Roasted Root Vegetables

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These remind me so much of the fall.  They are the color of autumn leaves.  I love them plain as a side dish.  But they really add a great flavor to sandwiches as well.

Remember,  if you are using beets,  (and I highly recommend that you do!!!!)  roast them on a separate sheet because they bleed.

olive oil

chopped fresh sage

salt and pepper to taste

Root vegetables - sweet potatoes,  rutabaga,  parsnip, beets, pumpkin,  squashes,                      Use a variety of colors.  Peel and either dice or cut into strips.

Preheat oven to 375 degrees.

Place vegetables on baking sheet (beets separately)  and dress with liberal amounts of olive oil.  Sprinkle with salt,  pepper and fresh sage.  Toss until well coated.  Roast in oven until they are tender and caramelized.  Cooking time varies with size of cut used.  Check after 15 minutes and then every 10 minutes until tender and browned.

Roasted Root Vegetable and Grilled Chicken Sandwich

On a fresh baguette,  place slices of gruyere,  grilled chicken and root vegetables.  Slather the bread with mayonnaise that has been mixed in a food processor with lots of roasted garlic.  Enjoy.

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