This recipe is courtesy of resident vegan Spice House employee Stephanie Schultz.
So many Spice House blends make excellent roasted vegetables - try substituting Hyde Park for Milwaukee Iron, Moroccan Blend, Berbere, Vadouvan, Jamaican Jerk, and more!
Prehead oven to 375°. Prepare all vegetables according to ingredient list, and combine together in a glass 9x12 pan. Mix thoroughly, and add in all liquid ingredients as well as the Hyde Park.
Roast in oven uncovered on the center rack for 20 minutes, then remove, stir, and cover with foil. Return to oven covered for a remaining 30 minutes, stirring every 15 minutes.
When all ingredients are softened, stir again, and let cool on stovetop for 10 minutes to let some of the moisture evaporate. Serve over brown or jasmine rice, or with naan.
Feel free to add or substitute vegetables of your choice, such as zucchini, butternut squash, eggplant, bell peppers, cabbage, cherry tomatoes, and dark leafy greens, as well as other proteins like tempeh and cannellini beans. Instant comfort food fit for vegan and gluten free diets!
This recipe was provided by STEPHANIE S from Milwaukee