Loving the many colorful root veggies coming in from the CSA the past couple of weeks! Around here the weather is starting to feel like the Fall season and some of the children are back in school already! I think it's time for some warm comfort food! I often making this quick and easy dish which I wrote about in a post last year called Easy Roasted Root Vegetables. There is a wide variety of options when it comes to what vegetables to use in addition to your root vegetables. Such as asparagus, broccoli, eggplant, Brussel sprouts, and today's choice of cauliflower. It simply has to do with what you have on hand. In my last post I used sweet potatoes, parsnips, and Yukon gold potatoes in the mix as well.
Basically you clean and chop your veg, drizzle some olive or coconut oil, and add spice. Our friend Tamera recommends adding in maple syrup and chili powder for a sweet n' spicy flavor. We have tried the maple syrup and it sure is a wonderful sweet twist!
This version has organic potatoes from our CSA, organic red carrots from the CSA, Golden and Red Beets from the CSA, organic celery, organic regular carrots, organic purple/red onions, and organic cauliflower.
I just cleaned up the roots, peeled the beets, and chopped all ingredients. Placed all in a bowl then drizzled barely 1 TB of olive oil, so the spice sticks to the vegetables. (Half of last years amount of oil.)
The spice I sprinkled over the rainbow of vegetables are Garam Masala, cumin, turmeric, Penzey's Maharaja curry powder, parsley, fresh picked thyme, fresh picked rosemary, and some Penseys 'Mural Of Flavor.' Plus a few grinds of Himalayan salt and pepper. Mix well to coat. Lay out evenly on cookie sheet. You could line your cookie sheet with parchment paper, (although I forgot) for easy clean up! Bake at 370 degrees for 15 minutes, then turn your veg mix, and bake 15 minutes more. All done.
For another flavor burst... drizzle some balsamic reduction sauce over these vegetables too...just sayin'.
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