When it comes to meal prepping for the week ahead I tend to gravitate towards simple, tasty recipes that I can easily make large batches of. This Simple Roasted Root Vegetables with Sage and Sunchoke is no exception to that. With just minutes of prep and a few ingredients you’ll have a healthy side that works with any meal. Plus, one of my favorite things about this ‘recipe’ is that it is barely a recipe at all! You can chuck in whichever root veggies you have available and you’re good to go!
This batch I added a bunch of sunchokes (also called Jerusalem artichokes) that I received from my favorite Denver CSA farm, Sprout City Farms, for a fresh, earthy crunch that reminds me of water chestnuts with a ton more flavor! So gather your favorite roasting vegetables, a jar of herbs, and pre-heat the oven!
Simple Roasted Root Vegetables Ingredients
You can use however much you’d like of each ingredient based on taste- I popped in what I used below.
2 Sweet Potatoes
2 Purple Sweet Potatoes
4 Large Sunchokes
1/2 Cup Walnuts
3 Shallots, Roughly Chopped
2 Cloves of Garlic
1 Tablespoon of Sage
Salt and Pepper to Taste
Simple Roasted Root Vegetables Instructions
1. Preheat your oven to 400 degrees.
2. Prep your vegetables. Peel the sweet potatoes and sunchokes and cut into roughly uniform chunks, roughly chop walnuts and shallots, and mince your garlic. (To make this easier I use a garlic press– one of my favorite kitchen tools!) Lastly, if you’re using freshly dried sage like I am, use a mortar and pestle (mine is olive wood) or just your hands to break it into a powder. Pop all of your scraps into your compost pile!
3. Add potatoes, sunchokes, walnuts, garlic, and shallots into a large bowl.
4. Drizzle with olive oil and stir until coated. Add in sage, salt and pepper to taste.
5. Line a baking sheet (or two depending on how many potatoes you used!) with parchment paper or a non stick sheet- my mom gifted me a few Silpat Baking Mats and I LOVE them.
6. Pour vegetables on the sheet in a single layer and pop into your preheated oven.
7. Bake at 400 degrees for about 45 minutes or until a fork easily pierces your vegetables.
This recipe made just over two quart mason jars of veggies for me, that I keep in the fridge to portion out for meals during the week! What is your favorite way to incorporate local produce into your meals? Let me know in the comments below! I can’t wait for CSA season to get back into full swing!
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