WINTER ROOT ROAST

4 servings, 1 hour

INGREDIENTS

• 1 medium parsnip, peeled and chopped 

• 1 large beet, peeled and chopped

• 1 medium sweet potato, peeled and chopped 

• 3 medium carrots, peeled and chopped 

• 5 sticks of celery, chopped 

• 1 medium fennel bulb, chopped 

• 1 tbsp avocado oil (for roasting)

• 1 tsp sattvic spice mix (or freshly ground cumin powder)

• Salt and pepper to taste 

• 2 tbsp fresh thyme leaves 

Dressing

• 6 tbsp Sunflower oil

• 1-2 tbsp Dijon mustard (adjust to taste)

• 1 tbsp apple cider vinegar

• 2 tbsp fresh rosemary leaves

• 2 tbsp fresh thyme leaves 

• 2 finger pinch asafoetida (optional, omit if you don't have it)

• Dash of cayenne pepper (optional)

• Freshly cracked black pepper 

  
  

DIRECTIONS

1. Preheat the oven to 425 degrees Fahrenheit.

2. Spread the chopped veggies on a baking sheet with a small amount of baking oil and salt and pepper. Roast for 25 minutes.

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

4. Once the veggies are done roasting, Add the thyme, mix, and roast for an additional 10 minutes or until the veggies are tender.

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

#vata #pitta #kapha #lunch #dinner #winter #fall

Notes

• You can pair this dish with any of the #grainsideoption, cooked quinoa, meat (chicken or turkey would be best), paneer cheese, a piece of sourdough, gluten-free, or sprouted grain bread, and/or the simple cooked mung beans which you can make while the veggies are baking!

• If you are kapha - have it alone as a light meal, pair with cooked quinoa, steamed greens, and/or the cooked mung beans.

• If vata - pair with any meat option, bread option, paneer, or a #grainsideoption

• If pitta - pair with any #grainsideoption, sprouted grain bread, cooked mung beans, paneer, cooked tofu or meat