Roasted Beets, Cabbage, Yams and Mushrooms with Horseradish Sauce
Tonight I was down to the last of the produce bin, and I can’t waste good food that I pay good money for. But seriously? What can you do with sweet potatoes, beets, shitake and crimini mushrooms, a head of cabbage and a sweet onion?
You can turn it into a crowd-pleasing meal! I preheated both ovens to 425, and used my Pampered Chef slicer to create beet and sweet potato chips. I rubbed Italian-herb infused olive oil on my hands, coated the veggies, dashed with sea salt and baked them for about an hour, turning them every 15 minutes or so.
I wedged the onion and the cabbage and pulled them apart, coated them with oil and salt and baked for an hour, turning them over every time the tops became brown (crunchy and delicious).
I did the same with the mushrooms, though they were done faster, in about 30 minutes.
Last but not least, I mixed vegan mayonnaise with horseradish and served it hot.