Roasted Autumn Vegetable Medley
2 cups peeled and diced sweet potatoes
2 cups peeled, seeded and diced butternut squash
1 bunch of green onions (diced)
2 fresh rosemary sprigs (leaves stripped from stem)
2 cups frozen shelled edamame
2 cups corn (if using frozen – thaw; if using canned – rinse and thoroughly drain)
2-3 fresh garlic cloves (minced)
4 teaspoons olive oil (divided)
1 tablespoon lime juice
1 tablespoon raw agave nectar
1/8 cup diced yellow onion
sea salt and black pepper (to taste)
Preheat oven to 450 degrees and lightly oil a large, baking dish or rimmed cookie sheet with olive oil.
In a mixing bowl, toss together the diced sweet potatoes, diced butternut squash, diced green onions and fresh rosemary with 1 teaspoon of the olive oil and a generous pinch of sea salt and pepper, until all the ingredients are evenly coated and combined. Spread the mixture in a single layer over your oiled baking dish, and roast on center oven rack for 35-40 minutes, stirring halfway through cooking time.
While the vegetables are roasting, bring a pot of salted water to a boil. Add in the frozen edamame, and boil for 2 minutes. Drain and set aside.
In a small mixing bowl, whisk together the minced garlic, remaining 3 teaspoons of olive oil, lime juice, diced yellow onion, agave nectar and a pinch of sea salt and black pepper. Once the vegetables are done roasting, transfer them into a large mixing bowl and add in the edamame, corn and dressing mixture. Toss until all ingredients are evenly coated and combined, and add additional sea salt and/or black pepper as desired. Makes 6-8 servings.