I use all organic vegetables
1 rutabaga
1 yellow turnip
2 large carrots
1 large parsnip
1 large yam
1 sweet potato
1/2 large red onion peeled and cut up in chunks and split apart
15 oz black beans drained
Vinaigrette Dressing (below)
Preheat the oven to 450
Wash and peel all the vegetables. Cut them up in 1 inch chunks. Add any other root vegetables you like. Place all the vegetables in a large bowl.
Toss the Vinaigrette Dressing with all the vegetables. Place in a roasting pan that has been sprayed with non stick spray. Reduce heat to 375 and roast for about 45 - 50 minutes or until vegetables are tender. Toss the black beans in the vegetables the last 10 minutes of roasting.
Vinaigrette Dressing
1/4 cup olive oil
1/4 cup balsamic vinegar
6 cloves garlic
1 tsp minced fresh or dried basil
Salt
Pepper
1 Tbsp ginger sesame dressing/marinade
2 Tbsp water
Mix the olive oil, balsamic vinegar, salt, pepper, ginger dressing, water and basil in a small cup. Put the garlic cloves in the food processor and mince. Add the garlic to the olive oil mixture.