Vegetable Roast

After a wild weekend of booze and fried food my body always craves vegetables to get back on track.  Pair this dish with couscous or barley and grilled chicken breast for a well balanced meal. 

1 Large Celery Root, peeled sliced into 1” cubes
3 Large Carrots, peeled and sliced into 1/2” rounds
3 Large Beets, peeled and cut into half moons
1 Large Butternut Squash, peeled and cut
15 Brussel Sprouts, sliced in half
1 Large Sweet Onion, thickly sliced 

2-3 tbs of Saffron oil, enough to coat the vegetables
½ cup chicken broth
1 tbs Dill
1 tbs Thyme
1 ½ tbs Rosemary
Salt & Pepper 

Roast 1 hr to 1 hr 30 min on either a deep cookie sheet or in a roasting pan @ 400 degrees. If you like your roasted vegetables crispy, low broil for an extra 10 minutes and toss half way through or skip the chicken broth and toss every 15 minutes of the cooking time.  A few suggested variations are to add sweet potatoes or after cooking toss with sunflower seeds.  This recipe is super easy, takes 15 minutes to prepare and you let the oven do the rest. Enjoy and soak up the goodness.