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COOK: Winter Roasted Roots

COOK: Winter Roasted Roots

Comfort Food

Snowy, cold days demand comfort food and as much as I love pasta, smothered in a cheesy, gooey sauce, I am committed to eating more plants every day. This recipe combines the best of several different recipes and it turned out to be a perfect side dish to a weekend meatloaf.  I doubled the recipe so that I'd have roasted veggies on a bed of quinoa or sautéed greens for several lunches - an excellent way to eat delicious, hearty and healthy veggies during the busy weekdays.

After roasting, tuck under a broiler for a few minutes to get a caramelized crunch.

RECIPE:  Winter Roasted Roots    8-10 servings

Preheat oven to 400 degrees Fahrenheit. 

Prep the veggies and mix in large bowl:

2-3 large carrots, chopped in ½ inch pieces (no need to peel)

2 large sweet potatoes, chopped in 1 in pieces (no need to peel)

2 large onions, sliced

1 rutabaga, peeled & diced in ½ inch pieces

1-2 turnips, peeled and chopped in 1/2 inch pieces

1-3 red potatoes, diced in ½ inch pieces

1 red bell pepper, sliced or diced

Using a small food processor, blender or whisk, thoroughly blend the following:

3 tablespoons olive oil (or melted coconut oil)

Juice & grated zest of one orange

2-5 cloves garlic, minced

2 tablespoons of peeled & grated fresh ginger (don’t substitute dried ginger)

2 tablespoons of honey (or maple syrup)

1 tablespoon balsamic vinegar (or Fire Cider vinegar)

1 teaspoon of turmeric (or curry powder for unique flavor)

1-2 teaspoons of thyme

½ tsp of red pepper flakes

2 teaspoons of salt

Pour over the vegetables and mix until coated.  Spread onto a large rimmed baking sheet and roast for 30-40 minutes, stirring halfway through. Check veggie tenderness at 30 minutes and cook longer if not tender enough.

Remove and stir again. Broil under high heat for 5-10 minutes to caramelize the  veggies. Serve immediately.


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