Recipe: roasted vegetables

This recipe comes from the kitchen of Teresa Birtles from Heartland Family Farms.



Photo Credit: Merrill Piston-Hatlen.

Most of the ingredients are available at the winter market.

You will need: 6 medium potatoes, 6 parsnips, 1 small winter squash (such as buttercup or butternut), 2 carrots, 1 medium sweet potato, 1 quience or a dozen crab apples cored, 3 shallots

2 T balsamic vinegar, 1 T chopped fresh sage, 1 cup extra virgin olive oil, 1 T sea salt, 1 t garlic powder, 1 t fresh ground black pepper, 1/2 nutmeg, 1/2 red chili flakes, 3 T brown sugar

Chop first 7 ingredients into equal sized cubes and combine in a large bowl. Add remaining ingredients except fresh sage and stir to coat. Pour into a deep roasting pan in a single layer. Bake at 350 degrees for 45 minutes or until golden brown and caramelized. Stir several times. Add fresh sage in last 10 minutes of cooking. Finish with extra drizzel of olive oil! Enjoy!