BrokeAss Gourmet

BrokeAss Gourmet

Roasted Roots

  • Prep Time 0:10
  • Cook Time 0:25
  • Estimated Cost $4.50
  • 5 Comments

This easy side dish is perfect alongside chicken, fish or tofu, but it makes an equally satisfying vegetarian entree when tossed with whole wheat pasta and goat cheese. I like to make a double batch on a rainy Sunday afternoon and eat it all week. Oh, and it makes your kitchen smell fabulous.

Ingredients

  • 1 sweet potato/yam scrubbed and diced $0.50
  • 10 fingerling potatoes scrubbed, halved and cut into large chunks $1
  • 1 red onion, peeled and cut into large chunks $0.50
  • 1 medium winter or butternut squash, peeled, seeded and diced $1.50
  • 5 cloves garlic, peeled and smashed Pantry
  • a few sprigs of rosemary, sage, flat-leaf parsley or all three $1
  • 2 tbsp olive oil Pantry
  • salt and pepper to taste Pantry

Recipe Serves 2-4

Directions

  1. Preheat oven to 375 degrees F.
  2. Spread vegetables and herbs over a baking sheet. Drizzle with olive oil and toss, using hand to ensure all vegetables are coated.
  3. Roast for 20-25 minutes or until vegetables are cooked through. Season with salt and pepper to taste.
  4. Serve hot or cold.

Leave a Comment

Textile help (For formatting your comment)

What They're Saying

cedar chest, on Jan 25, 09:36 PM, wrote:

I think I now have something new to pair with my chicken! Thanks for sharing. This looks easy and healthy.

All Recipes, on Jan 26, 01:15 AM, wrote:

Isn’t that lovely ?

Thanks for sharing.

Ev.

Emily, on Jan 26, 06:10 PM, wrote:

I am eating this dish as I write and may I say, it is fabulous! With some herb-garlic goat cheese crumbled on top, it is just divine.

Lisa, on Jan 28, 09:51 PM, wrote:

looks very healthy and delish!

Tricia, on May 21, 02:30 PM, wrote:

Just made this dish and served it with whole wheat fettuccine and goat cheese, as you suggested. It was great!

The only thing I did differently was roasted the vegetables, covered, at 450 F for 40 minutes because when I did it at 375 F uncovered, at 20 minutes they were still too firm to eat and not browning the way they should. At 40 minutes they were nice and tender, and it brought out the distinct taste of each veg quite nicely.

Just thought I’d share! Thanks again for this recipe!