Roasted Winter Vegetables

In honor of Thanksgiving week, I will share with you one of my favorite Thanksgiving recipes - Roasted Winter Vegetables (thanks, Mom!)

Finding vegan and gluten free holiday foods are difficult to find, and this is a delicious side dish, or even main course, and it's so easy to make. 

Buy as many different kinds of hard winter squash as you can, such as butternut, acorn, pumpkin and kabocha squash. Also get Yukon Gold potatoes and sweet potatoes, and turnip root.   

*NOTE: Buy everything cut up except Yukon gold potatoes and turnip roots as it is very hard to cut the others.  If all you can find is butternut squash, and the two kinds of potatoes, that is fine.  Make sure that everything is cut about the same size so that they will cook evenly.  

1 teaspoon cardamom

2 cloves garlic, crushed  (you can use the crushed kind from the jar)

¼ c olive oil

¼ cup lemon juice

2 Tablespoons agave

Salt and pepper

Mix the ingredients above in a small bowl.

Put the cut up veggies in a large bowl or in a very large ziplock or two. Put enough of the liquid mixture in them to coat each piece of veggie.  Stir or shake really well so that the liquid is spread around evenly.

Use a large baking sheet or shallow pan, and spray with cooking spray. This is important because even with the olive oil in the liquid, I found that the veggies can still stick and that is annoying!  Pour the veggies onto the pan, and make sure they are in one layer.  The veggies can be very very close together, but they can’t be on top of each other.

Bake in preheated oven at 400 degrees until done, usually about 20-25 minutes.  

Taste one of each kind of veggie/potato at about 15 minutes just to be sure you don’t overcook.

It is delicious reheated and lasts for days!

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