Roasted vegetables are my Autumn jam! Soft, caramelized and full of flavor. Honestly, what could be better this time of year?
You can make a simple dish or add lots of accoutrements. Either way, you have a pretty easy meal on your hands when roasted veggies are involved.
We added a cheezy basil sauce, which creates a nice savoury contrast to the sweet vegetables. Tofu and wheat berries add a nice dose of protein. You could also serve this with whole grain rice.
Roasted Veggies
Ingredients1 butternut squash, peeled, seeded and diced3 beets, peeled and diced2 medium sweet potatoes, peeled and diced5 tbsp olive oil1 tsp saltfreshly cracked pepper
DirectionsPreheat oven to 425 degrees F.
Place all the veggies in a large bowl. Drizzle olive oil and sprinkle salt and pepper over veggies. Mix about until everything is evenly coated.
Spread the veggies out in a single layer on a cookie sheet, you may need two. Roast in the oven for 30 minutes, remove from the oven around 15 mins and give everything a stir.
When the 30 mins are up make sure everything is soften and golden if it is remove from the oven for good.
Basil Cheeze Sauceadapted fromOh She Glows
Ingredients1 cup cashews, soaked in water for 30 minutes, reserve the water2 garlic cloves, peeled and roughly chopped¼ cup lemon juice1 tbsp Dijon mustard¼ cup water, use the water from soaking the cashews and you will get bonus points1 ½ cups lightly packed basil leaves½ cup nutritional yeast1 tsp salt or Herbamerefreshly ground black pepperDirectionsDrain cashews and reserve the water. Put everything in a food processor, Vitamix, Ninja, Magic Bullet, etc. and blend until smooth. You may need to scrape down the edges every once in a while. Add more water, if necessary, to get the right consistency.
