*food

BY ORGANIC.ORG

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All Winter, All Veggies

A hearty all-purpose dish for the Holidays and beyond

LOOKING for a versatile, please-everyone side dish? Keep this in mind
all winter—especially when serving a large hungry group. Most of the
vegetables are widely available through local sources; omit the peppers if
they’re difficult to come by.

Balsamic Roasted Vegetables

1 large butternut squash, peeled and cut into 1-inch dice 1 large onion cut into thick rings 10 whole cloves of garlic 2 carrots, peeled and cut into 1/2-inch pieces 2 parsnips, peeled and cut into 1/2-inch pieces 2 red peppers, sliced into thick rings

4 Tbs. melted butter
6 Tbs. olive oil
5 Tbs. balsamic vinegar
3– 4 Tbs. finely chopped fresh rosemary
Freshly ground pepper, to taste
2 Tbs. organic sugar
2– 3 tsp. sea salt or kosher salt
1 28-oz. can of cooked chickpeas, drained and
rinsed

Preheat oven to 375°F.

Toss together all ingredients other than the chickpeas in a large bowl and pour mixture into a large roasting pan or casserole dish. Roast for about 30 minutes. Remove from oven, stir in the chickpeas, and adjust seasoning to taste. Roast until everything is tender, about 20 minutes more. Serves 8–10.

For more recipes and information on earth-friendly living, see www.organic.org.