Roasted Vegetables

Roasted vegetables is one of my favorite side dishes in the fall and winter months. It's easy and absolutely delicious (though it does take a bit of time). This is my absolute favorite way to eat yams. There is something amazing that happens to them when they are smothered in the flavorful sauce and roasted for an hour. Sometimes I think of getting rid of all the other vegetables and just making a pan full of yams. But then I think of the delectable bites of potato and carrot and I remember that I actually do like all the vegetables on the pan - the yams may just disappear faster than the rest.

This recipe is very adaptable. You could do whatever combination of vegetables you'd like - cauliflower, broccoli, beets, brussel sprouts, butternut squash, etc. You need about 5 pounds of vegetables for the sauce, but other than that feel free to get creative! (But I do highly recommend the yams. Can you tell I love them?)

Serves: 6 people

INGREDIENTS
1 yam, diced
2 potatoes, diced
2 carrots, chopped
1/2 onion, chopped
1 fennel bulb, chopped
6 tablespoons butter, melted
1 1/2 tablespoons red wine vinegar
1 tablespoon brown mustard
1 clove garlic, minced
1 teaspoon salt
Black pepper to taste

DIRECTIONS
1. Preheat oven to 400 degrees.
2. Chop all the vegetables and put into a large bowl.
3. In a small bowl, melt butter and mix in vinegar, mustard, garlic and salt. Pour over the vegetables. Stir to combine.
4. Spread the vegetables on two baking sheets, leaving space between the vegetables. Bake for 45-60 minutes. Stir vegetables every 20 minutes or so. The vegetables are done when they are soft and browned slightly (or more than slightly - I like mine on the darker side).



Recipe inspired by roasted vegetables my uncle brought to family dinners growing up.