A Recipe to Please

Yesterday we gathered with some friends for a potluck of sorts. The host provides the main dish and the rest of us bring along the sides. The roasted vegetables I made for our New Years Day feast went over so well that I decided to do another version. The result was an amazingly flavorful combination of veggies. So, if you are ever in need of a dish to bring to a potluck, I would recommend this one.

First, gather your washed vegetables for a little chopping session. I chose beets, sweet potatoes, parsnips, butternut squash, onions, and garlic.

Toss together in a baking dish. I chose to roast the beets in another pan so that they wouldn't stain my stoneware. I'm not sure if it would stain, but it's new, so didn't want to risk it. Our friend gave us some stoneware for Christmas and I truly love the way it bakes. Kale chips baked on the pizza stone didn't burn like they usually do on my cookie sheet.

The marinade ingredients are maple syrup, balsamic vinegar, olive oil, salt, and pepper. I will put the recipe and measurements at the end of the post.

Measure out the marinade ingredients and then pour into a jar with a tight sealed lid (like a mason jar), and shake to combine the ingredients perfectly.

Drizzle it on the vegetable mix.

Mix it all together using a rubber spatula, making sure all the pieces are coated.

To prevent the vegetables from drying out, cover the dish with foil. Being a bit wary of the aluminum touching the food, I put down a layer of parchment paper first.

Bake until the vegetables are soft. This dish smells so amazing while it is baking.

Maple Balsamic Roasted Roots*

3 sweet potatoes

4 parsnips

half butternut squash or root vegetable of choice

1 large beet

1 large onion

1 head of garlic

1/4 cup maple syrup

1/8 cup balsamic vinegar

1/4 cup olive oil, plus more as needed

salt and pepper to taste

Peel vegetables as needed and chop into cubes. The onions can be chopped either in large chunks or small, depending on your liking. Garlic cloves can be used whole or sliced in half.

Toss vegetables together in baking dish.

Measure out maple syrup, balsamic vinegar, and olive oil. Pour into a mason jar or another container with a tight fitting lid and shake until well combined. Pour over vegetables as needed. If you feel like you have to much marinade, do not use it all and save the rest for salad dressing. Toss the vegetables and marinade together making sure to coat each piece. Top baking dish with parchment paper, and then with foil, sealing around the sides. Bake in an oven preheated to 375 degrees F or higher for faster roasting time. The vegetables will take about 30-45 minutes, or longer if needed. Bake until all vegetables are tender.

* I realize butternut squash is not a root vegetable, but it's just so delicious. You could just use root vegetables in this recipe and that would be equally delicious.

Now for a little shout out to Meggie, for posting her vegan nacho recipe. Not all the ingredients were on hand, so I omitted the add-in's, opted for some green chilies from a can, and used it as a nacho dip. The nutritional yeast "cheesiness", definitely hit the spot. Thanks for the recipe, Meggie!