V Roasted Vegetables

This flavorful and nutrient-packed roasted vegetable dish is simple to make and full of natural goodness. The slow cooling process enhances the flavors, making this recipe even more delicious!

Ingredients:

• 1 large red onion, sliced into thick pieces
• Leeks, cut into 3-inch pieces
• Carrots, cut into 3-inch pieces and sliced thin
• Beets, quartered and sliced thin
• 1 tablespoon dried oregano
• 1 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil (or more as needed)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Place all the vegetables in a large glass baking dish.
3. Drizzle with extra virgin olive oil.
4. Sprinkle with dried oregano, chopped parsley, and season with salt and pepper.
5. Mix everything well to evenly coat the vegetables.
6. Roast in the oven for about 45 minutes, or until the vegetables are fork-tender.
7. Once fork-tender, do not remove from the oven. Turn off the oven and let them cool down inside - this allows the flavors to deepen and the texture to soften even more.

 Tip: This method of slow cooling enhances the taste and brings out the natural sweetness of the vegetables.

Enjoy this as a delicious side dish, meal prep option, or as a warm, nourishing addition to any plate!