Roasted Vegetables with Angelica Fig Glaze

1 small butternut squash, cut into 2-inch pieces

2 carrots, cut into 2-inch pieces

2 beets, cut into wedges

2 onions, quartered

2 C. mini or fingerling potatoes or potato wedges

3 T. melted extra-virgin coconut oil or avocado oil

Sea salt

1 red pepper, halved and seeded

3 T. chopped fresh rosemary

6 cloves garlic

1/3 C. Angelica Fig Glaze

1/4 C. chopped fresh angelica leaves, optional

 

Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper. In a large bowl, combine squash, carrots, beets, onions, and potatoes. Toss to coat with oil and salt to taste. Spread the vegetables in a single layer on the prepared baking sheets. Place the two pepper halves, cut side down, on one of the baking sheets. Roast in the preheated oven for 10 minutes. Stir the vegetables and turn the peppers over. Roast for another 10 minutes. Stir rosemary and garlic into one sheet of vegetables and stir the vegetables on the other sheet. Roast for another 20 to 30 minutes or until vegetables are browned and tender. Peel and cut the roasted peppers into strips and combine with the mixed vegetables in a large bowl. Add Angelica Fig Glaze and toss to mix. Transfer to a serving dish and garnish with angelica if using.