Friday, November 26, 2010

Roasted Holiday Vegetables

Roasted Holiday Vegetables

1 large carrot, chopped
1 small potato, chopped
1 small sweet potato, diced
1 cup squash, cubed
1 small onion, chopped
 *See NOTE below regarding vegetables.

1 tbsp olive oil
1 tbsp molasses
1 tbsp water
1 tsp salt

1/8 tsp black pepper
1/4 tsp cinnamon

Preheat oven to 425 degrees F.  In a medium baking dish, toss together all the ingredients until well coated.  Bake in oven for 25-30 minutes covered with foil or until veggies can be poked easily with a fork.  (Or bake 30 minutes covered with foil, 15 minutes uncovered.)

Makes 2 large or 4 small servings.

NOTE: Any combination of vegetables will do.  I used half of a large sweet onion, 3 parsnips, 2 sweet potatoes, 5 carrots, and 2 beets.  Although I didn't measure the veggies, I doubled the other ingredients because I had a very full pan.  It was enough for 6 people plus leftovers!

From La Dolce Vegan! by Sarah Kramer.

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