Monday, December 10, 2007

Cinnamon-y Roasted Veggies

Here's a recipe from Amanda R.

She says, "I have a recipe I got out of my Vegan Recipe book that James and I absolutely love, so I wanted to share. It sounds a little weird, but it is totally scrumptious!"

Give it a whirl -- credits for the recipe appear below

Cinnamon Roasted Veggies

1 small butternut squash- bite size cubes
1 sweet potato - bite size cubes
1 small red bell pepper or half of a bigger one - bite size pieces
2-3 shallots chopped (Purple Onion works if you can't find Shallots)
Olive Oil
2 tsp cumin
1 tsp Cinnamon
1 tsp salt
1 tsp coriander

Chop up Veggies and spread in a 9 X 13 baking dish. Drizzle Olive oil over veggies and stir to coat. Add Spices and stir again to make sure the veggies are evenly coated. Bake for about 45 min. at 375 degrees or until veggies can be pierced with fork.

Recipe credits:
"La Dolce Vegan! Vegan Livin' Made Easy" by Sarah Kramer


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