Organic Roasted Vegetables

While frantically finishing my dissertation, I could not resist some procrastination and made a bunch of easy and versatile vegan dishes that serve as foundations for a variety of vegan (for me) and non-vegan (for my guys) meals. I recently bought some Japanese sweet potatoes, and wanted to try them in a recipe that normally would use regular, orange-fleshed sweet potatoes. The best thing about this recipe is the infinite possibilities--use any veggies you have! Here is today's creation:

Organic Roasted Vegetables

Prep time: 15 min

Total cooking time: 1 h 15 min

2 large Japanese sweet potatoes

6 medium carrots

2-3 shallots (or 1 large onion)

1 red bell pepper

7-8 sprigs of parsley

a bit of fresh rosemary

salt

pepper

olive oil

While preheating your oven and a large cast-iron skillet to 400 F, cube/slice all the veggies and mince herbs, mix them in a large bowl with salt, pepper and about half cup of olive oil. Coat everything evenly with oil and place on your skillet. Bake for an hour, stirring every 15-20 min. Serve with whole grains like barley, brown rice, or buckwheat.