Radical Roasted Roots

meatless monday Jan 21, 2019

Radical Roasted Roots

Rich, roasted veggies are naturally sweet and flavourful with a silky, sumptuous vegan sauce.

 

Roasted Vegetables

1 medium Rutabaga, peeled, diced into 1 1/2 inch pieces

3 large Potatoes, scrubbed and cubed 1 1/2 inch pieces

2 medium Onions, peeled and quartered

1 bunch of Parsnips, peeled or scrubbed, topped and tailed

1 bunch of Carrots, peeled or scrubbed, topped and tailed

1 handful of Green Beans, topped and tailed

Himalayan Pink Sea Salt to taste

Fresh Ground Black Pepper to taste

1 Garlic clove, minced

1/4 tsp cayenne

3 tbsp EVOO or Coconut Oil, melted

 

Sauce

1 Brown Gravy Mix package

1/2 cup Red Wine if desired (of course it's desired)

 

In a large bowl mix together oil and spices - gently massage mixture onto root vegetables (Rutabaga, Potatoes, Onions, Parsnips, Carrots). Divide vegetables onto two large baking sheets. Roast @425 degrees F until tender and golden, approximately 45 mins. In a frying pan steam green beans in a quarter inch of water, approximately 5 mins. Serve fresh crunchy green beans alongside earthy roasted root veg.

 

Mix together gravy according to package directions OR I like to substitute 1/2 cup of red wine for water - make sure you cook off the alcohol. Add the roasting liquid from the cooked vegetables to your gravy for an earthy, full bodied undertone. Pour over vegetables and voila! 

 

*Topped and tailed means to cut off the top and bottom of desired produce

*EVOO means Extra Virgin Olive Oil

 

Recipe by Vicky Gosse

Photo by Georgia Gosse

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