Roasted Root Veggies

These roasted root veggies are a staple for me during the fall and winter months. They are so good I am guilty of eating them right off the pan standing in the kitchen. When I am not doing that, I love to add them to a spinach salad with some pumpkin seeds and balsamic vinaigrette or make what I call an autumn tartine. The last time I was in London I took the Chunnel to Paris and before we hopped on, we had lunch at the station at Le Pain Quotidien (LPQ.)

I ordered their autumn tartine and adored it so much I have replicated it. To make it you just need some rustic bread, spread with a layer of hummus, and top with root veggies. Toast in the oven until heated through, then top with pesto and a little feta cheese. Trust me on this….it is so good. It can easily be made vegan with vegan pesto and feta. 

Roasted Root Veggies

Ingredients

2 beets peeled, trimmed, and chopped in 1-inch pieces, about 2 cups

1 small butternut squash peeled, seeded, and chopped in 1-inch pieces, about 2 cups

2 cups chopped carrots, 1-inch pieces

3 cloves of garlic, minced

3 tablespoons olive oil

1 teaspoon salt

freshly ground pepper

1 teaspoon dried sage

Recipe

Preheat oven to 425 degrees. Add the vegetables to a large baking sheet. Drizzle the olive oil over the top. Add the minced garlic.  Sprinkle the salt, pepper, and sage evenly on top.

Toss the vegetables to make sure they are evenly coated and spread back out on the pan. Bake 35-40 minutes, stirring halfway through. Vegetables should be easy to pierce with a fork when done.

Serves 4-6

*You can swap out other root veggies in this recipe too, just stick with 5 cups of veggies. Potatoes, parsnips, sweet potatoes, or turnips would also be good.

If you enjoy this recipe, I recommend giving this Beet Salad with Fried Goat Cheese recipe a try!
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