Roasted Vegetables

Roasted Vegetables
Cut your choice of vegetables into chunks or slices, about 10 cups total
Include potatoes, sweet potatoes, turnips, rutabegas, carrots, parsnips, onions, mushrooms, winter squash, etc.
 
Preheat oven to 425 degrees. Place potatoes, turnips, parsnips & carrots on a large oiled baking sheet.  Roast for 20 min; add sweet potatoes & winter squash & roast another 15 min.

Remove from oven & transfer to a large bowl. Add onions & mushrooms along with selected dressing (see below), toss together & spread back on baking pan & return to oven. Bake until all vegetables are tender, about 45 min. - sitr occasionally to prevent sticking.
 
Italian Dressing:
2 Tbl. olive oil
1/4 cup lemon juice
4 garlic cloves, minced
2 Tbl. minced fresh rosemary or 2 tsp. dried & ground
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
 
Asian Dressing:
1/3 cup soy sauce
1/3 cup rice vinegar
1 Tbl. grated fresh ginger root
1 Tbl. honey
2 tsp. vegetable oil
2 tsp. sesame oil
2 garlic cloves, minced
 
Island Spiced Dressing:
3 Tbl. soy sauce
1 Tbl. vegetable oil
2 Tbl. red wine vinegar
1 Tbl. brown sugar
1/2 onion, chopped
1/2 tsp. dried thyme
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly ground black pepper
2 tsp. grated fresh ginger root
1 clove garlic, minced
1/2 tsp. crushed red pepper - optional for added heat
 
Combine all ingredients for dressing by whisking or processing in blender or food processor.



Recipe Courtesy of CSA Member Kay Sokolovic



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