An eye-catching and delicious assortment of roasted fall fruit and vegetables. Add a protein to make it a complete meal.
Ingredients
1 medium potato(es)
Sweet potato
(1, cut into 1" cubes (approx 1 lb))
454 gm
Tri Colour Potato Medley
(1 purple potato, cut into 1" cubes (approx 1 lb))
1 small squash
Butternut squash
(cut into 1" cubes (approx 2 lb))
3 medium pepper(s)
Red bell pepper
(diced (approx 1.5 lb))
1 large
Red onion
(cut into 1" cubes (approx .75 lb))
454 gm
Beets, raw
(diced)
454 gm
Apple, red delicious
(diced)
1 piece, 1-inch
Ginger root
(grated)
1 tsp
Sage, fresh
(or sub dried)
1 bulb
Garlic
(diced)
1 bunch
Parsley, fresh
(or sub dried)
1/2 tsp
Salt and pepper
(each; or to taste)
1 can (15oz)
Chickpeas, canned, drained
(or add other protein choice (quinoa, rice, barley))
2 tbsp
Pine nuts, dried
(optional, or add other nuts or seeds)
1/4 cup
Vegetable stock/broth, low sodium
Instructions
Prepare vegetables as indicated. Combine peppers and onions in one bowl and butternut squash, purple potato, sweet potato, beets, and apples in another.
Preheat oven to 400 degrees.
Mix ginger, sage, olive oil, garlic, and parsley together in a small bowl. Divide the seasoning mix between the two bowls of vegetables, coating them evenly.
Line baking trays with parchment paper or aluminum foil. Roast the ingredients from bowl one (peppers and onions) on the first tray and the ingredients from bowl two (everything else) on the other. This should take 30-40 minutes.
Meanwhile, warm a pan to medium heat and gently toast pine nuts for 1-2 minutes, being careful not to burn.
Add beans and broth at medium heat until simmering. Remove from heat.
When the vegetables are finished roasting, combine them all into one bowl using a wooden spatula. Add the beans and pine nuts and stir to combine. Serve.
