Skip to content

October 20, 2017

Harvest Veggie Roast

by Anne Paddock

Every Autumn (in most states), the leaves on the trees seem to explode in a rainbow of reds, yellows, oranges, and browns.  But, enjoying the array of color is not limited to outdoors. Vegetables – particularly root and squash varieties – are plentiful so consider making a Harvest Veggie Roast in your kitchen.  Golden potatoes and orange carrots combined with purple cauliflower adds just the right amount of boldness in color and flavor to this roasted vegetable dish.

Harvest Veggie Roast

Ingredients:

  • 4-5 medium-sized carrots, sliced thin on the diagonal
  • 1 pound of small golden potatoes, halved
  • 1 heard purple cauliflower, cut into florets
  • 2 teaspoons maple sugar or light brown sugar
  • 2-3 tablespoons olive oil
  • 1 tablespoon Bragg Organic Sprinkle (24 Herbs and Spices Seasoning)
  • Salt and Pepper, to taste

Preheat the oven to 400 degrees.

Line a large baking sheet with parchment paper.

Slice the small golden potatoes in half and place in a mixing bowl. Add 1 tablespoon of olive oil and the Bragg Organic Sprinkle. Stir to evenly distribute. Pour the potatoes onto the parchment paper with the cut side facing down. Cover with aluminum foil and bake for 20 minutes.

While the potatoes are baking, slice the carrots into thin diagonal pieces. Place in the mixing bowl.  Add up to 1 tablespoon of olive oil and the maple or light brown sugar. Stir to evenly coat the carrots. Set aside.

Cut the cauliflower head into small florets. Sprinkle up to 1 tablespoon of olive oil and stir to evenly distribute.

After the potatoes have baked for 20 minutes, remove them from the oven. Remove the aluminum foil. Pour the carrot mixture over the potatoes and then pour the cauliflower florets over the carrots and potatoes. Place back in the oven uncovered for 15 minutes. Stir and cook for 10-15 more minutes until the cauliflower and carrots are tender (but firm – not mushy).

Remove from the oven. Transfer the vegetables to a serving bowl. Season with salt and pepper. Serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Note: HTML is allowed. Your email address will never be published.

Subscribe to comments

%d bloggers like this: