Easy Roasted Veggies
By: Julie Cecchini
Published: Saturday, November 15, 2014 - 8:20am

Ingredients




1 lb squash or sweet potatoes, peeled & cut in thin chunks
1/2 lb root veggies like daikon radish, parsnips or turnips, peeled & cut in 3/4 inch cubes
1 lb onions, chopped
1/3 cup Vinaigrette or Cider Jus
1 bunch or bag greens, torn (spinach, kale, collard greens, etc.)
Salt and Pepper, to taste

Preparation

1 Heat oven to 450 degrees F. 2 Heat a large roasting pan in the oven for 15 minutes. 3 Top with Parchment paper. 4 Drizzle 1 tbsp Vinaigrette into the pan. 5 Put in all the veggies with 1 tbsp Vinaigrette and toss to mix. 6 Drizzle remaining Vinaigrette over the veggies. 7 Season with salt and pepper. 8 Cover tightly with foil and roast for 30 minutes. 9 Remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.

About

It is great as a  topping for rice and pasta for a meat free meal.  Make it a side dish for pork, pot roast or poultry.  Or use it to make a colorful white pizza.