Yesterday afternoon, taking advantage of what I can only guess was a Dayquil induced energy spurt, Evie and I dug up the last of the carrots and the first of the parsnips and sweet potatoes. Washed, peeled and chopped, the tail end of our garden produce made a very yummy and very warming roasted vegetable dish for last nights dinner (and today's lunch). This recipe was inspired by this and this (which was recommended to me by a reader and is still on my list to try) and then also using up what was on hand. I should forewarn you that I like strong curry flavors, particularly when I'm sick and can't smell much of anything, so if you aren't a huge curry fan, you might want to tone down the spices a little. But if you want something cozy and easy one of these nights and chicken soup is not in the cards, here you go.
Curried Root Veg and Beans1 cup of peeled carrots, cut into 3/4 inch pieces
1 cup of peeled parsnips, cut into 3/4 inch pieces
2 cups of peeled sweet potato, cut into 1 inch pieces
1 tsp curry
1 tsp pumpkin pie spice
1/2 tsp cumin
1/2 tsp salt
2 T olive oil
1 T sherry
1 can of Great Northern Beans, rinsed
Dressing - 1 T tahini
1 tsp sherry
1 T olive oil
Toss everything except the beans in a bowl till well coated (hint - it's easier to toss the veg with the spices first and then add the oil and sherry) and spread out on a cookie sheet. Roast at 400 degrees, turning every once in a while, for 45 minutes or until everything is soft and starting to carmelize. Slide into a heat proof bowl and gently toss in the beans and dressing. Top with chopped pecans and sour cream.
*The kids and Will ate this over pasta but I ate it straight. Good both ways it seems....