Autumn Root Vegetables Medley

This dish is a wonderful way to combine all the root vegetables abundant during the fall season. All the flavors meld during the roasting process providing a tasty contrast when served on top of freshly cooked greens.

4 clove garlic (peeled & smashed)
¼ cup olive oil
2 tbsp. shoyu or Bragg’s Liquid Aminos
1 tbsp. balsamic vinegar
1 tbsp. maple syrup
4 sprigs fresh rosemary
4 sprigs fresh thyme
salt & pepper (to taste)
4 cup root vegetables (ie. onion, carrot, daikon, beet, yam or potato, peeled & cut in ½” chunks)
1 cup chickpeas (optional)
1 bunch winter greens of choice (ie. chard, collards, rapini or kale)
¼ cup fresh basil, parsley or fresh thyme (for garnish)

In a large bowl, mix the garlic, olive oil, shoyu or Bragg’s Liquid Aminos, balsamic vinegar, maple syrup, fresh rosemary, thyme, salt, and pepper. Add in the root vegetables and chickpeas and toss together until they are well coated.

Place in a 9″x13″ casserole dish or lined baking pan, cover with foil. Bake at 375° for 30 to 40 minutes or until fork tender. When tender, take off the foil and let it bake an additional 10 minutes for final roasting.

While vegetables are roasting, heat a large skillet with a bit of olive oil and sauté your greens until tender. Place on serving platter and top with cooked vegetables.

Garnish with fresh herbs of choice.

Recipe By:

Chef Alyssa Moreau

Prep + Cook Time:

1 hr 10 mins

Serving Size:

4 servings

As featured in…

Nov. 27, 2020 Coupon Book