Roasted vegetables are my Autumn jam! Soft, caramelized and full of flavour. Honestly, what could be better this time of year?
You can make a simple dish or add lots of accoutrements. Either way, you have a pretty easy meal on your hands when roasted veggies are involved.
We added a cheezy basil sauce, which creates a nice savoury contrast to the sweet vegetables. Tofu and wheat berries add a nice dose of protein. You could also serve this with whole grain rice.
1 butternut squash, peeled, seeded and diced
3 beets, peeled and diced
2 medium sweet potatoes, peeled and diced
5 tbsp olive oil
1 tsp salt
freshly cracked pepper
Preheat oven to 425 degrees F.
Place all the veggies in a large bowl. Drizzle olive oil and sprinkle salt and pepper over veggies. Mix about until everything is evenly coated.
Spread the veggies out in a single layer on a cookie sheet, you may need two. Roast in the oven for 30 minutes, remove from the oven around 15 mins and give everything a stir.
When the 30 mins are up make sure everything is soften and golden if it is remove from the oven for good.
Basil Cheeze Sauce
adapted from Oh She Glows
1 cup cashews, soaked in water for 30 minutes, reserve the water
2 garlic cloves, peeled and roughly chopped
¼ cup lemon juice
1 tbsp Dijon mustard
¼ cup water, use the water from soaking the cashews and you will get bonus points
1 ½ cups lightly packed basil leaves
½ cup nutritional yeast
1 tsp salt or Herbamere
freshly ground black pepper
Drain cashews and reserve the water. Put everything in a food processor, Vitamix, Ninja, Magic Bullet, etc. and blend until smooth. You may need to scrape down the edges every once in a while. Add more water, if necessary, to get the right consistency.