SPRING ROOT ROAST

4 servings, 30 minutes

INGREDIENTS

Veggie Roast

• 3 medium carrots, peeled and chopped

• 1 parsnip, peeled and chopped

• 1 beet, peeled and chopped

• 1 cup asparagus, chopped

• 1 fennel bulb, chopped

• 1 cup radishes, chopped

• 1 leek, chopped

• 8 thyme sprigs

• Avocado oil for baking

Dressing

• 3 tbsp sunflower oil

• 2 tbsp apple cider vinegar

• 1 tbsp dijon mustard

• 1 tbsp fresh basil, chopped

• 1 tbsp fresh thyme, chopped

• Pinch asafetida powder

• Pinch cayenne pepper

• Salt & pepper to taste

Serving suggestion (pick one)

• Cumin rice

• Lemon rice

• Saffron rice

DIRECTIONS

1.  Preheat the oven to 475 degrees Fahrenheit (245 degrees Celsius).

2.  Spread the chopped radishes, carrots, beets, and parsnips on a baking sheet with a small amount of baking oil and salt and pepper. Bake for 10 minutes. Pull out of oven and set aside.

3.  In the meantime, chop the leeks, fennel, and asparagus. Add to the other veggies on the baking tray with baking oil and salt & pepper. Add the thyme sprigs and bake all the veggies for an additional 10-15 minutes (until veggies are tender).

4. While that is baking, add all the ingredients for the dressing to a small food processor or blender. Blend into a uniform sauce.

5. Once veggies are done roasting, remove the thyme sprigs and add the cooked veggies to a mixing bowl and mix with the sauce. Serve warm.

#vata #pitta #kapha #spring #lunch #dinner

Notes

• Spring is a time for fresh veggies to offset the heaviness we typically feel in our bodies and minds. It is a time to lighten up and let go....and in walks the spring root roast!

• Option to serve this with any #grainsideoption but I think it goes great with something simple and nourishing like cumin rice.

• Option to serve this with a side of steamed kale for some extra green/ bitterness if you feel like you need the anti-inflammatory, cooling, and light vibes of greens.