Slow Roasted Root Vegetables With Jalapeno-Raspberry Garlic Butter

Found this on my old pre-celiac food blog. I really love roasted veggies and I'll probably have a lot of different recipes for them on here.

Ingredients
One turnip, peeled and diced
Three carrot, peeled or not and cut into 1/4-inch slices
Three parsnips, peeled and cut into 1/4-inch slices
Half a green cabbage, thinly chopped
One finely chopped onion
Two thinly sliced green onions

Sauce ingredients:
1/4 cup of butter (use olive oil if you're dairy free)
1/4 cup of raspberry salad dressing
2 tablespoons of Worcestershire sauce (check ingredients, Heinz is usually safe - also note that most kinds are not vegetarian - there's anchovy paste in it, so it out or substitute some red wine vinegar if you're making this vegetarian)
2-3 pickled jalapeño slices or more if you like it spicy (mince them using a garlic press)
6-8 minced garlic cloves
salt and pepper to taste

You can change the vegetables around if you want. Put the vegetables in a medium roasting pan. To make the sauce, melt the sauce ingredients over medium-low heat until well-blended. Pour over vegetables in roasting pan and mix well. Roast at 325 degrees until all vegetables are soft, about 90 minutes. Stir every 20 minutes or so to make sure the sauce is well-blended into the vegetables and to keep the cabbage from burning.

Black Bean Soup (Can be vegetarian)

Bacon and hot peppers are optional. Serves 2-4.

Ingredients:
1 large onion, diced
1-2 tsp oil or butter
1 large can black beans (or equivalent cooked dry black beans)
1 cup water or broth (make sure to read the ingredients if using commercial broth)
1/4 cup salsa or tomato sauce (again, read ingredients)
Minced jalapeno to taste (I take canned jalapeno slices and put them through a garlic press. Leave this out if you don't want it hot.)

Optional garnishes: Salsa, chopped fresh tomatoes, crumbled crisp bacon, sour cream, grated cheese, sliced green onions or chives, crushed corn tortilla chips (watch out for non-gluten free multigrain chips)

In a large saucepan, sautee the onion in oil or butter until it becomes translucent. Add beans, water or broth, and tomato sauce or salsa. Simmer over medium heat for 20-30 minutes, stirring frequently. Add more liquid if you want a less chunky soup. Ladle into bowls and top with garnishes of choice.