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Welcome to my website - a place where I explore the intersection of plants and people. My blog focuses on 5 themes:  Grow, Cook, Heal, Make and Trek.

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Sue

COOK: Winter Roasted Roots by Sue Kusch

COOK: Winter Roasted Roots by Sue Kusch

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° Fahrenheit. 

Prep the veggies and mix in large bowl:

2-3 large carrots, chopped in 1/2 inch pieces (no need to peel)

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

2 large onions, quartered

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 in large chunks

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.


Author: Sue Kusch

Sue Kusch, a former community college instructor and academic advisor, incorporates her experiential wisdom, expertise and science-based research garnered from her three decades of growing vegetables, fruit and herbs into her educational writing about plants and how people use them. In addition to her BA in Social Sciences and Masters in Education, she completed the Master Gardener training in 2011 and two permaculture courses in 2001 and 2014. She has studied medicinal and nutritional uses of herbs including studies at Herbmentor.com and East West School of Planetary Herbology since 1997. An avid reader, lover of historical and folkloric information, and a promising storyteller, Sue writes about the intersection of plants and people at www.plantsnpeople.com.

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