Roasted Veggie Mélange

These delicious roasted veggies are highly versatile, so you may want to create a weekly batch to use in soups, salads, as an elegant side dish, or a main course with the addition of beans, tofu, hemp seeds, lentils, nuts or seeds. Before serving, drizzle with this lush New Age Caesar Dressing or this luscious Creamy Orange Tahini Sauce.

• 1 yam or sweet potato, cut into bite-sized chunks
• 1 zucchini, cut into bite-sized chunks
• 1 sweet red onion, cut into bite-sized chunks
• 1 hard fennel, trimmed and cut into bite-sized chunks
• 1 large beet, cut into bite-sized chunks
• 1 large carrot, cut into bite-sized chunks
• 1/2 cup whole, peeled garlic cloves
• 2 tablespoons extra virgin olive oil
• 1 teaspoon freshly ground Pink Himalayan salt
• 1 teaspoon freshly ground black pepper, or to taste

Directions:

Preheat your oven to 375 F and line a baking sheet with parchment paper. Place the prepared veggies in a bowl, toss with salt, pepper, and olive oil, then transfer them to the baking sheet. Allow them to roast for approximately 20 minutes, stirring once for even cooking and to ensure the garlic doesn’t burn, or longer to be sure they are golden brown and nicely caramelized. Remove from heat and cool.