ROASTED ROOT VEGGIES
Line a large ( and I mean large) roasting pan with foil. Turn oven on to 350 degrees. Need also: 1 cup white wine ( I freeze leftover wine to cook with), 1/4 olive oil, salt, pepper, basil, 1/ cup balsamic vinegar, 1 cup veggie broth ( if you wish, or 1 cup water),garlic, thyme, fresh rosemary sprigs, cilantro. You can use a little of the seasonings, or a lot, depending on your preference.
Gather a number of root veggies...carrots, potatoes, squash ( also turnips, beets, etc). Whatever amount you wish. Peel away at carrots and squash. Leave potatoes with skins on.
Love this Butternut Squash (Curcurbita moschata), also known in Australia and New Zealand as Butternut Pumpkin.It is also commonly used in South Africa and is a favourite.
A good source of fibre, Vitamin C, manganese, and potassium. Excellent source of Vitamin A and E
Pile all veggies int pan and cover with the other ingredients. Turn over a few time to coat evenly.
Fresh rosemary. Can't get fresher than this. Picked fresh rosemary covered in snow. Rapturous scent.
Bake for a hour and a half approximately, till potatoes are knife tender...they take the longest to bake. Be sure to turn veggies over once in a while so they cook evenly.Amazing scent from the herbs.
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