Roasted Winter Vegetables with Jeweled Grains

Good evening everyone! This will probably be my last recipe of 2013. Wow…can’t even believe that tomorrow is NYE. I may, or may not, post a 2013 round up. We’ll see how ambitious I feel tomorrow.

So, for now a, offering this festive roasted winter vegetable dish. I’ve really been enjoying my new local produce delivery service & last week’s haul contained a colorful medley turnips, kale, winter squash, fennel, beets, baby garden carrots & purple cauliflower. Knowing that the holidays were near & I would likely be out of town for a few days I needed to prepare a dish that could incorporate all of these glorious veggies. Nothing says winter comfort more roasted & caramelized vegetables served over warm hearty grains.

Roasted Winter Vegetables with Jeweled Grains

 

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Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

 

Author: Vegenista

Recipe type: Meatless Main

Cuisine: Vegan

Serves: 4-6

Ingredients

• ¼ cup avocado oil
• 3 medium beets, peeled & cut into wedges
• 2 Tbsp. chopped fresh thyme
• 1 delicata squash, unpeeled, halved, seeded, cut into half-moons
• 2 medium turnips, peeled & cut crosswise into small chunks
• 6 small garden carrots, unpeeled, sliced in half lengthwise
• 1 small head purple cauliflower, cut into florets
• 1 yellow onion, cut into chunks
• sea salt & pepper to taste
• ½ bunch of kale, lightly steamed & chopped
• 1 cup uncooked rice or grain of choice (I used Trader Joe’s Harvest Blend)

Instructions

1. Position one rack in the middle & one rack on the bottom of oven & preheat to 375 degrees F. Line two rimmed baking sheets with parchment paper.
2. Combine beets, a splash of oil, & a large pinch of thyme in a medium bowl. Sprinkle with sea salt & pepper & toss to coat. Transfer to prepared baking sheet.
3. Combine all remaining vegetables, herbs, & avocado oil in a large bowl. Sprinkle generously with salt & pepper & toss to coat. Divide vegetable mixture between prepared baking sheets.
4. Roast vegetables for 30 minutes. Reverse baking sheets & continue roasting until all vegetables are tender, stirring occasionally, 20 - 30 minutes longer.
5. While vegetables are roasting, prepare your rice or grains according to package directions.
6. Toss roasted vegetables with the cooked grains & kale.

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I love the way the red beets coat the grains giving them a “jeweled” holiday flare. Enjoy!