Roasting vegetables warms the house on a cold day and is a perfect side dish served hot out of the oven. Slow roasting brings out the natural sweetness of root vegetables. Today I used sweet potatoes, parsnips, potatoes, beets, tempeh and garlic. I wanted to play with different spices. A pinch of saffron, some thyme, and some dried porcini mushrooms, along with their delicious soaking water makes a fantastic, vegan and gluten-free main or side dish.
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