Thanksgiving: herb roasted root vegetables

appetizer, holidays, mains, recipes, sides

It is time to celebrate our second Scottish Friendsgiving.

Thanksgiving is less than one week away and we are grateful to have friends to share the occasion with in Scotland. This time of year, many people find it impossible to eat healthy. This side dish is seasonal, festive, mouth-watering and it won’t break the bank or increase the waistline. This recipe is great for a crowd because you can easily double the quantity and roast baking sheets full of veggies.

This year I am contributing these delicious herb roasted root vegetables. The mix is a wonderfully colourful and comforting mix of roasted parsnip, butternut squash and sweet potato. You can use any combination of root veggies you like. If you don’t like sweet potato, you can substitute white or red potatoes. Not a fan of parsnip? Use carrots instead. It’s a great way to clear out your produce drawer, and the process could not be easier.

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Ingredients

Serves 4

1 large butternut squash, halved, seeded and cubed
3 large sweet potatoes/ yams, scrubbed and cubed
1 medium yellow onion
3 large parsnip, cubed
2 tablespoons extra-virgin olive oil (or coconut oil), plus more for drizzling
1 1/2 teaspoons kosher salt, chopped garlic, mixed herbs + thyme
Freshly ground black pepper
Top with 2 handfuls of pumpkin seeds

* Dairy options in notes below

Method

Place 2 baking sheets in the oven and preheat to 425 degrees F or 220 C/Gas Mark 7.

Cut all the vegetables into 1 1/2-inch pieces or cubes. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, oil, seasoning and salt in large bowl. Season generously with pepper.

Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don’t steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Notes
-If you tolerate dairy, some sprinkled feta, parmesan, or crumbled goat cheese would be a nice addition.
– Best to keep seasoning simple in this recipe.  Root veggies have such earthy and wonderful flavors. For more flavor, you could sprinkle them with rosemary, oregano, a little cumin, or fresh chopped parsley. Be creative as you want.

-If you use red beets in this recipe, keep in mind that the roasting will release a pinkish juice that will color the other vegetables. If you’d rather not have pinkish veggies, use golden beets or omit the beets completely.

For more inspiration click here to see several healthy vegetarian side dishes for Thanksgiving from Food Network and Delish.

What do you plan to cook this Thanksgiving? I hope your day is a special and delicious time with family, friends and the ones you hold dear. May peace and grace be yours abundantly!

 

x

 

 

 

 

 

overnight pumpkin spice oats

breakfast, recipes, snacks

This time of year I crave all things pumpkin. Pumpkin bread, pumpkin chili, pumpkin risotto, pumpkin curry, pumpkin pancakes – sweet or savory, the options are endlessly mouthwatering. It is finally pumpkin season, and the reasons to celebrate are many.

Pumpkin is all that it is cracked up to be- and more. It’s quite magical really, and therefore it’s OK to be totally obsessed with this season’s superfood. Pumpkin will help you feel feel fuller, longer. It packs dietary fiber and is a low calorie food, keeping that waistline in check. It can boost vision, as one cup packs more than 200% of your daily Vitamin A.  Pumpkins can help lower blood pressure, help you sleep better, promote a healthy heart, alleviate constipation and/or diarrhea (like I said, it’s magical), restore your body’s balance of electrolytes and boost your mood.

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This recipe for pumpkin spice oats is simple and quick because it is prepared the night before and includes only five baseline ingredients; oats, pumpkin, yogurt, chia seeds and milk.  Your body will reap the benefits of fiber (thank you, oats), healthy omega fats (thank you, chia seeds) and satisfying plant-nutrition (thank you, pumpkin and yogurt). Overnight, the oats and seeds are soaked into the pumpkin, yogurt and milk, which means that the oats become deliciously soft, creamy and easy to digest. The chia seeds expand and create a pudding type texture that will have you wanting it every day of the week.

Ingredients

3/4 cup gluten free oats

1/2 cup coconut or almond milk

1/3 cup dairy-free plain yogurt (I really like this coconut yogurt, but soy yogurt is also delicious and a bit easier to find)

1/2 cup pureed pumpkin

2 tablespoons of chia seeds

1/2 tsp of each, sprinkle in some cinnamon, nutmeg, ground clove

Method

Are you ready for the easiest thing ever?

Place all of the base ingredients in a jar and stir them all together. Secure the lid and pop in the fridge to store overnight or for at least a few hours. The End. Really!

Extra cinnamon, pecans or raw pumpkin seeds are the perfect toppings for this pumpkin spice recipe. Feel free to experiment with what you like and what you have on hand: almond butter, sliced almonds, unsweetened coconut chips, or drizzle some honey or agave nectar. Make it a dessert with some carob or dark chocolate chips.

With all overnight oats, the toppings are endless, click here to see a Kilts+Kale post for a basic overnight oats recipe.

Notes

If you tolerate dairy, use your favorite yogurt and milk

If plain yogurt is not your favorite, try adding a teaspoon of vanilla extract or stevia to add more flavor

If your oats are a bit thicker than you would like in the morning, just add some milk and stir in until you find a consistency that you like

I hope you enjoy this fall treat and this first weekend of October!

x

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