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Roasted Root Vegetables with Rosemary and Thyme

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine macrobiotic, vegan

Equipment

  • baking dish with cover

Ingredients
  

  • 1 medium onion cut into medium to large pieces
  • 2-3 cloves garlic left whole (optional)
  • 1 cup cut sweet potato 1" chunks
  • 1 rutabaga cut off rough parts and cut into 1″ chunks
  • 2 carrots cut into 1″ chunks
  • 5-6 red radishes halved
  • 1/2 delicata or other sweet squash. cut into 2″ chunks leave peel on if it’s red kuri, kabocha or delicata squash
  • 1 red pepper take seeds out and cut into large pieces (optional)
  • 2-3 tsp olive oil
  • Sea salt
  • 1 tsp thyme or other herbs, see text above
  • 1 tsp chopped rosemary
  • Black pepper

Instructions
 

  • Oven to 350°.
  • Place all vegetables into a large bowl. Add 2-3 tsp olive oil, two pinches sea salt, thyme, rosemary, and a few twist of freshly ground black pepper. Mix thoroughly. The vegetables should have a light oil sheen, but shouldn’t feel oily. Add another tsp of olive oil if you feel it needs it.
  • Pour vegetables into a covered baking dish. Place in oven and bake until vegetables are soft. This may take 40-50 minutes.
  • Remove from oven and stir in any of the more fragile chopped fresh herbs.
  • Serve.

Notes

Alternatively, you can spread these vegetables out on a parchment lines baking sheet and bake them uncovered at 345/400°. Place larger vegetables around the outer edges and smaller ones near the center to help them cook evenly.
Keyword vegan, vegetables