Spicy Roasted Vegetables

There’s nothing better than walking around a farmer’s market in your hood, on a warm sunny day. That’s just what the hubby, baby, and I did. I get so inspired by all the fresh produce!

IMG_2564

This week I adapted a Kimberly Snyder recipe using some market produce.

IMG_2565

Spicy Roasted Vegetables

  • 2 small onions, peeled and cut into small chunks
  • 3 small sunchokes, scraped and cut into small chunks
  • 2 small purple potatoes, cut into small chunks
  • 2 beets, peeled and cut into small chunks (I used rainbow beets!)
  • 4 carrots, peeled and cut into small chunks
  • 2 garlic cloves, coarsely chopped
  • 2 tbsp olive oil
  • 3/4 tsp Jaffna hot curry powder
  • 1/2 tsp ground cumin
  • 1/2 cup vegetable broth
  • salt and pepper to taste
  • 1/2 tbsp balsamic vinegar
  • 2 tbsp pine nuts
  • 3 tbsp basil, sliced

Preheat the oven to 350F. Place all the ingredients in a roasting pan, except the last 3 ingredients.

IMG_2586

Roast in the oven for 2hrs, or until desired doneness. Take the vegetables out of the oven and sprinkle to the last 3 ingredients; mix well.

IMG_2587

You can play around with the vegetables–use what you have. You can also decrease the amount of curry powder, as it is SPICY!

Enjoy!

vegbadge

3 thoughts on “Spicy Roasted Vegetables

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s