Super delicious, baked, sweet root vegetables is a vegan and gluten-free side dish everyone will love.
Feel free to mix and match local organic veggies with chopped up garlic, sea salt and rosemary.
Some of my favorite combinations this winter are beets, yams, carrots, rutabagas, and leeks. Jerusalem Artichokes, potatoes, butternut squash, celeriac and parsnips are also delish in this dish.
In my cooking classes, these days on zoom, I teach you how to use my recipes as a springboard for your own delicious variations.
Quinoa and marinated dried tomatoes add more yum. Variety is the spice of life. And you can swap other spices, too.
Vegetarian Cooking from the Heart ❤️