Last weekend we all went to visit a niece who lives just two hours north of here. Her dad is husband's brother and they hadn't seen each other in a while. Since she works and has a six month old, I volunteered to cook the dinner and bring it up. The menu was simple: pot roast of beef, cole slaw (I'm loving that fresh cabbage!), broccoli with a cheese topping, and roasted winter vegetables. I cooked everything on Saturday, packed it up, and we heated it up at her place on Sunday. Easy, nutritious, and delicious!
Simply cube and peel six sweet potatoes and one butternut squash. Add about a pound of cremini mushrooms with stems removed and caps cut in half. The cubes of potato and squash should be about the same size as the mushroom cap halves. Put all the vegetables in a large bowl and pour on about 3 tablespoons of olive oil. Coat, don't drown the vegetables. Toss in about a half teaspoon of coarse Kosher salt. Mix it all together with a spoon or your hands. Dump onto a foil lined baking sheet. Cut up a leek and sprinkle it on top of the vegetables spread on the pan. Now here some people pop that tray into a hot oven for about an hour. I like to do mine in a 350 oven for about two hours...or until a knife easily goes through a sweet potato. You could also add some carrots or parsnips to this mix.
Remember that vegetables have carbs. They have natural sugar. When you roast them you bring out the sweetness and raise the carb count. To make squash or sweet potatoes to have their lowest carbs, steam or boil them. The solution here is portion size (again!!!). Serve yourself no more than a cup of these cooked.