vegan - roasted root vegetables

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* Exported from MasterCook *

 

Roasted Root Vegetables

 

Recipe By :Anna Thomas

Serving Size : 0 Preparation Time :0:00

Categories : Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups diced rutabagas

2 1/2 cups diced turnips

1 1/2 cups diced carrots

2 1/2 cups diced sweet potatoes or yams

2 1/2 cups diced fennel

3 cups coarsely chopped onions

3 tablespoons olive oil

salt and pepper to taste

fresh or dried thyme leaves

crumbled sage leaves

3 tablespoons sherry -- (3 to 4)

1 tablespoon sherry vinegar

 

1. Peel and dice all the vegetables to a fairly uniform size, about 1/2 " to

3/4 " . Toss the vegetables together in a large bowl with the olive oil, a couple

teaspoons of salt, some pepper, and crumbled or chopped thyme and sage leaves.

The amount of herbs depends on your taste, but if you're using fresh herbs,

start with a scant tablespoon of each.

 

2. Spread the vegetables over two or three shallow baking pans and roast them in

a moderate oven, about 350°, for 1 1/2 to 2 hours, mixing them up a few times

during the roasting.

 

3. Put the hot vegetables back into the large bowl and toss them with the sherry

and the vinegar. Taste them and adjust the salt and pepper if needed, then put

the vegetables back in their pans and roast at 425° until they sizzle and

develop dark spots here and there.

 

4. Serve these just as they are with some plain rice or a pilaf, or use them as

a basis for any number of wonderful dishes - soup, risotto, pasta, salad....

 

This makes about 6 to 8 cups of roasted vegetables.

 

Source:

" Vegetarian Epicure 2001-12 "

S(Archived):

" http://www.vegetarianepicure.com/ "

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Per Serving (excluding unknown items): 1294 Calories; 44g Fat (30.3% calories

from fat); 22g Protein; 205g Carbohydrate; 44g Dietary Fiber; 0mg Cholesterol;

519mg Sodium. Exchanges: 7 1/2 Grain(Starch); 15 Vegetable; 8 Fat; 0 Other

Carbohydrates.

 

NOTES : Because all of these vegetables vary so much in size, I'm giving the

quantities in cups, measured once everything is cut in 1/2 " dice.

 

Nutr. Assoc. : 0 5370 0 5212 0 4288 0 0 1492 0 0 0

 

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