Tag Archives: roasted vegetables

Roasted Fall Vegetables

Growing up in South Carolina, we knew not to get too excited about the onset of fall with the first chill in the air.  Usually just when we think fall has arrived, summer lobbied for one last push.

But now that I’m in Nashville, fall seems to be a little more reliable.  It’s early September, and it’s consistently chilly.  Which–of course–is making me want everything fall.

Some of my go-to dishes for fall include chili, cornbread, veggie pot pies, hot chocolate, and apple cider.

But this year, I wanted to add something else to the menu.

Mmmm. Roasted Veggies.

These days life seems to be fast paced, so keeping a container of roasted veggies in the fridge helps  me out at dinner time. You can pair with rice, sautéed greens, grilled tempeh or tofu and/or a salad for a complete meal.

These roasted fall vegetables are earthy and full of flavor.  I hope you enjoy!

Roasted Fall Vegetables
 
Ingredients
  • 1 sweet potato, peeled and diced
  • 2 beets, peeled and diced
  • 4 parsnips, peeled and chopped
  • 1 large red onion, peeled and sliced in chunks
  • 4 red potatoes, washed and diced
  • 6-8 large garlic cloves, peeled and left whole
  • 1 pack (or 4-6 sprigs) of fresh rosemary
  • 2 T coconut oil, melted
  • ½ t sea salt
  • ¼ t black pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Prepare all vegetables.
  3. Put all cut vegetables in a large bowl.
  4. Combine with coconut oil, salt, and pepper.
  5. Using your hands, make sure all the vegetables are mixed well.
  6. Line two large baking sheets with parchment paper.
  7. Spread vegetables out on the pan.
  8. Put fresh rosemary sprigs on top.
  9. Bake for 45-55 minutes or until crispy.

 


Lemon Tahini Dressing

Final Image

If I could reach into that photo and fix that one piece of lettuce hanging off the side…..

If this were a hashtag, it would be #thingsthatdrivemecrazy.

But in reality, many times I feel like that scraggly piece of lettuce hanging off the bowl.

Like—if you could have seen my ensemble when dropping the kids off at school today. Baggy sweatpants, huge rain boots, yesterday’s ponytail.  I’m fairly confident I brushed my teeth. Well, maybe…. I know, I’m so glamorous.  I do believe this is called MOTHERHOOD. 🙂

That piece of lettuce is the metaphor for my scraggly life–sometimes barely making it through, especially these days.

And this isn’t even disease related.  It’s called TERRIBLE TWOS.  And don’t tell me that THREES are worse.  I have one of those kids too.

Now, the transition to the salad?  I’m not sure I have one!

Let’s try it….

2

So I need a salad to have energy to keep up with 3 boys under the age of 6?  Let’s go with that. Mainly because it’s the TRUTH! That’s probably why I have more salad recipes than any other–to keep my interest! Plus salads are easy peasy.  AND I really, really love them.  And that’s the truth!

Now, let’s talk Tahini–not to be confused with Tamari (which is gluten free soy sauce).  Peanuts are to peanut butter as sesame seeds are to Tahini.  Make sense now?

It has an interesting aroma, slightly nutty, but oh so good.  It’s rich in minerals like magnesium and calcium, various vitamins, and is a great source of protein.

Tahini has a very unique interesting taste, and it’s a wintertime favorite for me because I crave saltier, heavier foods in the colder months.  Because this dressing has a saltier taste, I love pairing it with sweet or tart fruits like dates & raspberries on a salad.

With your leftovers, feel free to drizzle on roasted vegetables, or eat more salads 🙂

Give this a shot, and I would LOVE to know what you think!

P.S. You will find TAHINI in the same aisle as peanut butters, almond butters, etc! If you can’t find it, try the organic section or a health food store!

Lemon Tahini Dressing
 
Ingredients
  • ½ cup plus 1 Tablespoon Tahini
  • ½ cup water
  • 3 Tablespoons olive oil
  • 3 Tablespoons maple syrup
  • Juice of 2 large lemons
  • ¾ t sea salt
Instructions
  1. Put all ingredients in a mason jar and shake vigorously.
  2. Store in refrigerator for about a week!

 

 

 


Sweet & Salty Roasted Carrots

 

Out of all the beautiful, amazingly good foods God made, carrots are my favorite.  I really don’t know why–they just are!  I eat them in some form everyday: in salads, in wraps, in stir fry, or roasted on their own.

This is a dish that is simple enough that no one can mess it up, but “gourmet” looking enough to impress your family or guests.

What I love about this dish (besides the carrots!) is its versatility.

Don’t have coconut oil? Use some vegan butter like Earth Balance.

Don’t like cumin or cinnamon? Salt & pepper do just fine.

I’m telling you, this is basic.

UncookedSo, the first thing to do it buy some rainbow carrots.  I buy mine locally, but your local health food store will have them, too.  If there are no rainbow carrots, try to get some thinner carrots with the tops still attached.  If all else fails, get some organic carrots in a bag and cut them in matchsticks!

I prefer to leave the tops on mine to roast (just cut or pull off the greens), but you could cut them off if you like.

Preheat the oven….Peel the carrots….Melt the coconut oil….Pour on top…Sprinkle with sea salt, pepper, cumin, and cinnamon (to taste).

I do a few sprinkles of cumin, and about twice as much cinnamon–just because that’s what I like.  Feel free to put as much or little spice as you want!

I top my carrots with lemon-tahini dressing, and it makes all the flavors PUNCH!

 

Sweet & Salty Roasted Carrots
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 large bunch (or two small bunches) of rainbow carrots, greens removed and peeled (see note)
  • 2 T coconut oil, melted
  • sea salt & pepper to taste
  • cumin, to taste (about ⅛-1/4 t)
  • cinnamon to taste (about ¼-1/2 t)
Instructions
  1. Preheat oven to 400 degrees.
  2. Place carrots on pan and pour melted coconut oil on top.
  3. Add desired spices on top.
  4. Using tongs, mix together until well coated.
  5. Place in oven and roast for 20 minutes, turning halfway through.
  6. Take carrots out of oven and top with almond or dairy free cheese.
  7. Serve warm & Enjoy!
Notes
1. If you can't find rainbow carrots, regular carrots will work, too. Peel them and cut them into matchsticks. You'll probably use about 1 lb of regular carrots. You may have to adjust cooking time.

**Please use organic ingredients when possible