Updated: Jan 8
Preparation time: 10 minutes
Cooking time: 20 - 25 minutes
We are starting a new blog of seasonal, vegan recipes!! What better time to start than the beginning of the year, added to the fact it is Veganuary - we are hoping to inspire you throughout the year to eat locally grown produce.
Do you have asthma or hayfever? Studies have shown that eating locally grown produce can reduce these, as your immune system adjusts to the local pollen through the food you consume therefore is less affected in season where pollen count is high !! Also a great way to boost your nutrient intake, as we are eating fruit and vegetables when they are at their best - it also means that they are usually cheaper in season, as they are growing in abundance.
This month we are still celebrating root vegetables, warming winter vegetables great roasted, steamed, or in a soup ...... and do not forget ...... they are great, hardy vegetables for preserving or fermenting.
4 Parsnip or Turnip
2 cups Brussel Sprout
4 cups of chopped Kale or Cavelo Nero
2 tbsp Dijon Mustard
1 - 2 tbsp Agave or Maple syrup
1/2 tsp Ground coriander or crushed coriander seeds
1/2 tsp Ground cumin or crushed cumin seeds
2 tbsp Pumpkin seeds
2 tbsp Dried cranberries
Avocado oil (olive oil can be used)
Ground black pepper
Step 1: Be prepared
The key to cooking any dish is .... be prepared!! Gather all ingredients and prepare vegetables before starting to cook.
Wash and peel the beetroots, carrots, parsnips or turnips & Brussel sprouts. Cut the Brussel sprouts in half and other vegetables into 2 inch pieces.
Peel the Kale or Cavelo Nero leaves off the stem (the thick, central stems are too hard to cook). Chop the leaves and wash well.
Place in a bowl, drizzle with a little olive oil and a sprinkle of salt. Coat the greens with the oil by massaging for a few minutes - use this process whenever preparing Kale or Cavelo Nero it softens the greens, tasting better when eaten raw.
Step 2: Get cooking
Preheat oven to 220 degrees / gas mark 7.
Sprinkle carrots and brussels with half of the agave, cumin and coriander.
Put all the vegetables into a baking tray keeping the brussels and carrots to one side, drizzle with oil, sprinkle with salt and pepper.
Spread them out to form one layer of vegetables, bake on the top shelf for 20 - 25 minutes, turning halfway through if necessary.
Step 3: Prepare for serving
Juice the lemon. In a small bowl mix the lemon juice with Dijon mustard and the rest of the agave syrup, add salt and pepper to taste.
Once cooked remove the roasted vegetables from the oven. Sprinkle the carrots with the remaining cumin & coriander.
Serve the warm or cold vegetables on the greens. Drizzle over the dressing, sprinkle with pumpkin seeds and cranberries.
This fabulous roasted vegetable dish can be made using any vegetables that you like, throughout the year, and can be eaten warm or cold as a main meal or side dish. The easy, tasty dressing can be made and stored in the fridge for 3 days - it is great on any vegetables, also bean or grain salads.