Description
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Ingredients
- 2 tablespoons olive oil, divided
- 1 large yam, peeled and cut into 1 inch pieces
- 1 large parsnip, peeled and cut into 1 inch pieces
- 1 cup baby carrots
- 1 zucchini, cut into 1 inch slices
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- ½ cup roasted red peppers, cut into 1-inch pieces
- 2 cloves garlic, minced
- ¼ cup chopped fresh basil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each.
- Place yam
- parsnip
- and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes
- then add zucchini and asparagus
- and drizzle with remaining 1 tablespoon olive oil. Continue baking until all the vegetables are tender
- about 30 minutes more. Once tender
- remove from the oven
- and allow to cool for 30 minutes on the baking sheet.
- Toss roasted peppers together with basil
- garlic
- salt
- and pepper in a large bowl until combined. Add the roasted vegetables
- and toss to mix. Serve at room temperature or cold.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 55 mins
Servings: 6