1 acorn or butternut squash, peeled and cut into ½ inch dice
2 carrots, cut into ½ inch dice
1 parsnip or turnip, peeled and cut into ½ inch dice
1-2 cups brussels sprouts, halved
1 large onion, peeled and cut into large chunks (about 2-3 inch pieces)
6 cloves of garlic, peeled
4 Tbsp of olive oil
Salt and pepper
1 Tbsp of chopped fresh rosemary or thyme or better yet both.
Pre-heat the oven to 375°F.
Place the squash, carrots, parsnips, brussels sprouts, onions and garlic on a baking sheet; coat with salt, pepper and 2 Tbsp of the olive oil. Roast for 30 minutes; remove the garlic cloves from the baking sheet, and leave the squash and veggie mix in the oven. Mash the garlic into the remaining olive oil and add the rosemary/thyme, mix well. Pour mixture over the veggies and toss. Continue roasting for 15 minutes. Season with salt and pepper to taste. Serve hot.
Total prep and cooking time: 60 minutes
More delicious recipes like this one can be found in Dr. Rittling's Cook Book: Deliciously Vegan and Now Gluten Free