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Oven Roasted Root Vegetables

Oven Roasted Root Vegetables

6-8 cups mixed root veggies, washed, peeled and cubed:  sweet potato, squash, beets, parsnip, carrot, turnip

1 red onion, sliced

2 leeks, washed, trimmed and sliced

6 whole garlic cloves, peeled and halved

1/4 cup olive or avocado oil

2 tbsp fresh thyme leaves (or 2 tsp dried thyme)

3 sprigs fresh rosemary (or 3 tsp dried rosemary)

1 tbsp ground cumin

sea salt, black pepper or Herbamare seasoning to taste

Place the oven rack in the bottom of your oven and preheat the oven to 400 degrees F. Slice all vegetables into chunks roughly 1 inch wide. The more similar the size, the more evenly they will roast. Place veggies into a large mixing bowl. Add oil, fresh thyme leaves, ground cumin, salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs. Brush a large rimmed baking sheet with remaining oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top, evenly spaced across the sheet. Roast vegetables in the oven for 15-20 minutes. Remove and stir veggies. Return to the oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes. Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.  They are great added to soups or salads and can be kept in the fridge for up to 5 days.


Option:  Blend vegetables with soup broth for a Roasted Root Vegetable Soup (soup can be frozen)




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