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 Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby FoodSimply Natural Baby Food and The Vegetarian Mother's Cookbook. Visit Cathe's Web site at www.simplynaturalbooks.com and her blog at http://catheolson.blogspot.com.

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