Winter veggies roasted (Print Version)
# Ingredients:
01 -
1 butternut squash.
02 -
1 red onion.
03 -
4 to 5 whole garlic cloves with skin.
04 -
2 sweet potatoes.
05 -
3 carrots.
06 -
1 large turnip.
07 -
Salt and pepper to taste.
08 -
1 teaspoon of allspice mix.
09 -
1 tablespoon of brown sugar.
10 -
Half a teaspoon of powdered ginger (optional).
11 -
2 to 3 tablespoons of olive oil.
# Instructions:
01 -
Peel all the veggies except for the garlic. Dice the butternut squash, sweet potatoes, turnip, and carrots into chunks of roughly the same size. Slice the red onion thinly.
02 -
Line an oven dish with parchment paper. Spread out the chopped veggies and garlic cloves (leave the skin on).
03 -
In a bowl, combine the spices, salt, black pepper, and brown sugar. Sprinkle the mix over the veggies and drizzle olive oil on top.
04 -
Bake at 140°C (285°F) for half an hour. Then, increase the temperature to 150°C (300°F) and continue baking for another 30 to 60 minutes until the veggies soften.
# Notes:
01 -
Slow cooking helps the veggies caramelize and enhances their natural sweetness.
02 -
Make sure your veggie chunks are cut evenly so they all cook at the same pace.