Roasted Root Vegetables

Serves 6

Ingredients

  • 1 pound carrots
  • 1 pound sweet potatoes
  • 1 pound parsnips
  • 1 pound beets
  • 2 red onions
  • 1/4 cup olive oil
  • salt & pepper to taste
  • 6 garlic cloves, thinly sliced
  • 3 tablespoons fresh rosemary or thyme, chopped
  • optional serving addition: 2 tablespoons balsamic vinegar and extra virgin olive oil

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line two baking sheets with foil and spray with olive oil spray.
  3. Peel and chop carrots, sweet potatoes, parsnips, beets, and red onions into 2-inch pieces. Place them into a large bowl.
  4. Drizzle with the olive oil, and season well with salt and pepper.
  5. Toss to coat all the vegetables with the oil, then spread the vegetables on the two prepared baking sheets.
  6. Roast the vegetables for about 40 to 45 minutes, adding the garlic and chopped rosemary halfway, until the vegetables are tender and beginning to brown.
  7. Remove from the oven and allow to cool to room temperature.
  8. Place in a bowl or on a platter and drizzle with the vinegar and extra virgin olive oil if using.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Garden Roasted Tomato Sauce

Makes 2 Pint Jars

Ingredients

  • 12 tomatoes, washed and quartered
  • 9 cloves garlic, whole
  • 1/2 cup extra virgin olive oil
  • 3 teaspoon Italian seasoning
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 375 degrees F. Prepare an extra large baking tray with nonstick cooking spray (use two smaller trays if necessary).
  2. Toss tomatoes with olive oil, garlic, Italian seasoning, salt and pepper in a large mixing bowl.
  3. Spread the tomato mixture evenly over the prepared baking tray.
  4. Bake for 1 hour, checking towards the end to avoid burning.
  5. Take out of oven and mash, blend, or puree to your preference.
  6. Use immediately or jar and refrigerate.

Thanks to the original recipe found here.

Sausage Stuffed Shells in Roasted Butternut Squash

Makes 3-4 Servings

Ingredients

  • 1 butternut squash, peeled and cubed
  • 1 onion, sliced
  • 3/4 cup milk
  • 3/4 cup vegetable broth
  • 1 pound sausage
  • 2 cups spinach
  • 3 cloves garlic
  • 1 pound jumbo shells, cooked al dente
  • 15 ounces ricotta
  • 1 egg
  • 1/4 cup parmesan, shredded
  • Additional parmesan, shredded
  • Olive oil
  • Salt & pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Arrange onion and butternut squash in an even layer on a lined baking sheet.
  3. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.
  4. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat. 
  5. Place roasted butternut squash and onion in a food processor or large bowl. Puree with processor or immersion blender.
  6. Stir in milk and vegetable broth.
  7. Pour butternut squash sauce into base of a 9×13 baking dish.
  8. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
  9. Fill cooked pasta shells with 3-4 tablespoons of filling.
  10. Arrange shells in butternut squash sauce in the 9×13 baking dish.
  11. Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered.
  12. Option to serve with additional parmesan.

Thanks to the original recipe found here.