Fall and Winter is a fantastic time to take advantage of all the amazing root vegetables, full of Beta Carotene (the natural source of Vitamin A). My Spiced Root Vegetable Casserole combines fall and winter vegetables with aromatic spices to bring out the natural flavors. Even your pickiest vegetable eaters will not be able to resist this Vegan & Gluten free dish.
2 medium sweet potato or yams, peeled and chipped
3 medium carrots, peeled and chopped
3 medium parsnips, peeled and chopped
1 purple onion, peeled and chopped
3 c. diced butternut squash
4 garlic cloves, chopped fine
2 tablespoons fresh ginger
1 tbsp cinnamon
1 tsp. nutmeg
½ tsp ground cloves
¼ c. extra virgin olive oil
1 c. vegetable stock
½ tsp Himalayan salt
1 tsp ground black pepper
Before you prepare the vegetables, preheat the oven to 350 degrees.
Combine all ingredients in a large roasting pan. Cover and bake for 90 minutes. The vegetables should be super tender. Take out vegetable sand put in a large bowl. With an electric mixer, whip till smooth.
Oil an ovenproof casserole with a bit of Olive oil and place vegetable mixture.
Return to oven for approximately 15 minutes. Serve hot!
By the way, this stores easily in the fridge and the leftovers are even great cold but reheated brings out the maximum flavor.