Roasted mixed root veggies

2 large organic beet roots (fresh)
2 organic parsnips
3 organic table carrots
1 whole head of garlic (optional)
1 red or white onion (optional)
1 hand full of organic baby russet potatoes, or 1 yellow yam
1 hand full of organic brussel sprouts (if your a fan)
1 sprig of dill, rosemary, mint ( use a combination of all, or just your fave)
toasted sesame oil
salt and pepper


1) Pre heat oven at 375- 400. Chop up all veggies in to large chunks, (on a angle if you want to be fancy-schmancy). Cut off top of garlic head, and put in to baking dish or pan of your choice.

(*Make sure your dish is a decent size- big enough for your veggies to roast in a single layer. You dont want them crowded, or they will become soggy.)

2) Drizzle with Organic toasted sesame oil

3) Pull herbs off of their twigs and tear with fingers, or use a pairing knife. Sprinkle the herbs, salt and pepper over the veggies, and combine with hands.

4) Roast for about 25-30 minutes, or until the veggies are golden toned, and soft when punctured with a fork.

Notes:
~ These pair well with long grain coconut rice, steak, pork chops and meat balls.

~ You can also roast multi-colored Peppers in this manner, and use them in Baguette sandwiches with Roast beef, a strong mustard and sprouts.

Enjoy