Roasted Root Veggies

Roasted Root Veggies

Ingredients:
Squash
Assorted root veggies (potatoes, yams, beets, carrots, onions, garlic, Jerusalem artichokes, etc)
Salt
Pepper
Olive Oil
Nuts (walnuts, pecans) (optional)
Goat cheese (optional)
Spices (optional)

Preheat oven to 350F, grease roasting pan (I use coconut oil or butter).

Wash all veggies well. I buy organic and scrub them well because I don’t peel any of them (well, except the onion and garlic). Cut squash in half (or quarters), scoop out seeds, drizzle olive oil over flesh side. Place flesh side down (leave the skin/rind on) in a large roasting pan. Cube all other root veggies (except beets), place in large bowl, toss with olive oil and spices, toss to coat. Pour into roasting pan. Cube beets, place in same large bowl, drizzle with olive oil and spices, toss to coat. Pour into roasting pan. Sprinkle nuts (if using) throughout the mixture.

Bake, covered for 45 minutes. Remove from oven, sprinkle goat cheese throughout mixture (if using). Replace cover and return to oven for 15 minutes. Skin/rind will easily peel away from flesh of squash when done.

NOTE: William’s version of above recipe: Scrub all veggies. Cut squash in half, scoop out seeds, spread with olive oil, place flesh side down in greased roasting pan. Cube veggies directly into roasting pan, drizzle with olive oil, sprinkle with salt and pepper. Cover, cook in oven at 350F for 1 hour.

Both versions are delicious 