Jacqueline’s Roast Vegetables

Jacqueline’s Roast Vegetables

As we move into Fall I always crave the comfort of root vegetables. When I share this with clients they often look at me as if I’m crazy. Over the years I have found out that it’s because most people really don’t know how to cook root vegetables to really enjoy them. This is a recipe I have shared with many over the years, and it’s a hit at pot-lucks! Enjoy!

You will need a large roasting pan or lasagna pan or pie-plate. It will either have a lid of its own or you can use aluminum foil to make a lid to keep the veggies nice and moist.

Use a selection of root vegetables, whichever are your favorites:

• Potato

• Carrot

• Parsnip

• Turnip

• Yam

• Sweet potato

• Squash

• Celeriac

• Rutabaga

• Onion

• Garlic

You need enough veggies when peeled and cut into 1” to 2” chunks to fill the bottom of your pan. I usually do the following:

• 2 large potatoes

• 2 large parsnips

• 3 large carrots (or you can even use the ready-peeled little ones)

• 1 yam

• 2 Tablespoons olive oil

• 2 to 3 tablespoons Braggs Amino Acids (instead of Braggs you may use Tamari or plain old Soy sauce or if you   are doing a Candida cleanse use some good sea salt, a little extra oil and 2 Tablespoons water)

• Dash of Lea & Perrins Worcestershire sauce (optional)

• 4 or 5 sprigs of fresh rosemary or 3 teaspoons of dried herb

I peel the parsnips, yam and carrots, but leave the skin on the potatoes. Wash all veggies and cut into chunks, about 1” to 2”. Place in a lasagna pan. Sprinkle the oil and the Braggs all over then toss until everything is coated. If you like you can add a dash of Worcestershire sauce too. Add the rosemary and cover with tin-foil; it’s good to go into the oven.

Gas Mark 350 and it’ll take about an hour. It doesn’t matter if you overcook for a while, because they’ll just sweeten-up. If you are cooking with other things in the oven, altering the temperature isn’t a problem. It will just take a little longer or shorter time! As you have made a little tent with the foil or put a lid on, the veggies don’t really need to be stirred, but I usually do this.

This will make your home smell fabulous of home-cooking. It’s easy to do often, because you just vary the vegetables and the herbs. Have fun, and let us know your favorite combination and we’ll add it to the website! Enjoy!