Sunday, November 19, 2017

Roasted Winter Root Vegetables with Tofu

November 30, 2009 by  
Filed under Recipes

1 Butternut Squash

4 medium to large Beets

1 medium Onion

5 carrots

4 Portabella Mushrooms

1 cups of Green Beans

6 Fingerling Potatoes

Tofu (optional)

Teaspoon of Tamari

Several sprigs of fresh Rosemary and Sage

Olive Oil

Preheat Oven to 400

Peel and cut Butternut squash into chunks. Peel and chop all other vegetable except Green Beans, leave them whole. I like to cut everything in big chunks. Sprinkle olive oil on everthing and toss with herbs. Cook for 1 hour in the oven and serve with Brown Rice. Mmmm this is so delicious! Great for those cool nights.

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