{image via Vegan Dad}
One thing I love about fall is root vegetables. Sweet potatoes, regular ol’ potatoes, carrots, parsnips, beets, I love them all. As part of our winter CSA share we get a giant box of them once a month, and last week was our first one of the season.
I found this recipe a long time ago on Vegan Dad and it’s now my go to recipe to clear out my fridge of all my root veggies. Although this recipe takes longer than my standard 30 minute allotted time frame, I love making it on weekends because it goes together in a snap and then hangs out in the oven for an hour, allowing me to do other things while I wait. It’s delicious, is a full meal (it includes tofu as a protein) and is really versatile. You can pretty much sub any vegetable you want in it. I’ve even made this with broccoli thrown in. Tempeh would probably work in place of the tofu if it’s not your thing. Last night I made this and served it over a bed of arugula, yum!
For the recipe, click here.
Brooklyn Bliss 