I aim to eat mostly local, seasonal food. We get most of our food from our CSA (farm share) and for the past several months, have had seemingly endless supplies of all the root veggies. Beets, potatoes, parsnips, carrots, turnips, radishes, rutabaga, sweet potatoes, celeriac, kohlrabi... and I am sure I'm forgetting more!
These dirt-born veggies end up raw in salads, cooked in soups, sauces, and even baked into cookies (the best Sweet Potato Cookies here)!
You can use whatever veggies you'd like, but I used parsnips, sweet potatoes, carrots, and turnip.
Also local: this honey!
I was instantly attracted to Nina's Honey, and I think it's pretty obvious why. If you're confused, allow me to introduce myself: My name is Morgan and I am OBSESSED with dogs!
(Put a dog on the label, and I'll buy it!)
As much as I love winter food, I'm getting reeaalllly over this cold weather and am ready to lighten up. I am loving the fresh bright flavors that the lime zest and herbs bring - I can feel spring coming (despite the 2 feet of snow outside)!!!
This dish is great on it's own, served as a side, with quinoa, or on a bed of greens. It's actually quite easy but looks impressive. Take it to a party and I guarantee it will be the first empty dish.
Roasted Roots with Honey Lime Herbs
Root veggies (about 6-8 cups total)
-2 large carrots, scrubbed and chopped
-2 large parsnips, peeled and chopped
-2 medium sweet potatoes, peeled and chopped
-2 medium turnips, peeled and chopped
1-2 TBSP avocado oil
1 tsp sea salt
1/2 tsp garlic powder
2 TBSP extra virgin olive oil
1 TBSP honey
Zest and juice of 1 lime
1/4 cup chopped fresh herbs (I used parsley, cilantro, and chives)
Pinch of sea salt and pepper
Toss the chopped veggies with the avocado oil, sea salt, and garlic powder. Roast on parchment paper at 400 for 25-35 minutes, until soft and beginning to turn golden brown.
In a bowl, mix the olive oil, honey, lime zest and juice, herbs, sea salt and pepper. Toss the roasted veggies with the herb dressing and serve.