Who doesn’t love roasted veggies in the winter?! Everything is in season, it goes with a meal or stands on its own and it’s such a satisfying blend of flavours and colours. I vary this recipe every time I make it depending on what I can get at the farmer’s market but this is a good place to start.
If you use kabocha and delicata squashes you can leave the skin on while baking and eating them.
It’s rustic and delicious!
3-4 potatoes (of any variety) chopped
1 medium-large yam chopped
1 medium-large (kabocha or delicata) squash – seeds removed and chopped
4 carrots chopped
2 onions chopped
2 apples (gala, spartan, etc – any variety that’s good in pies or crisps) chopped
1 head of garlic with the skins left on
salt and pepper
Preheat oven to 400ºF
Put all veggies in a 9×11 pan or roasting pan. Toss with enough olive oil to coat and season with salt and pepper.
Roast for 40-60 minutes stirring every 15 minutes or so until carrots and potatoes are tender enough to put a fork through them. Add more salt or pepper once cooked if needed. Enjoy!