Simple Sunday Roasted Veggie Medley with Herbs
Ingredients
- 1 delicata squash (whole, with seeds and skin)
- 1 sweet potato
- 3 purple carrots
- 1 red onion
- 1 aubergine
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- 2 teaspoons unrefined sea salt
- 1 teaspoon black pepper
Preparation
Chop the delicata squash, sweet potato, purple carrots, red onion, aubergine, and garlic cloves.
Add 2 tablespoons of olive oil and toss everything together.
Preheat the oven to 200°C and bake for 15 minutes.
Lower the oven temperature to 150°C.
Add 2 teaspoons of dried rosemary, 2 teaspoons of unrefined sea salt, and 1 teaspoon of black pepper.
Bake for another 15 minutes.
Increase the oven temperature back to 200°C.
Toss the vegetables and bake for an additional 15 minutes.
Check if the seeds are tender; if not, bake longer as needed.
Serve the roast as is.
Note: Roasting vegetables with their skin on provides extra texture and enhances sweetness as natural sugars caramelize.
