I know we've talked about this before, but I'd just like to reiterate my love of leftovers. I mean, seriously, there is nothing better then having a healthy, hearty meal already cooked and ready for you to eat whenever you feel like it. Oh, and the best part is that it feels free! Sometimes, though, that "free" meal isn't all that appetizing the next day, even if it's in your adorable lunch jar. In the interest of not spending any more money on food this week, my recipe today will last beautifully for a full week!
Jeremia loves root veggies (so much that he makes cute graphic art of them!) so I wanted to make them in a way that fits the season! I added jalapeños and cayenne pepper to give my roots a refreshing kick, then I topped it off with green onions and a squeeze of lemon to keep it sunny. In the fall I love to sprinkle my roots with rosemary, sage and thyme for a savory warmth. I have tasted roasted root veggies sprinkled with brown sugar and cinnamon during the holiday season and have also been known to toss in some cauliflower, zucchini or tomato during the summer months.
So, same lesson here as every week, have fun with your food! My recipes are here to inspire you and get you started on a fun path towards eating more veggies, but they are never strict. If you use what you've got on hand and get creative with your veggies, your time in the kitchen will always be enjoyable.
Spicy Root Medley
Prep time: 15 minutes. Cook time: 20-50 minutes.
Ingredients for about 5 servings.
- 2 medium sized beets
- 4 small carrots
- 3 small red potatoes
- 1 large sweet potato/yam (the orange kind)
- 1 small onion
- 1/2 head of garlic
- 1/2 jalapeño
- green onions
- cayenne pepper
- preferred cooking oil
- Preheat oven to 400 degrees.
- Wash and prep those veggies! Skin your beets and yams, but leave the carrot and red potato skins on. Those skins are nutrient dense and add an awesome texture when cooked! Try to chop everything into a similar size; mine are roughly sized to match a thick slice of carrot. Potatoes are the slowest to cook, so if you want your cook time to be faster, cut your potatoes smaller than the rest of the veggies. I like my onion pieces to be smaller, too, but I leave my garlic cloves whole. So. Delicious.
- Toss all of those lovely, chopped roots into a big bowl and drizzle them with oil. Don't be shy, really coat those babies! Salt and pepper as you please and then mix it all up so that every cube of root is coated in oil and flavor.
- Coat the bottom of a pan in a thin layer of oil. Try to choose a pan that is large enough to accommodate your roots without crowding them. If everything has a little bit of space to itself, it will cut down on cook time as well as sogginess. Spread your veggies out in the pan and top with some more salt and cayenne pepper.
- Oven time! Put your pan in the oven and keep an eye on it. I like to check in every 10 minutes to make sure nothing is burning. Honestly, the cook time varies a lot depending on the amount of veggies in the pan, the size of your veggie cubes and the strength of your oven. There have been times when my veggies were done in 20 minutes, 60 minutes, and everything in between (yes, I make this dish a lot). Just pay attention, if your veggies start to burn but not everything is cooked through (those damn potatoes) you can add a little bit of water or just mix everything around in the pan.
Today, Jeremia and I are going to eat these straight out of the oven with green onions and lemon on top. Tomorrow, who knows? Maybe we'll eat our roots cold, atop a bed of arugula and baby spinach. Or perhaps we will mix them in with lentils and rice (now that's a hearty meal). If you aren't a vegan (I am!), this would be delicious as breakfast with eggs. As a vegan, I've been dying to try this inside of a sandwich with some cashew cheese.
How are you eating your Spicy Root Medley tonight?! Tell me in the comments below! I love photos, too :)