Roasted Root Vegetables (vegan)

I can only make this dish when I have company coming because if I make it when its just Earl and I, I eat the whole bowl!  These are sooooooo good, soft on the inside and crunchy on the outside.  Feel free to add or subtract vegetables you prefer.  A very easy recipe to make and I’ve never had anyone complain that they didn’t like it.  In fact, my brother doesn’t care for sweet potato but he really love this dish.  You can make your life easier by purchasing already diced root vegetables.  My local Whole Foods store sells a mixture of sweet potatoes, carrots, and parsnips so all I have to dice is the turnip.  I’ve also used butternut squash.

Heat your oven to 400 degrees.  Into a large bowl add:

  • 1-2 sweet potatoes, peeled and diced
  • 3 large carrots, peeled and diced
  • 3 large parsnips, peeled and diced
  • 1 large turnip, peeled and diced
  • 2 tablespoons olive or avocado oil
  • dried herbs of choice (I use about 1 teaspoon of an herb mix like Mrs. Dash or McCormick)
  • Salt and pepper to taste

Mix thoroughly.  Pour onto a large baking pan making sure that you have only one layer.  If you don’t have a non-stick baking pan, be sure to grease it before adding the vegetables.  Bake for 30 minutes or until vegetables are soft and bottoms are browned.  If you like, after 15 minutes, you can take them out of the oven and turn the vegetables over so that the other side will also get brown and crunchy.

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