Roasted Root Vegetables

Certified gluten-free food
Vegan food

Baby root vegetables, about 1-1½ cups per person:
baby carrots, small turnips, baby beets, shallots, and small potatoes are all good; you may cut larger vegetables into small pieces too, such as parsnips, rutabaga, sweet potatoes, celeriac, Jerusalem artichoke, and onions
Olive oil
Spike (a flavored salt)

Wash and trim off all the non-edible parts (tops and tails). Place in a bowl and drizzle with olive oil. Lightly coat every piece. Sprinkle Spike on the vegetables and mix it in.

Spread out on cookie sheets and roast at 350 degrees for half an hour. You don’t need to turn the vegetables. Excellent with a sauce made of mustard and yogurt.

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