Tag Archives: Roasted Veggies

Transform root vegetables and greens into dinner in 30 minutes!

By Lakshmi:

If you’ve read a few of my posts you know how I like to whip up a meal with whatever is available.  Today, the “whatever” happened to be some root vegetables and greens.  Here’s how I turned these ingredients into a dish that could be eaten alone, used as a stuffing for a veggie wrap or simply be served on a bed of hot rice or quinoa!

The ingredients:

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The root vegetables: A radish, half a beetroot, a yam and a red onion
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A bunch of fenugreek leaves (available at Indian markets), but you could use spinach or kale as well.

The process:

I chopped the root veggies and greens and threw them together in a pan with salt, crushed red peppers, olive oil and roasted the veggies for 30 minutes in an oven preheated to 450 degrees.

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The veggies and greens ready for roasting.

The outcome:

Out of the oven came the beautiful dish pictured below.  The sweetness of the yam, the crunchiness of the beet and radish, the fragrance of the onion and the slight bitterness of the fenugreek leaves all melded together to create this totally yummy, healthy concoction!

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Presenting roasted root veggies with fenugreek leaves!

I’d love to hear from you on quick meals you put together with the ingredients that are floating around in your home 🙂


Transforming a head of broccoli into a lovely dish in 15 minutes!

By Lakshmi:

Today I was craving roasted veggies with dinner and as I looked into my trusted resource, a.k.a my fridge, a nice, firm head of broccoli peeped out seemingly to invite itself to its place on the dining table.  So I preheated the oven to 450 degrees, picked up the broccoli, chopped it into florets, and let my mind flip through the possibilities to prepare it.

Step 1:  I tossed the cleaned florets with a tablespoon of olive oil, a crushed garlic clove, a teaspoon of crushed red pepper and some salt on a baking tray and stuck it in the oven for 15 minutes.

Step 2: I mixed a teaspoon of tahini with a couple of tablespoons of yogurt, a pinch of salt and a tsp of berbere spice and created the sauce to drizzle over the roasted veggies.

Step 3: I simply tossed the roasted broccoli into a bowl, drizzled the dressing on top and just dug in!

PS.  You really don’t need to have berbere spice to do this.  You could use a combination of cumin/coriander powder or simply chilly powder or any other spice that could go with yogurt.  If you are vegan, you could skip the yogurt and simply use a teaspoon of peanut butter with a couple of tablespoons of toasted sesame oil and have a lovely dish as well!


Four easy steps to yummy, roasted butternut squash with spiced oil!

By Lakshmi:

When farmer’s markets beckon with the most amazing produce, the key to cooking is simplicity. Simple ingredients and techniques that let the natural, fresh flavors create nirvana on your tongue!

Step 1: Take 1 butternut squash, peel it, de-seed it, chop it into small pieces and lay on a baking tray coated with cooking spray.


Step 2: Create a flavored oil with 2 tbsps olive oil, a few sprigs of oregano, a few springs of thyme, two cloves of crushed garlic, a tsp of salt and a tsp of crushed red pepper.


Step 3: Using a brush, cover each piece of butternut squash with the flavored oil, pouring any remaining oil over the top.


Step 4: Roast the oil covered squash in a preheated oven at 450 degrees for 20-30 minutes or till squash appears done.