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