Autumn Roasted Root Veggies
During Autumn, some of the best root veggies become available and there's only one way to cook them - in the oven. Roasting veggies adds a unique flavor and texture while locking in all their nutrients, ensuring you are getting the most vitamins, minerals and fiber possible. Best part is the amazing aroma that spreads throughout your home when they are just about done. That's a little trick to know they are ready to eat!
Preheat the oven to 350 F.
Clean all vegetables and chop everything into 1-2 inch cubes. For smaller items, you can cut them into halves.
Place all veggies in a large bowl and add olive oil, orange juice, zest, turmeric, ginger, garlic, coriander, salt and pepper. Toss together to coat root veggies well.
Use two baking sheets and line with parchment paper. Spread the vegetables in a single layer and roast for 35 Minutes, flipping the veggies over about half way through or 20 Minutes into the roasting process.
Place veggies in a large serving dish and top with the parsley flakes. If you choose to add honey or maple syrup, you can drizzle over the top and serve immediately.
Servings 6
Ingredients
Directions
Preheat the oven to 350 F.
Clean all vegetables and chop everything into 1-2 inch cubes. For smaller items, you can cut them into halves.
Place all veggies in a large bowl and add olive oil, orange juice, zest, turmeric, ginger, garlic, coriander, salt and pepper. Toss together to coat root veggies well.
Use two baking sheets and line with parchment paper. Spread the vegetables in a single layer and roast for 35 Minutes, flipping the veggies over about half way through or 20 Minutes into the roasting process.
Place veggies in a large serving dish and top with the parsley flakes. If you choose to add honey or maple syrup, you can drizzle over the top and serve immediately.
