This easy side dish is perfect alongside chicken, fish or tofu, but it makes an equally satisfying vegetarian entree when tossed with whole wheat pasta and goat cheese. I like to make a double batch on a rainy Sunday afternoon and eat it all week. Oh, and it makes your kitchen smell fabulous.

Serves 2-4


1 sweet potato/yam scrubbed and diced

10 fingerling potatoes scrubbed, halved and cut into large chunks

1 red onion, peeled and cut into large chunks

1 medium winter or butternut squash, peeled, seeded and diced

5 cloves garlic, peeled and smashed

a few sprigs of rosemary, sage, flat-leaf parsley or all three

2 tbsp olive oil

salt and pepper to taste

Roasted vegetables


Preheat oven to 375 degrees F.

Spread vegetables and herbs over a baking sheet. Drizzle with olive oil and toss, using hands to ensure all vegetables are coated.

Roast for 20-25 minutes or until vegetables are cooked through. Season with salt and pepper to taste.

Serve hot or cold.

BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog’s editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.

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