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While I love my organic vegetable box, I am apt to find myself overloaded with root vegetables come winter. And as much as I love eating carrots, beets, carrots, carrots, turnips, carrots, parsnips, and carrots yet again, I find they easily become boring mid-winter. I’m always looking for new ways to make them more exciting.

While planning a dinner for friends (and trying to use up my accumulated root veggies collection…), I remembered a simple, yet delicious dish my aunt and uncle served me most recently at Thanksgiving (thanks Liz&Dan!). They make a fabulous 7-veggie roasted root vegetable mix, combining the earthy combination of onions, celergy root, turnip, sweet potatoes, potatoes, carrots, and parsnips. To dress up the veg, they toss them not only in oil prior to roasting, but also balsamic vinegar, which results in a delightful glaze.

This dish is easy to prepare, but requires some time to peel and chop the root veg. My aunt and uncle usually leave out beets, as the vibrant red stains other vegetables, but beets are one of my favourites, so I tried this recipe with candy cane beets.  It worked out great if you can get your hands on some (no staining!) or golden beets would also be a good work around. I’m also a fan of roasted brussel sprouts, so included them in my mix.  Feel free to use whatever mix of vegetables you love. The leftovers are great reheated or served cold with some leafy greens.

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Balsamic-Glazed Roasted Root Vegetables

(serving size varies depending on the number of veggies you choose to include in the mix!)

Ingredients

Selection of root vegetables, peeled and cut into ~2 cm cubes:

  • Onion
  • Celery root
  • Turnip
  • Sweet Potato
  • Potato
  • Carrots
  • Parsnips
  • Beets (to avoid staining other veg, use candy cane or golden beets)
  • Brussels sprouts

Olive oil

Balsamic vinegar

Salt & pepper to taste

Mix of your favourite herbs, dried or fresh, finely chopped:

  • basil
  • thyme
  • oregano
  • rosemary
  • parsley
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Veggies ready to roast! 

Directions:

Preheat oven to 400 F.

Prepare root veggies by washing, peeling, and then chopping them into ~2 cm (3/4 inch) cubes. If using, clean and trim the Brussels sprouts and leave whole or halve if large.

In a large bowl, toss veggies with oil and vinegar and herbs to taste. Transfer to a large baking dish (e.g. 8×13 Pyrex) and bake for ~75-90 mins, or until vegetables are baked through and sides are browned. Stir roasting veggies every 20-30 minutes to cook evenly.

 

Bon appetit!

 

Catherine

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I don’t know about you, but for me there are very few things that beat waking up to the smell of muffins baking in the oven. Now that I live alone, I have to make-do with waking up early enough to make them before it can be enjoyed, but it’s still worthwhile, especially with such an easy, delicious recipe as this one. I can pop it in the oven, have a quick shower, and have delicious hot muffins when I’m done.

I came across the recipe on the back of the package of 10 Grain Bob’s Red Mill cereal, and have spruced it up to my taste. I’ve made it with both 10-grain and 7-grain mixes from Bob’s Red Mill, which I often have as hot cereal as well. I hope you enjoy, and I really hope you will surprise a loved-one with them one day!

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Ingredients: makes 12 muffins 
-1 1/4 cups sour milk/buttermilk (just add 1-2 tsp lemon juice or vinegar to milk, it will go sour!)
-1 cup 10 grain breakfast cereal (or 7 grain), I use Bob’s Red Mill (that’s where the recipe comes from)

-1/3 cup butter, room temperature (original recipe calls for margarine, so I’m sure it works well too)
-1/2 cup sugar
-1 large egg

-1 cup unbleached white flour
-1/2 tsp salt
-1 tsp baking powder
-1 tsp baking soda

-1/2 cup dried cranberries (I like to use the dehydrated kind that is unsweetened, but I’m sure craisins are delicious too)
-zest from 1 orange or 2 clementines
-1/2 cup pecans (optional)
-12 muffin tin liners

Directions:

Put milk and 10-grain cereal in a bowl and stir. Let stand while you prep the rest. Preheat oven to 400F. Line each muffin pan with muffin liners (this will help a lot!).

Cream the butter and sugar in a large bowl. Once creamed, add the egg. Mix well, then add the orange zest. In another bowl, mix the flour, salt, baking soda, and baking powder.

Add dry ingredients and milk/10 grain cereal mix to the big bowl, and stir well. Add the cranberries and pecans.

Pour into a muffin tin either lined with muffin paper (my preference with these muffins as they are a bit sticky) or greased and floured.

Bake for 15-17 minutes, then remove from the muffin tin onto a cooling rack and enjoy warm!

-Sitelle

PS I can’t believe Catherine and I have been adding to this blog for 4 years today! That’s a lot of recipes 🙂

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