Roasted Vegetables from the Farm Girl

Though it is incredibly simple, this dish is really a little masterpiece.

The beauty of this dish is that I grew or harvested each of these veggies– and that makes me feel just a little bit badass. The kabocha pumpkin was grown in my yard, basically as an accident. The baby carrots, leeks, and striped beets were harvested from the farm; the ginger is from Oahu too.  The garlic is from elsewhere (it doesn’t grow here), and the spices are from afar too. The leeks picked up much of the sweetness from the sucanat, and the roasting brings out the natural sweetness of the beets and the kabocha; the ginger and black pepper adds just a bit o’ spice and warmth.

This version is exactly what I made, but it could of course be changed up, depending on the available veggies in your part of the world.

wicked good roasted vegetables

one kabocha pumpkin, about 3-4 pounds, cubed or sliced thin
five small beets
six leeks (not the green tops, save those for stock)
4 cloves of garlic
1 tbsp of shredded ginger

Toss the veggies with about 1tbsp sucanat, 1 tsp brown mustard seeds, 2 tsp black pepper, 2 tsp seasalt, and about 3 tbsp of coconut oil.  Bake at 350 for about 45 min, and then at 400 for another 15 minutes or so.

They are totally edible on their own, as a side, or as a mix-in.  I enjoyed mine with some soba noodles and quick peanut sauce. Total.Foodie.Heaven.

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About Andrea Bertoli 597 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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