Simple Roasted Root vegetables and Cooking For Vegan Guests…


Hi everyone! So, I had some friends over for lunch the other day and one was vegan. I gave a lot of thought to what I would be making, wanting to make certain that I could accommodate her eating needs. It was a bit stressful at first but then I realized that I eat and make a ton of vegan dishes. Do you? And what do you like to make?

Here’s a roasted root vegetable dish that I served as a side. Yum. Easy as all heck and you may notice that the ingredients are the same as the last post-move that inventory! Check out the rest of the dishes I made on my TBK facebook page:

http://www.facebook.com/pages/Take-Back-the-Kitchen/132788611808

Roasted Root Vegetables:

One large Parsnip, peeled and chopped into one inch pieces
2 large carrots, peeled and chopped into one inch pieces
2 large potatoes, peeled and chopped into one inch pieces
2 Medium yams, peeled and cut into one inch pieces
One to two TBS olive oil
salt to taste

In a large casserole dish, toss vegetables with oil until all are coated. Sprinkle with salt and roast at 400 degrees for 20 minutes, covered with aluminum foil. Check for tenderness with a fork and continue roasting, checking every five minutes until tender. Serve hot.

P.S. Thanks to Rachael andMark for the beautiful green dish 🙂

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