Dr. Jordan's Roasted Root Vegetables
Recipe #2 - Alias Grace
Calligraphy by Kayla Elaine Moore @kayla_elaine_calligraphy
Because Dr. Simon Jordan continuously brings various raw root vegetables to his sessions with Grace, I thought it would be a fine idea to finally cook some up!
This recipe is adapted from my favorite way to make roast chicken during my pre-vegan days. I am happy to say, this is JUST as good, if not more-so, as its meaty counterpart. Also, feel free to throw some beets in there (Dr. Jordan did bring a beet root to Grace during one of their sessions, after all...). I would have done so myself, but my husband abhors beets (he's crazy).
Ingredients:
4 carrots, diced (you can peel them if desired, but I never do, as the skin contains a plethora of nutrients)
1 large (or 2 small) sweet potato(es), cubed
1 large parsnip, peeled and diced
1 medium-large fennel bulb, diced
3 medium potatoes, cubed (or 2 cups fingerlings, halved)
2 small-medium turnips, peeled and diced
1 small onion, diced
2 cloves garlic, minced
1 lemon, quartered
2 tablespoons olive oil
1 large handful of fresh thyme sprigs
Salt and pepper to taste
1/2 cup dry white wine (I used dry cooking sherry)
1 cup vegetable broth or mushroom broth
Directions
Preheat oven to 450 degrees Fahrenheit.
Place carrots, sweet potatoes, parsnips, fennel, potatoes, turnips, onions, and garlic into a 9x13 inch ceramic or glass baking dish. Drizzle with olive oil, then season with salt and pepper. Mix well.
Fold the thyme sprigs into the veggie mixture
Place lemon wedges on top, spaced a few inches apart, faced down (peel up).
Bake for about 45 minutes, stirring every once in a while to avoid too much sticking.
Remove dish from the oven and pour in the wine and broth. Stir to incorporate, and return to oven
Bake everything for about 20-30 more minutes until all veggies are soft (fork-tender) and the liquid has mostly evaporated
Turn oven to the broil setting and cook until tops of veggies are nicely browned (watch carefully so not to burn!)
Remove thyme sprigs and lemon wedges. Add more salt and pepper, if desired. Stir to ensure all flavors are well incorporated.
Enjoy!
