Roasted Roots Recipe
I was especially looking for bright and interestingly shaped root vegetables to roast and present on a platter for a catering job when a paid a visit to the Santa Monica Farmer’s Market a few weeks ago. I was able to find beautiful varieties of Thumbelina (aka Parisian) Carrots, Ninja, Watermelon, and Green Meat Radishes, as well as Baby Indian Eggplant grown and harvested by Weiser Family Farms.
The nutritional benefits of raw roots are without doubt, incredible for health. Carrots contain high amounts of Vitamin A (in the form of retinol) by way of beta-carotene which when absorbed by the body, boosts brain and eye health, heals and brings vitality to the skin (the human body’s largest organ) and supports overall immunity as a powerful antioxidant preventing cellular breakdown by fighting free-radicals. Radishes are a great source of Potassium, Fiber and Vitamin C aiding in detoxification of the blood and liver.
My decision making when solidifying recipes always comes down to balancing culinary preference and technique with the result being to receive optimal nutritional value. As my goal is to simultaneously build a great looking, tasting and health-forward plate.
Check out the recipe below to make your own amazingly delicious and nutritious roasted root vegetables!
METHOD OF PREPARATION:
*Preparation for Roasting 2lbs of raw vegetables:
*Preheat oven to 400 degrees
1st: Wash and scrub any residual soil and debris away from the surface
2nd: Remove and/or trim stems
3rd: Cut your vegetables into halves and quarters (the smaller the cut, the faster it will cook)
4th: In a large bowl, toss vegetables in olive oil enough to cover each surface, Add
· 1/2 tsp of Himalayan Salt
· 4 Cloves Fresh Chopped Garlic
· 1 Large Knob of Freshly Grated Ginger
· 1 sprig of Fresh Rosemary
· 1 Tbsp of Fresh Thyme Leaves
· 1/2 tsp of Cayenne Pepper (to taste)
5th: After covering vegetables in the mixture of spice and aromatics place on a baking sheet and into the oven for 25-35 mins.
6th: Enjoy your veggies xo