Roasted Winter Root Vegetable Medley

Roasted Winter Root Vegetable

Here's a wholesome winter roots vegetable recipe inspired by Ayurvedic principles: The roasted winter root vegetable dish will be best served with:

• Turmeric Ginger Lentil Soup: This nourishing soup complements the roasted flavors perfectly.

• Basmati Rice with a Hint of Cardamom: The fragrant rice dish balances well with the richness of the root vegetables.

  These additions will create a well-rounded, flavorful meal.

  Roasted Winter Root Vegetable Medley

  Ingredients:

  • 2 cups sweet potatoes, peeled and cubed

  • 2 cups carrots, peeled and sliced

  • 2 cups parsnips, peeled and cubed

  • 1 cup beets, peeled and cubed

  • 1 cup turnips, peeled and cubed

  • 2 tbsp ghee (clarified butter)

  • 1 tsp turmeric powder

  • 1 tsp cumin seeds

  • 1 tsp coriander powder

  • 1/2 tsp black pepper

  • 1/2 tsp cinnamon

  • 1/2 tsp Himalayan pink salt

  • Fresh cilantro for garnish

  Instructions:

  1. Preheat your oven to 400°F (200°C).

  2. In a large bowl, toss all the root vegetables with the ghee, ensuring they are evenly coated.

  3. Add the turmeric powder, cumin seeds, coriander powder, black pepper, cinnamon, and salt to the vegetables. Toss again to distribute the spices evenly.

  4. Spread the vegetables in a single layer on a baking sheet.

  5. Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

  6. Remove from the oven and let cool slightly.

  7. Garnish with fresh cilantro before serving.

  Enjoy!

  This dish is perfect for warming up during the colder months, and it aligns with Ayurvedic principles by incorporating balancing spices and grounding root vegetables.

Complementary Foods and Soup

Turmeric Ginger Lentil Soup

This nourishing soup pairs wonderfully with the roasted vegetables.

Ingredients:

• 1 cup red lentils, rinsed

• 1 tbsp ghee or olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1-inch piece of fresh ginger, minced

• 1 tsp turmeric powder

• 1 tsp ground cumin

• 1/2 tsp ground coriander

• 1/4 tsp ground black pepper

• 4 cups vegetable broth

• 1 can coconut milk (optional for extra creaminess)

• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the ghee or olive oil over medium heat.

2. Add the onion and cook until translucent, about 5 minutes.

3. Add the garlic and ginger, and cook for another 2 minutes.

4. Stir in the turmeric, cumin, coriander, and black pepper.

5. Add the rinsed lentils and vegetable broth, bring to a boil.

6. Reduce heat and simmer for about 20 minutes, or until lentils are tender.

7. Stir in the coconut milk (if using) and adjust seasoning if needed.

8. Serve hot, garnished with fresh cilantro.

Basmati Rice with a Hint of Cardamom

A fragrant rice dish that balances well with the rich flavors of the roasted vegetables.

Ingredients:

• 1 cup basmati rice

• 2 cups water

• 1 tbsp ghee or olive oil

• 4-5 cardamom pods, lightly crushed

• 1/2 tsp salt

• Fresh cilantro for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear.

2. In a medium saucepan, heat the ghee or olive oil over medium heat.

3. Add the cardamom pods and sauté until fragrant, about 1 minute.

4. Add the rice and stir to coat the grains with the ghee/oil and cardamom.

5. Add the water and salt, bring to a boil.

6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

7. Remove from heat and let sit covered for 5 minutes.

8. Fluff with a fork and garnish with fresh cilantro before serving.

These additions will create a well-rounded, flavorful meal that aligns with holistic and Ayurvedic principles. Enjoy!