Mar 2 2012

Roasted Root Vegetables

Roasted Root Vegetables
The last time I visited my favorite vegan restaurant, Candle 79, I was inspired to try so many new dishes. I was never a big fan of roasted roots until I had them paired with dried cherries. The combo makes it taste more like a treat and less like something you’re supposed to eat.

It can be served as a side, but I like it as a main dish on top of wild rice, or orzo.

One of the great things about this dish is that you can pick whatever vegetables you like. Personally, I’ve been looking for ways to incorporate more daikon into my diet, and this was the perfect solution. Daikon looks like a big white carrot, but it’s actually a radish that is commonly used in Japanese cuisine. It’s full of digestive enzymes and vitamin C.

For this one I used Daikon, Turnips, and Sweet Potatoes.


3 Daikon

3 Turnips

1 Sweet Potato

1/2 tsp dried basil

1/2 tsp dried thyme

2 tbls maple syrup

1 tbls safflower oil

Sea salt and Pepper to taste

1 Cup dries cherries


Preheat oven to 400.

Peel sweet potatoes, turnips, and daikon. Cut all vegetables into similarly sized small cubes to they cook evenly, and place in casserole dish. Pour remaining ingredients on top, and mix together with your hands. Cook for about 45 minutes. Add dried cherries in after it’s finished cooking in the oven.

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