Vegan Recipes - Side Dishes

Roasted Root Vegetables

By Cathe Olson

This is an easy way to prepare root vegetables and a delicious side dish for your Thanksgiving dinner. You can peel the vegetables if you like but if they are organic and the skins look good, just give them a good scrub. Don't skimp on the oil. It gives the vegetables a crisp coating. Use any kind of root vegetables you like (white or sweet potatoes alone are delicious)—just make sure they add up to about 8 cups.

Ingredients:

2 sweet potatoes, cut into 1-inch cubes
2 white potatoes, cut into 1-inch cubes
2 large carrots, scrubbed or peeled and thickly sliced
2 parsnips, scrubbed or peeled and thickly sliced
3 to 4 tablespoons olive oil
2 tablespoons chopped fresh herbs or 2 teaspoons dried (thyme, rosemary, tarragon, etc.)
Sea salt and black pepper to taste

Preheat oven to 450ºF. Place vegetables in large bowl and toss with remaining ingredients. Spread on large baking sheet to form a single layer. Bake for 10 minutes. Reduce the heat to 400ºF and roast an additional 30 minutes, or until vegetables are tender when pierced with a fork.

Makes 8 servings

Recipe adapted from The Vegetarian Mother's Cookbook copyright © 2005.

Cathe is a freelance writer and the author of Simply Natural Baby Food: Easy Recipes for Delicious Meals Your Infant and Toddler Will LoveSimply Natural Baby Food and The Vegetarian Mother's Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women - And Their Families. She has studied vegetarian, macrobiotic, and whole foods nutrition and cookery. Cathe cooked at natural foods restaurants and delis in the San Francisco Bay and Central Coast areas of California before settling down with her husband Gary to raise a family. She works at home while caring for her daughters Aimie and Emily. Read Cathe's blog

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