Oven Roasted Root Vegetables

Here's a yummy one from my cookbook, The Natural Vegan Kitchen.  It will keep you warm and cozy on chilly autumn nights.


Oven-roasted Vegetables   gluten free
Makes 6 servings

It doesn’t get much cozier in the kitchen than when root vegetables are roasting in the oven. They’re sweet as candy.

2 carrots, very thinly sliced on a diagonal
2 medium parsnips, peeled and very thinly sliced on a diagonal
2 stalks celery, cut into 1-inch pieces
1 cup peeled and cubed butternut squash
1 beet, sliced into wedges
1 sweet potato, cubed (do not peel)
1 apple, cored and cubed (do not peel)
1/3 cup mirin
2 tablespoons grapeseed oil or other oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon dried thyme 1/2 teaspoon sea salt Ground black pepper

Preheat the oven to 400 degrees F.

Put the carrots, parsnips, celery, squash, beet, sweet potato, and apple on a baking sheet with a 1/2-inch rim, or put them in a baking dish large enough to hold them in a single layer. Evenly sprinkle with the mirin, oil, vinegar, thyme, salt, and pepper to taste. Cover with foil and bake for 30 minutes. Carefully turn the vegetables over, cover with the foil again, and bake for 30 minutes longer, or until the vegetables are soft. For a crispy exterior, remove the foil during the last 10 minutes of baking. Serve hot or warm.