This recipe reflects my current preferred mix, but you can change up the veggies to suit your tastes. (A word of advice: don’t leave out the sweet potatoes.) Once roasted, these veggies can be served as a side dish or a main entry, or used as an ingredient in a multitude of other dishes, from soups to pan-fries to my all-time favorite – pot pie!!
**All veggies except onions & garlic should be peeled and cut into ¾-inch cubes
Instructions
Heat the oven to 425 degrees F. Spray a 17 x 11-inch pan with the cooking spray. (I use a large glass roasting pan.)
Toss all ingredients with oil in the prepared pan and season with salt & pepper. Roast the vegetables for 30 minutes. Pour the soup stock or broth over the vegetables and stir.
Roast for 30 minutes more or until the vegetables are fork-tender.
This will serve about 12 people as a side dish - just adjust the amounts according to your needs.
Notes
Originally published on my blog Sock Monkey for Vegan Mofo 2011.