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Roasted Winter Roots Good Enough for Sunday Dinner

Roasted Winter Roots Good Enough for Sunday Dinner

When my Oma asks me to prepare veggies for Sunday Dinner, I can't disappoint. And with winter in full swing, I know that it better be hearty, and it better warm. Thankfully, I think I won the crowd with these roasted winter roots! Quick to prepare and easy to customize, this recipe is perfect for any potluck dinner side-dish or vegan main-dish. 

Preparation time: 10 minutes

Total time: 55 minutes

Ingredients:

  • 5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
  • 5 pounds sweet potatoes, peeled and cut into 2x1/2 inch pieces
  • 2 heads broccoli, cut into one inch florets 
  • 5 pounds butternut squash, peeled and cut into 2x1/2 inch pieces
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black paper

First things first: what's in season? During east coast winter, bag some brussel sprouts, sweet potatoes, parsnips, leeks, carrots and squash. 

Preheat the oven to 475 degrees Fahrenheit. 

To prepare, wash and peel vegetables.

Cut parsnips, sweet potatoes, and butternut squash into similar 2 x 1/2 inch pieces; and cut broccoli into florets.

*Insider tip: grab a relative. Many hands make light work. Thanks for helping me Molly!

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evening on a large roasting pan. 

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Added benefit? The kitchen will smell amazing. 

And of course...no Sunday dinner is complete without Oma's famous apple pie, coffee and coconut ice cream. Seriously tough competition for roasted vegetables!

Another Sunday, another plant-based win.

I'm thankful for my family's willingness to try new things and add more veggies and less meat during our meals together. I kid you not - Oma is now a vegan chia pudding wizard.  Both of my grandparents have reduced their dairy consumption. It all started with small tips, discussions, asking and answering. 

For those of you who are nervous about talking with your parents or grandparents about plant-based eating and sustainability, I recommend just bringing a dish. Have a tasting! Show, don't tell.

From my family to yours, I hope you are enjoying a happy new year, warm winter, and a scrumptious plant-based dinner. xoxo. 

Christmastime with Oma and my younger sisters, Molly and Marin (left to right). 

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