roots and blues

it's a blustery gray day here in dc and all i want to do is wrap up in a blanket and pour through a good book. alas, it is a tuesday morning and i'm getting all the comfort i can out of a cup of black coffee and some acoustic, folksy spotify playlists. come lunchtime though, i'm so looking forward to a big bowl of these roasted veggies. this recipe was a staple in my college cooking repertoire - it was 1) cheap, 2) nourishing, 3) nutritious and 4) so dang delicious. 

basically, you toss together all your favorite root vegetables in balsamic, dijon and a touch of maple syrup, roast for ages, then dig in. but, i'm going to take a play out of julia turshen's book and offer up some variation suggestions.

  1. for this particular dish, i roasted sweet potatoes, butternut squash, red onion and brussels sprouts, but you could just as easily swap in your favorite squash, pumpkin, carrots, etc etc. 
  2. for a light lunch option, serve these roasted veggies cold over kale and arugula. swap the blue cheese for goat cheese crumbles, top with toasted pumpkin seeds, cranberries and a bit of the maple balsamic vinaigrette.
  3. for a heartier lunch or dinner option, you could serve the roasted veggies over quinoa with a light handful of toasted pecans, or serve as a side to roasted chicken.   

leave me a comment with your variations! i plan on this dish sustaining me through fall, so i'm open to any and all suggestions.

roasted root vegetables with blue cheese and maple balsamic vinaigrette

what you'll need:
2 1/2 cups butternut squash (equivalent to small squash), skin removed and diced
2 1/2 cups sweet potato, diced
2 1/2 cups brussels sprouts, halved
1/2 red onion, diced
2 tbsp coconut oil
3 tbsp balsamic vinegar
1 1/2 tbsp maple syrup
1 1/2 tbsp coarse dijon mustard
1/4 tsp crushed garlic
 1 tsp apple cider vinegar
salt and pepper, to taste

what you'll do:

  1. place a baking rack in the middle of your oven, then preheat oven to 450 degrees fahrenheit. 

  2. dice all vegetables so that they are fairly even in size (about one inch chunks). set aside in large bowl.

  3. in medium sized bowl, whisk together coconut oil, balsamic vinegar, maple syrup, dijon mustard, crushed garlic, apple cider vinegar, salt and pepper. 

  4. pour dressing mixture over vegetables. mix thoroughly with wooden spoon so that all vegetables are coated.

  5. pour vegetable/dressing mix into large glass baking dish. place in oven. 

  6. about every twenty minutes, remove baking dish from oven to mix vegetables with wooden spoon to ensure even cooking. 

  7. remove from oven once all vegetables are thoroughly roasted. this should take about an hour and 15-20 minutes.