Thursday, February 11, 2016
Roasted Root Bowl...
I've really been craving root vegetables lately. Radishes, Turnips you name it. The problem is I eat them so seldom I don't really know what to do with them most of the time. This is one of those magical dishes born somewhat out of necessity. Meaning, it was really all I had on hand and I needed to make something for dinner.
I am beyond amazed at how well this turned out. It's a super simple dish to throw together, and despite the hour and fifteen minute cooking time it is super low effort. I kept it lightly and simply seasoned so as not to overpower any of the natural roasted flavor of the veg. All the flavors work so well together and I love the variety of texture between the different roots and the cous cous. I hope you enjoy it too!
Roasted Root bowl
2 medium Sized Turnips Diced
1 Large Parsnip cut into Half Moons
1 large Onion Diced
12 Radishes cut in Half
1/2 Bag of Baby Carrots Left whole if small otherwise cut in half
Olive Oil to taste
Maple Syrup to taste
Sea Salt to taste
Garlic Powder to taste
Black Pepper to taste
Garlic Olive Oil Cous Cous
2 Cups Pearled Cous Cous
4 cups Water
1 Vegan Chicken Bouillon Cube
1 tsp Garlic Powder
1-2 Tbsp Olive Oil
1/4 tsp Ground Turmeric
Garlic Infused Olive Oil to taste (Optional but recommended)
Minced Parsley to Garnish
- Combine everything for the Roasted Roots in a large glass baking dish. Stir it so it's all mixed together then cool it at 400'F for 1 hour.
- Increase the heat to 500'F and cook for an additional 15 minutes until the roots are nice and browned.
- Combine everything for the garlic cous cous (except the garlic infused oil, and the parsley) in a pot and bring to a boil. Reduce heat and simmer until all liquid has been absorbed.
- Drizzle garlic infused olive oil over the cous cous, and stir to combine.
- Plate the cous cous, top it with the roasted roots, and sprinkle the minced parsley over top. Add additional salt and pepper to taste if desired.