Roasted Root Vegetables

 The ingredients for this dish are not fixed.  You can use any root vegetables.  Select you choice based on what you like and the color combinations.  Other good vegetables to use are beetroot, parsnips, potatoes, red onion, etc.

This recipe is from my Canadian friend Larissa (bless her soul) and although it is not exactly low carb, it is just too good to forego.

-= Ingredients =-
500 grams sweet potato
500 grams Carrots
250 grams squash
1 Yellow pepper
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar
1 tablespoon Red wine vinegar
1 tablespoon Brown sugar
1 tablespoon Maple Syrup
1 tablespoon Fresh thyme ; chopped finely
1 tablespoon Parsley ; chopped finely
Freshly ground pepper

-= Instructions =-
Peel the sweet potato, carrots and squash.  Deseed the squash.  Cut these vegetables into large bite-size piece.  Wash and cut the yellow pepper into thick strips.

Mix the vegetables with the olive oil and roast in a pre-heated oven (190 degrees) for about 45 minutes or until browned and tender.  Stir the vegetables a couple of times during the roasting.  Alternatively us a halogen oven.  The cooking time will be shorter.

To prepare the dressing, mix the vinegars, sugar, syrup, thyme, salt and pepper together in a small bowl.

Toss the roasted vegetables with the dressing and sprinkle with parsley.


One response to “Roasted Root Vegetables

  1. You are right! Not exactly low carb but delicious. A very nice winter platter. You could use the sugar substitute products to reduce the sugar content a bit and red potatoes have less starch than other varieties.

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