I love root vegetables! Roasted up, yeah, that's the good stuff! These are made even better by brushing them with a delicious sauce that takes just a minute to whip up.
3 turnips, peeled and quatered
1 small sweet potato, cut into 1-inch cubes
6 Brussels Sprouts, halved
10+ whole garlic cloves
1 onion, diced into big pieces
3 tiny red potatoes, quartered
1 bunch of cilantro
2 Serrano chillis (or just 1 if you don't loveeee the heat!)
3 tablespoons raw local honey
1 tablespoon unfiltered apple cider vinegar
Prevent the oven to 375°F and prepare a glass baking dish by spraying it with some olive oil spray.
Add the root veggies, a little salt and pepper and a tiny drizzle of non-virgin olive oil. Roast until for tender, about 30-45 minutes.
Meanwhile, make the sauce: In a food processor add all sauce ingredients and blend until smooth. You can add a dab of water to thin if necessary.
5 minutes before you pull the veggies from the oven, stir in some sauce, and toss to coat.
Save any leftover sauce in an airtight jar in the fridge.
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