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I would have to say that one of the staple foods on rotation in my kitchen is roasted veggies. I make them in bulk every week.

I love the way the natural sugars in the veggies come to the surface.

The sweet potatoes taste more like a dessert or pie and they are such good carbohydrates. I keep any leftovers to add with protein to a brown rice or quinoa bowl the next day for lunch.

And they are great warm as a side or even at room temperature. The trick is to not overcrowd them when you cook them.

I hope you enjoy them as much as we do

xxx Chef MM

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Roasted Root Vegetables

  • Author: Melissa Mayo

Ingredients

Scale
  • 46 Red potatoes – skin on cut into chunks
  • 1 fennel bulb- core removed and cut into chunks
  • 3 orange sweet potatoes – skin on cut into chunks
  • 2 white sweet potatoes – skin on cut into chunks
  • 2 medium red onions – cut into slivers
  • 6 carrots- cut into chunks
  • Olive oil
  • 1 ½ TBS whole-grain Dijon mustard
  • 2 TBS Herb de Provence
  • 34 stalks of fresh rosemary chopped
  • 1 TBS brown sugar (optional but yummy)
  • Coarse salt and black pepper

Instructions

Preheat the oven to 400F/ 200 C

Place all the vegetables in an extra-large bowl. Generously drizzle with oil. Add mustard, Herb de Provence, rosemary, and sugar. Season well with salt & pepper. Massage all the veggies with your hands to coat.

Place the veggies onto 2 or 3 (****) foiled lined baking sheets.

Roast on the middle and top rack of the oven for about 1 to 1 1/2 hours shaking the pan every 30 minutes. Roast until veggies are nicely browned.

Serves 8-10

Notes

*****Never overcrowd the veggies. They must only be one layer think otherwise they will stew & not brown and caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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