autumn roasted veggies
Well-cooked, well-spiced, well-fatted. The three most important qualities we want our food to have during Vata season. These quick and easy roasted root vegetables are the perfect side dish this season; they are grounding (root veggies), they are pacifying (sweet, salty, and sour tastes for Vata), and they are delicious.
Give them a try along side your favorite dal or kitchari or you could even make them into a meal alone, as a lighter dinner option.
Ingredients
4 cups root vegetables such as carrots, beets (red or golden), sweet potatoes, parsnips, and/or radishes
4 TBS ghee, seperated
1.5 TSB Vata Churna
Juice of 1 lime
Himilayan Mineral Salt, to taste
Method
Preheat oven to 400 degrees.
Melt the ghee, if it isn't already.
Peel the vegetables, as needed, and cut into bite sized pieces.
Toss all the veggies in a bowl with the 2 TBS melted ghee.
Add Vata Churna and salt. Toss thoroughly so that veggies are evenly seasoned.
Place on a baking sheet in a single layer, line with parchment paper if preferred.
Bake for 25 minutes, stirring the veggies halfway through.
Once cooked, allow to cool slightly and transfer to a bowl. Add the remaining 2 TBS ghee and toss to coat.
Add fresh lime juice and toss to coat.
This recipe was created and shared by our very own Meagan VanStratt.
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Photo curtsey of The Kitchen Magpie.
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