As autumn paints the trees in vibrant shades of red, orange, and gold, seasonal harvests begin to fill local farmer's markets with a beautiful variety of fresh, sweet, and succulent root vegetables.

To do these classic fall veggies true justice, they need a little extra kitchen TLC. This recipe does just that, roasting them gently in the oven with apples, herbs, and garlic to release all those lovely, aromatic flavors! 

Pair this recipe with your favorite creamy dip to create a satisfying and warming meal, or serve as is for a great snack or side dish that the whole family will love  Fresh, local cuisine just got a whole lot more delicious!

Ingredients:

• 2 lbs mixed root veggies such as parsnip, carrots, celeriac, and Jerusalem artichoke 
• 2 large crisp, tart apples
• 3 Tbsp olive oil
• 1 cup cashews (soaked overnight)
• ⅓ cup Sari Foods Non-Fortified Nutritional Yeast
• ½ cup non-dairy milk
• 2 spring onions, including the green tops, finely chopped
• Squeeze of lemon juice
• 2 garlic cloves, peeled and crushed
• 2 Tbsp chives, finely chopped, a small amount reserved to garnish

Directions:

1. Preheat the oven to 350° Fahrenheit.
2. Cut the vegetables lengthwise and toss in a large roasting pan with oil, salt, and pepper.
3. Place pan in oven and roast for about 35 minutes.
4. Meanwhile, core the apples and slice lengthwise. Add to the pan and roast for an additional 15 minutes.
5. While the vegetables are roasting, make the sauce by processing the cashews, Sari Foods Non-Fortified Nutritional Yeast, onions, garlic, chives, lemon juice, and plant-based milk in a blender until smooth and creamy.
6. Pour sauce over roasted veggies and serve immediately.

Peace, love, and fall happiness from the Sari Foods family.