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Scarlet Roasted Vegetables

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A medley of root vegetables will turn scarlet from the beets.

“I call these scarlet vegetables because the beets bleed into the others, making everything red, messy and yummy,” Alicia Silverstone writes in “The Kind Diet” (Rodale, $29.99). “This is a pretty dish, perfect for Thanksgiving or any time.”

Scarlet Roasted Vegetables

4-6 shallots, peeled and halved lengthwise
3 large beets, cut into 1-inch chunks
2 parsnips, quartered lengthwise
1 large fennel bulb, halved, cored and thickly sliced
1-2 cups kabocha squash, cut into big chunks (peel only if the squash is not organic)
3-4 ribs celery, cut in 1-inch pieces
3-4 dried bay leaves
1/2 cup pecan halves
6-8 dried apricots, coarsely chopped
1-2 teaspoons shoyu (see note)
Grated zest of 2 lemons
2-3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 tablespoons chopped fresh parsley

Preheat the oven to 350 degrees. Lightly oil a large, shallow baking dish.

Combine shallots, beets, parsnips, fennel, squash and celery, bay leaves, pecans, apricots, shoyu, lemon zest and oil in a mixing bowl. mix the vegetables to coat them well.

Transfer the vegetables to the prepared baking dish and spread out evenly. Cover with aluminum foil and roast for 40 minutes or until the vegetables are soft when pierced.

Remove the foil and roast for 15 minutes longer to let the vegetables brown a little. Remove from oven and toss with the lemon juice. Garnish with the parsley.

Note: Shoyu is a type of soy sauce. It is available at Asian Markets and Whole Foods.

Makes 4 to 6 servings.

From “The Kind Diet” by Alicia Silverstone

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