ROASTED ROOT VEGETABLES WITH ROSEMARY

My daughter brought me a bag of the cutest vegetables from the local Co-op. After roasting, I served them along side a vegan Alfredo pasta but truly they were good enough to stand on their own as a meal.

People often worry about starchy foods making them fat. If you look at the calorie density chart at the end of the picture section, you will see that most plant-based foods, including starchy foods, are low in calories.

Here is a 4 minute talk by Dr. John McDougall discussing this fear.

What I did:

-As you can see by my picture, my vegetables were small. To fill a large baking sheet, I used 4 tiny Japanese sweet potatoes, 1 small butternut squash, 3 small turnips, 2 small parsnips and 6 cloves of garlic from my gift bag. I also used 1 medium carrot, 1/2 of a large onion, and 1 drained can of garbanzo beans (saved 2 TBSP of the drained liquid). I chopped the vegetables into small bite-sized pieces leaving the skin on the potatoes but peeling the others and placed everything into a large bowl. Feel free to use whichever vegetables you prefer.

-In a small bowl I mixed the following:

2 TBSP balsamic vinegar

1 TBSP maple syrup

1 TBSP chopped dried rosemary (I put the dried rosemary into my blender and pulsed briefly)

2 TBSP aquafaba which is the liquid from the garbanzo bean can

1/4 tsp salt

pepper to taste

-Added the seasoning mixture to the vegetables and beans and tossed well.

-Poured the vegetables/beans onto a baking sheet lined with parchment paper.

-Baked 425 degrees on the center rack for a total of about 45 minutes, stirring several times throughout the cooking process.