Fall Harvest Roast

from Brianna

• 2 Tbsp extra virgin olive oil, or other cooking oil
• 1 Japanese sweet potato, chopped
• 2 Yukon gold potatoes, chopped
• 1/2 kabocha squash, chopped
• 1 onion, chopped
• 3 cloves of garlic, whole
• 2 carrots, chopped
• 1 parsnip, chopped
• 1 bulb of fennel, chopped
• 1-2 roma tomatoes, sliced
• 1 cup cannelini beans (or other beans)
• 1 jalapeño, minced (optional)

Heat oven to 450F. In a large mixing bowl, combine 1 Tbsp olive oil with sweet potato and Yukon gold potatoes. Add a pinch of salt if desired. Spread out evenly on a cookie sheet and put in oven for approximately 10 minutes, or until potatoes start to soften. Remove from oven, then combine squash, onion, garlic, carrots, fennel, and parsnip in a mixing bowl, combine with 1 Tbsp olive oil. Add to the potato mixture, being sure to mix well with a metal spatula. Lower heat of oven to 350F and place cookie sheet back in oven for another 15 minutes. Remove from oven, add in tomatoes, beans, and pepper, if using. Add back to oven for another 10 minutes, or until tomatoes start to soften. Remove from oven. Add back to mixing bowl and mix well to combine. Add salt if desired.

-- JillW - 23 Oct 2011