As we bid a very happy goodbye to 2020 and a warm welcome to 2021 and better times ahead, we’re in a reflective mood. From our first snow in early December, this winter promises to be a good time to burrow in and cook some soul satisfying meals.
With all of the baking and decadent foods we have treated ourselves to this season, January brings out my desire to have some hearty vegetable forward meals. One of my favorite dishes of the late winter is roasted root vegetables. They lend themselves to many different spices and when cooked in a hot oven become meltingly tender and filling. I make a huge sheet pan in the beginning of the week which I then repurpose into three or four great hot yet quick meals.
Roasted Seasoned Root Vegetables
6 c peeled and cubed squash, peeled shallots or baby onions, brussels sprouts, whole mini beets and/or baby potatoes
½ c extra virgin olive oil
1/4 c natural pomegranate molasses
2 tb harissa sauce
2 ts harissa spice or Aleppo pepper
1 3/4 tsp sea salt
1/2 c chopped cilantro
Parchment lined or foil lined preheated baking sheet
Prep vegetables and combine in a large bowl. In a small bowl, mix extra virgin olive oil, pomegranate molasses, both harissa and sea salt and mix well. Pour over vegetable mixture and toss until well coated. Carefully pour onto the preheated sheet and cook on the bottom rack of 450 degree oven 40 minutes. Gently toss every 10 minutes so the vegetables do not mash themselves.
Sprinkle with cilantro. Serve warm or at room temperature. Makes 6 - 8 cups
The next day sprinkle your vegetables with grated cheese and make magical vegetable tacos. Serve with two poached eggs on top for an amazing vegetable hash. Heat vegetables and tear open a burrata cheese on top. Serve with more harissa. Bring to room temperature and serve over an arugula or mixed green salad topped with crumbled goat cheese. Cook up some grains or quinoa and serve hot vegetables over for an amazing power bowl. Top with micro greens and feta if you want a warming, quick yet delicious meal. I ended up switching it up and make a greens and grains bowl which I topped with house pickled vegetables and feta. Amazing!
Though summer is my favorite season, these roasted vegetables and our soups are something I look forward to every winter. Coziness abounds for our resilient customers seated in our heated tent at Industry City, enjoying a bourbon hot chocolate or cider or maybe a cup of Egyptian Lentil Soup to warm up as they visit outdoors with friends. We’re overjoyed to see people making s’mores at the fire pit and embracing the winter. Me, personally I am learning to dress warm, enjoy the crisp air and embracing the heartier foods of Winter!