Spring is almost here so it is a good time to pretend that you are a person who has their act together by cleaning out your fridge and cupboards. Roasting is an easy way to use up veggies that are slightly past their prime. I served these up with some split yellow peas (chana dal) with curry and some steamed spinach with lemon. It was damn near outta sight.
Handful of baby carrots
2 parsnips (peeled and chopped)
1 sweet potato (peeled and chopped)
5 cloves of garlic (whole,unpeeled)
sea salt and cracked black pepper
(Use whatever you have- potatoes, mushrooms, onions etc.)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and trim to fit. Lay out your vegetables on the sheet so they are not touching. Spray generously with olive oil cooking spray or drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for about 45-60 minutes- turn them over as best as you can about midway through cooking time. When they are done, take the pan out and let cool for a few minutes until garlic is cool enough to touch. The roasted garlic will fall right out of the skin- no need to peel it- just put it through a press and mix it up with the veggies.
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