Diane's Roasted Roots

Included In Cookbook:

Ingredients

Carrots (peeled or scrubbed well)

Medium Yukon Gold Potatoes

Parsnips (peeled and cut into quarters lengthwise)

Celery Root (peeled and cut into cubes)

Baby Butternut Squash (peeled and cut in quarters lengthwise, seeds removed)

Large Sweet Potato (peeled and cut crosswise into one-inch rounds)

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)

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.

Summary

Yield	Servings
Source	Chef Diane Hagedorn

Instructions

Preheat oven to 350 degrees Fahrenheit.
Spray 2 9 ½x11 sheet pans with organic canola oil
Melt butter over a low heat. Whisk in miso and maple syrup. Add herbes de Provence, salt and pepper, stirring gently until fragrant.
Place vegetables in a large bowl, drizzle with melted seasoned butter, and toss.
Spread vegetables on the prepared sheet pans.
Top with the thyme sprigs.
Bake for 45-60 minutes until vegetables are fork tender, tossing vegetables once midway.
Remove thyme sprigs and serve or use sprigs as garnish.