The best way to bring winter seasonal vegetables—those that store their nutrients in their roots—into your meals is by roasting them in the oven. Cut into sticks, like fries, and served with a delicious sauce, they can win over even the pickiest eaters—at least in our experience.
Roasted Vegetables (serves 4-5)
- 2 red beets
- 1 yellow turnip
- 2 carrots
- 1 yellow carrot
- 2-3 potatoes
- Olive oil
- Salt
- Spice mix of choice (e.g., ras el hanout, curry, Tex-Mex, etc.)
Preheat the oven to 220°C (or 200°C with a fan).
Prepare two large baking trays lined with parchment paper.
Wash, peel, and cut the root vegetables into thin sticks. Drizzle with olive oil, season with salt and your chosen spice mix. Toss with your hands to evenly coat the vegetables.
Spread the vegetables evenly across both trays.
Bake for 30 to 40 minutes, or until the vegetables are soft and slightly crispy around the edges. After about 20 minutes, stir the vegetables with a spatula to ensure even roasting.
Pink Mayo Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon lemon juice
- A pinch of cayenne pepper or chili powder
Mix all ingredients in a small bowl until smooth.
Serve the roasted vegetables with the pink mayo sauce. For a more filling meal, add cooked buckwheat, sunflower seeds, and a handful of fresh spinach.