Roasted Autumn Vegetables [WF/GF/DF/V]
Doug Roese / Lakewinds Natural Foods
Use these to top a salad or enhance a pasta, and make plenty to have around. They'll keep a good 5 days tightly wrapped, and are great with eggs, sprucing up a soup, or just cold with a little sour cream or yogurt.
yield: 6-8 servings
Ingredients
1/2 lb. red pepper, large chunks
2/3 lb. eggplant, 3/4" cubes
1/2 lb. yellow onion, 1/2" thick crescents
1/2 lb. fennel root, sliced thin, discard leaves and smaller shoots
3/4 lb. beets, peeled and cut into 1/4" slices, then 1/6ths
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
juice of 1/2 lemon
3 tablespoons olive oil (pure, not extra virgin, as it would burn at oven temp.)
1 tablespoon tightly packed, minced fresh rosemary
1 teaspoon tightly packed, minced fresh sage
Instructions
PREHEAT OVEN TO 400°F
Toss all ingredients in a large bowl until well coated.
Spread out evenly on two baking sheets, and bake 25-30 minutes until tender and lightly browned, stirring halfway through.