food farmers' corner
BY RED JEN FORD
A bright array of root vegetables like carrots, beets, and sweet potatoes
celebrate the beautiful colors of fall. This vegan and gluten-free main course
for your holiday table or a hearty substitute for stuffing, keeps well, feeds an
army (so to speak), and transports and reheats easily.
Roasted Root Veggies
2 tbsp olive oil, plus more for preparing pan
2 tsp herbs de Provence or Italian seasoning
2 cloves garlic, minced or pressed
1 tsp sea salt
½ tsp fresh cracked black pepper, or to taste
2 large or 4 small carrots – yellow, red and/or
3 garnet yams or sweet potatoes
4 large beets, golden and/or red
1 red onion
1 cup quinoa, rinsed and drained
2 cups vegetable broth or water
1 good pinch of herbs de Provence or
Sea salt to taste (use more if using water,
less if using broth)
Optional Toss Ins
½ cup currants, chopped raisins or
fruit-juice sweetened cranberries
Preheat oven to 400°F. Lightly oil a shallow roasting pan.
In a large bowl, whisk together olive oil, herbs, garlic, salt, and
pepper. Peel and then chop all the root veggies into bite-size
pieces. Toss into the large bowl with the herb mixture and coat.
Spread in single layer on pan. Roast 30-40 min, or until
vegetables are tender and beginning to brown, stirring every
Meanwhile, prepare the quinoa according to package directions.
If cooking in water, be sure to add salt and a pinch of dried herbs
for flavor. Let cool and fork through to break up any lumps.
Mix cooked vegggies with the quinoa and toss-ins in a large
bowl. Enjoy now or pack in a glass or ovenproof casserole dish,
and cover with foil for easy re-heating.
Refrigerate for up to three days.
Notes: Don’t have this specific combo of veggies?
Use whatever combo of root vegetables on hand; you may even
include parsnips, rutabagas or turnips.
Red Jen Ford is a Certified Holistic Health Coach, Yoga Instructor and Seasonal Eating Expert.
Jen teaches the benefits and simplicity of eating local, sustainably grown food. Enjoy more
of her dishes in her fall recipe booklet or online course, Simply in Season – Fall Recipes to
Celebrate Healthy, Easy Seasonal Food. Redjenford.com