Roasted Garden Vegetables

11 10 2012

Continuing the garden clean-out, my mom and I made these roasted veggies. They were very tasty!  In the ingredients I’ll list what we used but feel free to use whatever you have around.  The idea is to chop garden vegetables and then coat with an oil/vinegar/sweetener/spice mix using whatever your favorite spices are.


1 kabocha squash

6 garden potatoes (med/small)

3 medium candy strip beats

1 red onion

1 head garlic

1/2 cup fresh basil

1/2 cup fresh parsley

6 T coconut oil

2 T canola oil

2 T balsamic vinegar

2 tsp agave nectar

2 tsp tamarin juice concentrate (or tamarin sauce)

2 tsp garlic salt

1 tsp dill

1 tsp pepper

Chop all vegetables to large bite size pieces and place in casserole dish or cast iron bowl.  Preheat the oven to 350.  Mix oil, vinegar, and spices in a bowl and pour over vegetables stirring to ensure all the vegetables are coated.  Cook in oven for 40-60 minutes, stirring every 20 minutes.  When all the vegetables pierce easily with a fork remove from oven and serve with greens and a simple oil and mustard dressing (see above).




3 responses

11 10 2012


11 10 2012

What pretty pictures of squash and potatoes!! 🙂

16 10 2012
Anne Griffin (@GriffinDryGoods)

This looks so good. I am envious of your beets. You inspired me (as usual) so here’s my take on it.

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