roasted summer veggies

Roasting is an easy way to prepare in-season veggies. These lightly spiced veggies help to beat the summer heat by incorporating Pitta pacifying herbs and spices.

Since Pitta doesn’t do well with too much heat, we’ve toned down the pungent, sour, and salty aspects of this dish to create a more mild, cooling dish with lots of flavor. The fennel and dill also compliment by adding a fresh touch, while cooling the body.

These veggies make an excellent side dish, and are a little sweet due to the roasting. They go great alongside main dishes, and can make a meal on their own for those with slower digestion. For the adventurous, try these veggies mixed in with your kitchari!

Ingredients

1 lb carrots
1 handful green beans
*or substitute your favorite summer vegetables
1 fennel bulb
2 TBS traditional ghee or golden healer ghee
½ tsp cumin seeds
1 ½ tsp Pitta churna
¼ tsp Himalayan mineral salt
1 TBS fresh dill
1 TBS fresh fennel fronds

Method

Preheat oven to 400 degrees.
Melt the ghee, if it isn't already.
Peel the carrots and slice into quarters lengthwise. Longer carrots can be cut in half, and then quartered.
Chop off the ends of the green beans, and cut the fennel bulb into thick slices.
Toss all the veggies in a bowl with the melted ghee.
Add cumin, Pitta 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 20 minutes, stirring the veggies halfway through.
Once cooked, allow to cool slightly, and top with chopped fennel fronds and dill.