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Diane's Roasted Roots

Description

In the winter, with its dark days and chilly temperatures, there’s nothing to ground you like a side of roasted root vegetables. Our mix here includes carrots, potatoes, parsnips, celery root, butternut squash (because we had it in the root cellar from the garden), sweet potato and onions but there are others you can add, including beets, turnips, and rutabagas (a cross between turnips and cabbages). Think of this not as a precise recipe as much as it is a general plan for serving up a colorful mixture of root vegetables based on what you have in the fridge or see at the market. And, other than the prep time, it basically makes itself.

Ingredients

4
Carrots (peeled or scrubbed well)
4
Medium Yukon Gold Potatoes
4
Parsnips (peeled and cut into quarters lengthwise)
2
Celery Root (peeled and cut into cubes)
2
Baby Butternut Squash (peeled and cut in quarters lengthwise, seeds removed)
1
Large Sweet Potato (peeled and cut crosswise into one-inch rounds)
2
Large Yellow Onions (trimmed and cut into large wedges )
4 tablespoons
Earth Balance Buttery Spread
1 tablespoon
Maple Syrup
1 tablespoon
Miso (Any miso is fine unless it has to be gluten-free. Most are, but check the label to be sure.)
4 sprigs
Fresh Thyme
1 tablespoon
Herbes de Provence
1⁄2 teaspoon
Cumin Seed
 
Salt and Freshly-ground Pepper (to taste)

Summary

Yield
Servings
SourceChef Diane Hagedorn
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