Roasted Vegetables

This year I made my favorite Roasted Veggie recipe ever! It wasn’t only more dense veggies so included leeks, burdock root, brussel sprouts, green beans, turnips, rutabagas, red and golden beets, sweet potato, and whatever you enjoy! Mushrooms and chestnuts are lovely additions!

Ingredients:

• 1 large leek cut into strips about 3” long, each around 1/8” wide

• 2 burdock root cut into 3” strips about 1/4’ wide

• 1/2-1 cup brussel sprouts, cut into quarters

• 1 cup green beans which can be left whole or cut into bite sized pieces

• 1 turnip, peeled and sliced into 1/4” rounds, then 1/4” strips

• 1 rutabaga (same as turnip)

• 1 red beet (same as turnip)

• 1 golden beet (same as turnip)

• 1 sweet potato, not necessary to peel, cut into chunks or long like other veggies

• garlic cloves, about 1 head peeled and kept whole

• olive oil

• balsamic vinegar

• Salt and pepper

• Seasonings of your choice: fresh herbs or dried oregano, marjoram, TJ’s 21 Seasoning Salute, garlic granules, onion salt, chives, etc

Here’s How:

1. Preheat oven to 425 and take out 2 cookie sheets.

2. Cut vegetables and keep separate as you season with olive oil and salt.

3. Roast in sections on roasting pan about 7-12 minutes each depending upon veggie. I like the leeks crispy as well as the burdock which tastes chewy and caramelized.

4. As the individual vegetable are done, place in a big bowl and drizzle your mixture of olive oil and balsamic (1/3 cup olive oil and 1/2 cup balsamic)

5. Keep adding vegetables as they are done and when everything is roasted, add remaining olive oil and balsamic, seasonings, and place in a large pyrex dish covered with tinfoil.

6. Keep warm in oven warmer until ready to eat.