This simple roasted vegetable recipe was created by Essence Sage Oyos of Golden Eagle Farm and features an abundance of garden vegetables that are slow roasted and simply seasoned to highlight their natural flavors and varying textures.
Makes 8 servings
INGREDIENTS
- 1 white sweet potato
- 1 yam
- 4 carrots
- 2 bell peppers
- 1 zucchini
- 2 cups brussels sprouts
- 2 cups broccoli
- 2 large tomatoes
- 1 cup artichoke hearts
- ¼ cup olive oil
- 1 generous pinch salt and pepper
Preheat oven to 375 degrees Fahrenheit. Then prepare vegetables by washing and cutting into 1-inch, similarly sized pieces.
Add all cut vegetables except tomatoes and artichoke hearts to a roasting pan and drizzle with olive oil, using your hands or a spatula to toss the vegetables until they are coated in oil. Sprinkle the vegetables with salt and pepper.
Slow roast vegetables in the oven for about 90 minutes (about 1 and a half hours). After cooking halfway, add the artichoke hearts and tomatoes to the pan to roast without overcooking. Stir the vegetables every 20 minutes to roast evenly on all sides.