ROASTED ROOT VEGETABLE MEDLEY

Roasted Root Vegetable Medley image

Provided by Carol White

Time 1h

Number Of Ingredients 17

ORGANIC OR FARM FRESH VEGGIES
2 medium sweet potatoes
2 medium yellow beets
2 medium beets
4 medium carrots
2 small white onions
4 clove garlic, minced
1 Tbsp fresh grated ginger
1 Tbsp fresh squeeze lime juice (about 1/2 lime)
2 Tbsp fresh parsley (chopped for garnish)
SPICES FROM THE PANTRY
2 Tbsp agave nectar ( substitute for agave nectar is "pure maple syrup")
1 tsp cinnamon
1 tsp chili powder
t tsp nutmeg
1 tsp allspice, ground
salt and pepper (to taste)

Steps:

1. Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.
2. Prep veggies - peel and clean veggies, and then cut into 1" (inch) chunks. All veggies should cut the same size for even cooking.
3. In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger and spices. Then add vegetable medley; toss and coat well.
4. Place season veggies on to baking pan and spread them out into a single layer, so that can roast evenly.
5. Roast veggies in oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender and caramelized. Remove from oven and season with a little salt and pepper to taste, if desired. The place in serving dish, garnish with fresh parsley.