COOK: Winter Roasted Roots
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.
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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