Roasted Autumn Vegetables
Servings: 6 to 8
- 3 medium sized red beets peeled and cut into 8 pieces
- 1 peeled squash, cubed or sliced into 1 inch segments
- 2 medium zucchini sliced into 1/2 inch thick round slices
- 2 medium carrots sliced down the middle then across
- 1 medium jewel or garnet sweet potato/yam cubed with skin on
- 2 medium onions quartered (optional)
- 3 heads of garlic sliced in half with peel on
- 1 tsp salt
- 1/8 cup of high quality olive oil or a bit extra if desired
- 2 Tbsp. of aged balsamic vinegar
Heat oven to 400 degrees. Place cut vegetables on parchment paper on a cookie sheet. Drizzle olive oil and balsamic vinegar. Sprinkle salt and mix the cut vegetables by hand so the remainder of the ingredients coat the vegetables. You can arrange them in any way that you would like. Place cookie sheet on the lower rack in the oven and bake for 30 to 40 minutes or till a fork can easily perforates the sweet potatoes. Serve as a side with your main meal.
Left overs can be heated or also blended with vegetable broth to make an Autumn Harvest soup. Make sure you remove the peels from the garlic if you are adding it to the soup. * A dish like this is very easy to make. It’s a warming dish for Fall and a great side dish for a holiday dinner. It is rich in Yin energy which adds resilience and cools the body during menopause. In addition, you can add any other root vegetables such as parsnips, rutabagas or radishes to this medley.