Roasted Vegetables with Chimichurri

Instructions

Caitlin McSweeney-Steffes, Danu Hof

1. Peel and chop root vegetables into medium cubes. Spread on a baking sheet with onions.

2. Drizzle with a little oil or lard and mix until all pieces are lightly covered in oil.

3. Bake at 350 for 30min - 1 hour depending on variety and size of vegetables.

4. Remove from oven when soft and slightly browned.

5. While the vegetables are roasting, make the chimichurri.

6. In a medium bowl, combine all the remaining ingredients and stir to combine. Let sit.

7. Serve roasted vegetables with chimichurri over the top or on the side.

8. Serve with brown rice or another whole grain and a fried egg for a complete meal.