Roasted Root Veg

Roasted Root Veg

Ingredients:
1 tbsp extra-virgin olive oil
¼ cup/7 g fresh parsley 1

Directions:
Preheat the oven to 400°F/200°C/gas 6. In a large roasting
2 garlic cloves
pan/tray, combine the beets/beetroot, carrot, and turnip.
½ cup/120 ml Vegan Sprinkle them with the rosemary and oil and toss to mix. Cover
“Mayonnaise” () the pan tightly with foil, then roast for 20 minutes. Uncover
or Vegenaise
and roast until the vegetables are tender when pierced with
a paring knife, about 10 minutes more.
4
SERVES
2
While the veggies roast, put the parsley and garlic in a food
processor and process to mince. Add the “mayonnaise” and
process to mix well. Transfer the aioli to a small serving bowl.
3
Serve the roasted veggies drizzled with the sauce or serve
the sauce separately for dipping.
NAGEV
GIB
Ever wonder what those giant, brown-skinned
1 yucca
(about 14 oz/400 g) carroty-looking things are at the market? They are
yucca—the starchy tuber that is eaten in most trop-
1 roasted red bell
pepper/capsicum ical cultures, the way we eat potatoes, as a cheap
2 tbsp freshly squeezed and tasty root veg. Look for medium-size, firm
lime juice roots with no soft spots. The smooth, rich texture
2 tsp chopped chipotle of the yucca gives potatoes a run for the money.
chiles in adobo sauce
2 tbsp extra-virgin olive oil
Yucca
4
SERVES
with Chipotle–Red Pepper Drizzle
1
Peel the yucca and cut it into quarters lengthwise. Slice
out the tough core portion and then slice the pieces into
1-in/2.5-cm chunks. Put the pieces in a large pot with cold
water to cover, then bring to a boil over high heat. Adjust the