Saffron-scented Roasted Root Vegetables recipe | PCC Community Markets

Ingredients

• Pinch of saffron
• 2 teaspoons hot water
• 2 large beets, chopped into 1-inch pieces
• 2 large carrots, chopped into 1-inch pieces
• 1 red onion, chopped
• 1 large parsnip, chopped into 1-inch pieces
• 1 delicata squash, chopped into 1-inch pieces
• 2 Yukon gold potatoes, chopped into 1 ½-inch pieces
• 2 to 3 tablespoons grapeseed oil
• Sea salt and black pepper, to taste
• Roasted Squash Seeds:
• Squash seeds, pulled apart from flesh and rinsed
• ½ to 1 tablespoon grapeseed oil
• Sea salt