsley or all three

• 3 tbsp Medium Intensity Extra Virgin Olive, such as Mission

• salt and pepper to taste 

Directions

1. Preheat oven to 375 degrees F.
2. Spread vegetables and herbs over a baking sheet. Drizzle with olive oil and toss, using hand to ensure all vegetables are coated.
3. Roast for 25-30 minutes or until vegetables are cooked through. Season with salt and pepper to taste.
4. Serve hot or cold.