Roasted Root Vegetables
Assorted root vegetables (carrots, potatoes, sweet potatoes, sunchokes, parsnips, turnips, beets)
Assorted root vegetables (carrots, potatoes, sweet potatoes, sunchokes, parsnips, turnips, beets)
½ head of garlic
handful of kalamata olives
olive oil
handful of kalamata olives
olive oil
salt and pepper
Chop an assortment of root vegetables in uniform pieces. Peel the garlic cloves and add to veggies. Drizzle with olive oil. About halfway through the cooking, add a handful of pitted olives.
Roast in a 400 degree oven for about 30-45 minutes until vegetables are tender. Season to taste.
Chop an assortment of root vegetables in uniform pieces. Peel the garlic cloves and add to veggies. Drizzle with olive oil. About halfway through the cooking, add a handful of pitted olives.
Roast in a 400 degree oven for about 30-45 minutes until vegetables are tender. Season to taste.
Urban Vegan's Sunchoke Salad
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