Tag Archive for 'carrots'

Roasted Root Vegetables

This is a great fall and winter meal when you can find a wide variety of fresh and interesting root vegetables at the local market. This recipe is really flexible and forgiving on both ingredients and cooking times, which makes it a great side dish since you don’t have to worry about having it done at exactly the same time as everything else. Makes 4 servings.

2 lbs root vegetables, peeled and cut into 1-2 inch pieces (potatoes, carrots, parsnips, turnips, celeriac, beets*, etc.)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
1 tablespoon rosemary
2 tablespoons balsamic vinegar (more or less to taste)
salt & pepper to taste
1 head garlic, separated into cloves and peeled

Heat oven to 400 degrees.

Combine the olive oil, balsamic, rosemary, salt and pepper in a large mixing bowl.

Toss the vegetables and onion (but not the garlic) with the oil and spices in the large mixing bowl. Remove from the bowl and place the root vegetables and onion in a roasting pan or cookie sheet, but do not crowd or stack the vegetables. Try to get everything in a single layer if possible, which might require an extra sheet or pan.

Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After the first 15 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.

Pictured with carrots, red potato, garnet yam, parsnip, rutabaga, golden beet and turnip.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Dinner: To make this into a main meal, serve over a bed of grains or with a side of cooked tofu or tempeh.
  • Try different combinations of vegetables and spices.
  • Add some crushed red pepper to make it a little spicy.
  • Can be easily made gluten-free and low-sodium.

* Note: if you are using red beets, you might want to put them on a separate tray for cooking unless you like having all of the vegetables turn pink.

More information for Roasted Root Vegetables recipe:

  • Prep time: 15 min
  • Cook time: 45 min
  • Total time: 60 min

Baked Veggies with Tahini Sauce

This is one of my favorite ways to use a few handfuls of veggies languishing and almost forgotten in the produce drawer of the refrigerator. This can even be a quick meal if you buy one of those pre-cut bags of broccoli and cauliflower and use baby carrots. Makes 2 to 4 servings.

4 cups chopped broccoli, cauliflower, and carrots (combined)
2 teaspoons olive oil
salt, pepper, and freshly ground coriander seed to taste.
1 recipe Tahini Sauce

Place oven rack in top position. Preheat oven to 450.

Toss veggies with 2 teaspoons olive oil and place on large cookie sheet. Sprinkle with salt, pepper, and ground coriander. Bake on top rack for 15 minutes for crisp vegetables.

Serve topped with tahini sauce.

Variations

  • Main Meal: Serve over your favorite whole grain for a main meal version.
  • Great with any other vegetables or add a little onion and garlic for variety.
  • The tahini sauce is particularly good with cauliflower, especially if you turn it after 15 minutes and cook for an extra 10 minutes until it starts to brown.
  • Omit the salt and use a reduced sodium tahini sauce for a low-sodium version.
  • Can be easily made gluten-free.

More information for Baked Veggies with Tahini Sauce recipe:

  • Prep time: 15 min
  • Cook time: 15 min
  • Total time: 30 min