Very Veggie features a weekly recipe that showcases the best in vegetarian, sometimes vegan, dishes, with helpful cooking and ingredient tips and tricks.
It is important to change up your veggies each season to keep things interesting and nourishing. In the fall and winter, for example, we love sweet potatoes and squash, while, in the summer, we reach for squash, zucchini and asparagus.
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Ingredients: 4 red beets, cut in quarters or small wedges 4 carrots, sliced 1 butternut squash 2 turnips or parsnips 2 yams2 tbsp maple syrup 2+1/2 tbsp orange juice 2 cloves garlic 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp paprika 3 tbsp olive oil 2 tbsp tamari Directions: Preheat oven to 350°F (175°C) |
If you keep your seasonal veg colourful, you can never go wrong.
