I’m not sure how many inches of snow we’ve gotten so far; snow tends to melt away quickly in Colorado. At least a foot of it. This is Bella, showing you. (Yes, she wanted to be out there…although briefly.)
I decided it was a weekend to roast vegetables. So I, along with the other 152,000 people that knew it was going to snow big this weekend stocked up on food Friday night.
vegan, gluten –
- 6 beets
- a lot of carrots, peeled
- 3 sweet potatoes
- more handfuls than you think of brussel sprouts
- a head of cauliflower
- salt & pepper
- several glugs of olive oil
Chop carrots, cauliflower and brussel sprouts into bite-size pieces. Toss with oil, oregano, salt & pepper. Roast those veggies on trays lined with aluminum foil (because I am lazy and have a hard time with blackened pans; I reuse the foil, though). Roast beets and sweet potatoes in their own pockets of foil. Don’t bother washing. When tender, take out of oven, let cool, and remove skins under water. Chop beets and toss in with other veg.
Crush cumin, toss in with potatoes and mash.
Serve roast veggies on potato mash.
Holy cow, it’s awesome. I couldn’t wait to eat them to cool, I kept popping them into my mouth. Not a fan of any of those above veggies? Roast them; you will be.