Roasted Root Salad

 

     If you want to celebrate all things grown in the earth without getting dirt under your fingernails, then this is one to try.  All the flavors, all the colors, all the nutrition just waiting for your belly.  Add or subtract as desired, if you love one more than another then feel free to go heavy with that ingredient.  This entree has no rules, just let your cravings guide your way!  :)

Ingredients~

Butternut Squash, trimmed and diced

Bunch of Radishes, trimmed and halved or quartered

Brussels Sprouts, trimmed and halved

Baby Potatoes, trimmed and halved

Parsnips, trimmed and diced

Carrots, trimmed and diced

Red Onion, diced

1/4 cup Olive Oil

Seasonings as desired, I just used Salt and Pepper

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Arugula

California Balsamic Vinegar, choose any flavor that tickles your fancy

     Add first set of ingredients to bowl or bag, toss til well coated and spread on parchment lined cookie sheet, I actually needed two cookie sheets.  Bake at 425 for 50 minutes, or til golden brown, stir half way thru.  Add Arugula to Salad Bowl, top with Roasted Vegetables and drizzle with Balsamic.  Enjoy  :)