The Sprouted Kitchen on Roasted Root Vegetables
As we round from fall towards winter, root vegetables are at their peak. I don't know that they are as admired as the sweet corn, tomatoes and zucchinis that we get in summer, but they are rich and hearty and just as good for you. You have likely had your fair share of baby carrots on a veggie tray, but roasting whole carrots, caramelizes their sugars and creates the perfect side dish to a meal. The recipe following is specifically focused on the carrots, but is made special with some sliced leeks. Leeks have a gentle onion flavor, and just like the carrots, are improved through the roasting process as well.
Carrots are high in beta carotene, which is the nutrient found in most orange vegetables, like butternut squash or pumpkin, but carrots still have the most. They are an excellent source of vitamins A and C, in both their cooked and raw forms.
Not only does this dish taste excellent, but it has a beautiful presentation if you want to bring it to a holiday dinner coming up!
Sara Morris' food blog is Sprouted Kitchen.