Terra Americana

Soo easy is this dish; double checking the directions is never necessary.  It is great as a  topping for rice and pasta for a meat free meal.  Make it a side dish for pork, pot roast or poultry.  Or use it to make a colorful white pizza.  Your choice of  vegetables (fresh or past their prime) and seasonings make it your own unique blend!

• 1 lb squash or sweet potatoes, peeled & cut in thin chunks
  
• 1/2 lb root veggies like daikon radish, parsnips or turnips, peeled & cut in 3/4 inch cubes
• 1 lb onions, chopped
• 1/3 cup Vinaigrette or Cider Jus
• 1 bunch or bag greens, torn (spinach, kale, collard greens, etc.)
  
• Salt and Pepper, to taste

Heat oven to 450 degrees F. Heat a large roasting pan in the oven for 15 minutes. Top with Parchment paper.  Drizzle 1 tbsp Vinaigrette into the pan. Put in all the veggies with 1 tbsp Vinaigrette and toss to mix.  Drizzle remaining Vinaigrette over the veggies. Season with salt and pepper. Cover tightly with foil and roast for 30 minutes. Remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.

If you like to roast:

• Slow roasted brisket

• Roasted Pumpkin and Quinoa Salad

• Roasted Salmon and Lentils

• Boulevard Raspail Corn on the Cob, so easy

Photo Credit:  Julie Cecchini