CARAMELIZED ROASTED VEGGIES
Even non-veggie eaters find it hard to resist these, hot from the oven, herb and garlic infused olive oil and maple syrup caressed gems. Trust me - make them, put them on the table and simply say, these are so yummy. Then let them decide for themselves.
Chances are you'll have a recruit on your hands. This is what seasoning foods well can do. We all want to love the food we eat feeling that "oh yum" sensation. At least that's always my aim.
INGREDIENTS:
2 large beets
2 large sweet potatoes
2 large potatoes
2 red or orange peppers
2 red onions, skinned, root end intact
1 entire head garlic - cloves, peeled
*2- 3 tsp maple syrup or raw honey, optional
3 tbsp robust olive oil or 2 tbsp plus 1 tbsp Walnut of Périgord oil
These are the best oils I’ve found - check out the website www.maisonorphee.com
1 tsp rosemary and thyme
1 tsp sea salt, freshly ground pepper fresh rosemary and lemon thyme
DIRECTIONS:
TERI’S TIPS:
Photo credits: www.lescardillo.com
Even non-veggie eaters find it hard to resist these, hot from the oven, herb and garlic infused olive oil and maple syrup caressed gems. Trust me - make them, put them on the table and simply say, these are so yummy. Then let them decide for themselves.
Chances are you'll have a recruit on your hands. This is what seasoning foods well can do. We all want to love the food we eat feeling that "oh yum" sensation. At least that's always my aim.
- Vegetable
- Plant-based, vegan, gluten, nut and soy-free
- Oven 400F
- Serves 4 – 6
INGREDIENTS:
2 large beets
2 large sweet potatoes
2 large potatoes
2 red or orange peppers
2 red onions, skinned, root end intact
1 entire head garlic - cloves, peeled
*2- 3 tsp maple syrup or raw honey, optional
3 tbsp robust olive oil or 2 tbsp plus 1 tbsp Walnut of Périgord oil
These are the best oils I’ve found - check out the website www.maisonorphee.com
1 tsp rosemary and thyme
1 tsp sea salt, freshly ground pepper fresh rosemary and lemon thyme
DIRECTIONS:
- Cut vegetables into uniform quarters or eighths, pending on size of each vegetable.
- Place in one very large roasting pan with sides. or divide out over two baking sheets with sides.
- Combine honey, oil and seasonings. Pour over the veggie mix and toss well.
- Arrange vegetables in a single layer and bake for 50 – 65 minutes, or until caramelized, stirring occasionally.
- Garnish with rosemary, thyme and freshly ground pepper.
TERI’S TIPS:
- Choose organic vegetable when possible – refer to The Clean 15
- I like to line my baking sheets with parchment paper or silicon baking pads for easier cleanup
- If you notice some vegetables are cooking faster simply pull them out as they are done.
Photo credits: www.lescardillo.com