I would have to say that one of the staple foods on rotation in my kitchen is roasted veggies. I make them in bulk every week and I love the way the natural sugars in the veggies come to the surface.
The sweet potatoes taste more like a dessert or pie and they are such good carbohydrates. I keep any leftovers to add with protein to a brown rice or quinoa bowl the next day for lunch.
And they are great warm as a side or even at room temperature. The trick is to not overcrowd them when cooking.
I hope you enjoy them as much as we do.
- Cook Time
- Prep Time
- 4-6 Red potatoes, skin on cut into chunks
- 1 fennel bulb, core removed and cut into chunks
- 3 orange sweet potatoes, skin on cut into chunks
- 2 white sweet potatoes, skin on cut into chunks
- 2 medium red onions, cut into slivers
- 6 carrots, cut into chunks
- Olive oil
- 1½ tablespoons whole grain Dijon mustard
- 2 tablespoons Herb de Provence
- 3-4 stalks of fresh rosemary chopped
- 1 tablespoon brown sugar (optional but yummy)
- Coarse salt and black pepper
Preheat the oven to 400℉ / 200°C.
1. Place all the vegetables in an extra-large bowl. Generously drizzle with oil. Add mustard, Herb de Provence, rosemary and sugar. Season well with salt and pepper. Massage all the veggies with your hands to coat.
2. Place the veggies onto 2 or 3 large* foil lined baking sheets.
3. Roast on the middle and top rack of the oven for about 1 to 1½ hours shaking the pan every 30 minutes. Roast until veggies are nicely browned.
*Never overcrowd the veggies. They must only be one layer thick otherwise they will stew and not brown or caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.