Roasted Vegetables - Celebration of Earth

I have been cooking variations on this basic recipe for over twenty years.  And after all these years, I still get excited just thinking about it, which tells me it's a keeper.  I call it Celebration of Earth but you can call it Roasted Root Vegetables if you want, I guess.

I find it to be a perfect recipe for Autumn transition months like September and October when your body asks to be grounded.  This is so easy and delicious though that I keep using seasonal root vegetables all the way through Winter and Spring. Your gastrointestinal track will be very grateful with you too!

Pre-heat oven to 400 F.  Serves 10

4 small turnips, peeled, halves, sliced

4 medium parsnips, peeled, sliced

2 lbs of Brussels sprouts, brown ends cut off

2 medium sweet potatoes, peeled, quartered, sliced

2 medium red beets, peeled, quartered, sliced

1/2 cup of olive oil + 1/2 Table spoon of lemon juice + salt to taste

1 handful of fresh cilantro leaves, chopped

1- In a large bowl, combine vegetables, oils, salt and lemon juice.

2- Spread evenly onto two backing sheets (I cover min with parchment paper)

3- Roast till brown.  It takes about 45 to 50 minutes *stirring every 15 minutes or you'll end up with burn vegetables*

4- Let it cool and sprinkle with cilantro leaves.  I suppose you can transfer to a bowl for a nice presentation, but I bring the trays directly onto the table (oven to table style!)

    

Posted on August 29, 2016 by Eduardo Martinez and filed under Ayurveda, cooking, inspiration and tagged autumn recipe ayurveda roasted vegetables vegetarian recipe.