SERVES 4 TO 6
These vegetables are incredibly easy to prepare but they taste anything but ordinary. Feel free to customize this recipe using fresh herbs from your garden or by adding your favorite dried herbs and spices.
2 CUPS CHOPPED SWEET POTATO
2 CUPS CHOPPED BROCCOLI FLORETS
2 CUPS CHOPPED CAULIFLOWER
1 LARGE YELLOW ONION, QUARTERED
1 CUP BUTTON MUSHROOMS
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
SALT TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE
¼ CUP VEGETABLE BROTH
2 TABLESPOONS DRIED ROSEMARY
1 TEASPOON DRIED OREGANO
1. Preheat oven to 400°F.
2. In a large bowl, combine the sweet potato, broccoli, cauliflower, onion, and mushrooms.
3. Toss with the olive oil and season with salt and pepper.
4. Transfer the vegetables to a glass baking dish.
5. In a small bowl, whisk together the remaining ingredients and pour over the vegetables.
6. Roast for 35 to 45 minutes, turning the vegetables halfway through.