Vegetables rock. They never get boring, truly there must be millions of variations to get your veg in. While I’m starting to feel the itch for fresh spring veg, I’m also still ever so enamoured with hardy winter varieties. These roasted root veggies have all the flavour of stuffing without the bread. Perfect with roast chicken or turkey, you could even mix them up and throw them in the roasting pan with your bird.
There’s a little sage bush right outside my house, its starting to spring back to life and I’m enjoying the bounty of fresh sage. Crispy friend sage is sinfully delicious, but it also adds a certain aromatic lingering presence to all things hearty and roasted.
I hope you all had a great weekend, mine was jam packed with birthday cake and love as my little baby Mav turned 1. Such a big day, hard to believe it was just one year ago he came into our lives and made life so much more joyous. Being a mom has been such a trip. Did you fall into the parent role naturally? Or does it take time for everyone? It took awhile before I even thought of myself as a mother, there’s so much to learn and I’m sure it’s endless. Now I’m starting embrace this fairly new role, I am now the one who makes birthday cakes (delicious paleo ones) and kisses sore knees. About that cake, I really wanted to share it with you. Admittedly I am a terrible party planner but I ace the catering side of things. Perhaps I’ll make the cake again just so that we can photograph it and share the recipe, it was sooooooo perfect!
All cake aside, we’re talking root veg. This Roasted Balsamic Sage Root Vegetable Stuffing is about to become your new best friend.
- 1 winter squash, I used carnival but delicata or butternut would work, cut into ½ inch cubes
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- 2 Tbs melted fat (bacon, lard or tallow) or coconut oil
- 1 Tbs balsamic vinegar
- 1 Tbs fresh sage,finely chopped
- 1 tsp sea salt
- 2 garlic cloves, minced
- green onions for garnish
- Preheat oven to 400F
- In a large bowl combine oil, vinegar,sage, salt and garlic
- Add all vegetables and mix well until coated.
- Line a baking sheet with parchment and spread the vegetables out evenly.
- Roast for 40 minutes until golden brown.
- Top with fresh green onions for garnish and enjoy!
I spy with my little eye, a hand that loves his momma’s vegetables!