Nov 10th 2016

Roasted Root Vegetables

Savory Roasted Vegetables


  • 1 Large butternut squash peeled, seeded and halved
  • 1 sweet potato
  • 1 purple onion
  • 2 large parsnips
  • 2 Large carrots
  • 3 cloves of garlic (minced)
  • 2-3 tbsp of Wild Mushroom & Sage Oil
  • Salt and pepper to taste


Place large baking sheet in the oven and preheat to 425°F. Cut all the vegetables, doesn't matter if it's cubed or strips, just as long as it’s no thicker than 1”. Cut the onions through the base core to keep some of the layers in chunky pieces. In a large bowl, toss all the vegetables with olive oil, garlic, salt and pepper. Carefully remove the heated baking sheet from the oven, brush or drizzle with olive oil. Spread the vegetables evenly on the baking sheet. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour