I love some delicious oven roasted veggies during the cooler part of the year. They are great in a salad, casserole, soup or just on their own. Today I served them on a bed of savory brown rice with irish cheddar & spinach.
For today's recipe I whipped up a sauce that the chopped veggies marinated in before roasting. The marinade compliments the flavors of the veggies without dominating. It is composed of sweet maple syrup, a touch of mustard and garden fresh herbs. To enhance the pretty colors I used golden beets and a brilliant purple yam. You can really substitute any root veggies and winter squash you want in this adaptable recipe. Enjoy!
1/2 cup vegetable stock
1/2 cup olive oil
1 tbsp maple syrup
1 tbsp dijon mustard
1 tbsp fresh rosemary, minced
1/2 cup fresh italian parsley, minced
1 garlic clove, minced
1 purple yam, peeled
1 golden beet, peeled
1 acorn squash, peeled & seeds removed
2 yukon gold potatoes
1 yellow onion, skin removed
1. Whisk all marinade ingredients together and set aside.
2. Chop all veggies in large uniform pieces
3. Put veggies in a large casserole dish and cover with marinade. Mix well to coat. Let sit for 1 hour.
4. Preheat oven to 375 degrees. Bake uncovered for 60-90 minutes. Check at 60 minutes. Cooking time will depend on size of veggie pieces.
5. Serve hot over savory brown with irish cheddar & spinach