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This Roasted Fall Vegetable recipe is easy, delicious, and versatile. Feel free to add your favorite veggies and enjoy!
1-pound peeled carrots, cut into 2-inch pieces
1-pound peeled parsnips, cut into 1-inch wide by 2-inch pieces
1 ½ pounds multicolor baby potatoes, washed and dried, cut in half if some are on the larger side
1 small butternut squash, skin removed and cut into 2–3-inch pieces (or 1 package of peeled, cut-up squash)
5 shallots, outer skin removed, cut lengthwise
1 head of garlic, skin removed, and cloves separated
3 Tablespoons olive oil
1 ½ teaspoon Pepper
2 teaspoons salt
2 Tablespoons chopped fresh rosemary or thyme
Preheat the oven to 425°. Line a large baking sheet with parchment paper.
Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, and rosemary and give them a good toss. Arrange the mixture in a single layer on the baking sheet. If they don’t all fit, use two baking sheets.
Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.
Transfer roasted vegetables to a large serving platter and serve warm.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More