Roasted Beets and Sweets

Cozy

In a word, that’s what a bowl of roasted vegetables is for me. Cozy, and comfortable, and oh so EASY!

I’m flummoxed when I learn that folks aren’t just roasting their vegetables. Other than the chopping and a little stirring, there is barely any work or even technique involved.

The payoff, however, is TREMENDOUS!

Caramelized bites of delicious vegetables enrobed in well-spiced oil! What could be better?

And consider the benefits: your kitchen will be warmer, you will feel more grounded and nourished. Most likely you will even sleep and poop better.

One of my favourite combinations are beets and sweet potatoes. It’s hard to even call it a recipe, though, and as always you should feel free to improvise and make it your own, using seasoning you have on hand.

Roasted Beets and Sweets

Serves 4-6

2-3 medium sweet potatoes

4-6 medium beets

Melted ghee or sesame oil

1-2 tsp cumin seeds

1-2 tsp fennel seeds

Salt and pepper to taste

Preheat oven to 400 and prepare a sheet pan with parchment paper.

Chop your vegetables into pieces that are slightly larger than bite sized as they will shrink a bit as they roast. You want everything to be roughly the same surface area so it cooks evenly. The smaller you cut them, the faster they will cook.

Pour about a ¼ cup of oil over your vegetables and then sprinkle the seeds and salt and pepper. Stir well and then as weird as it sounds, taste the spoon you are stirring with. It should already taste well seasoned.

Slide your pan into the oven and allow to roast. Check on your vegetables at the 20 minute mark, giving everything a good stir, and then continue to roast, stirring occasionally until everything is golden brown and delicious. I tend to push it until things are on the verge of getting burnt, because we want that deep caramelization.

Taste for seasoning, adding more salt and pepper if it feels necessary.

Enjoy these by themselves or as a side!