***Heaven’s Candy: Roasted Vegetables*** I love roasted vegetables. I eat them all the time, hot as a dinner side or cold on top of a salad. Roasting vegetables gives them a sweet flavor. They become caramelized on the outside while keeping the inside moist and tender. 1 medium onion, thinly sliced 2 medium carrots 1 zucchini 1 eggplant 2 cups cubes butternut squash 3 medium tomatoes 1 red pepper 2 cloves garlic, sea salt and pepper to taste 2-4 Tbsp dried herbs such as sage, thyme and/or rosemary ¼ cup best quality olive oil Directions: 1.Preheat oven to 375 F. 2.Dice all vegetables into ½inch pieces. 3.Place all vegetables in a large bowl and toss with sea salt, pepper, herbs and olive oil. 4.Line large roasting pan with parchment paper and add vegetable mixture. Add additional olive oil if vegetables are not well coated. 5.Roast vegetables in oven for forty-five minutes to one hour. 6.After 25 minutes, remove roasting pan from the oven and gently stir so that the vegetables on the bottom come to the top. 7.Remove from oven and let cool slightly Variations: If you prefer a more caramelized version, substitute olive oil for coconut oil, increase oven temperature to 450 F and decrease cooking time to fifteen to thirty minutes. Olive oil should not be used at this temperature. Substitutions: So many vegetables can be substituted in this recipe. Hearty root vegetables work best but many vegetables will work. Consider using parsnips, fennel, brussel sprouts, beets, mushrooms, asparagus and cauliflower. Note: Timing will vary depending on the vegetables you choose. Enjoy!
Posted on: Tue, 29 Jul 2014 01:34:09 +0000