Roasted vegetable medley

I love beets, squash, and sweet potatoes partly because of their colour, but also because at Karma I get to meet the farmers who grow them. This roasted vegetable dish is easy to make, and actually doesn’t need proper measuring—well, unless you’re the measuring type. Beets make your bowels happy as they are fibre-rich, and are also full of vitamins A and C, calcium, and iron.

6 sweet potatoes
1 bunch chives or green onions, chopped
1 c. maple syrup
5 beets, pre-steamed
1 butternut squash
5 cloves garlic, chopped or crushed
3 red onions
3/4 c. olive oil
1 tbsp. garlic powder
2 red peppers
2 green peppers
1 tbsp. black pepper
2 tbsp. salt
1 handful tarragon
1 handful parsley

Preheat oven to 375° F. Peel and boil the sweet potatoes until soft. Mash and mix them with the maple syrup, chives, and 1 tbsp. each of salt and pepper. Spread them evenly in the bottom of a roasting pan. Scrub and chop up the beets and steam until about halfway cooked. Peel and slice the butternut squash into thin pieces. Chop the garlic and red onions. In a bowl, toss the beets, squash, garlic and onions with the olive oil, the rest of the salt, and the garlic powder. Throw the whole lot on top of the sweet potatoes and roast for 40 minutes. When you take out the pan, the veggies should be browning on top and the squash should be fully cooked. Throw in the peppers, tarragon, and parsley. Roast on broil for about 10 minutes or until the peppers are slightly brown. Enjoy!

Submitted by Sophie Muller
First published in The Chronicle (Jan/Feb 2010)