This Roasted Root Vegetables with Roasted Garlic-Lime Dipping sauce recipe is another winner from Chef Bryant Terry’s Vegan Soul Kitchen cookbook. As he says, “roasting brings out the natural sweetness of the veggies and gives them a deeper richer flavor.” Perfect for the cold days ahead.
Ingredients – the vegetables
Carrots – ½ lb. peeled and cut into ½ inch chunks
Celery Root – ½ lb. peeled and cut into ½ inch chunks
Parsnips – ½ lb. peeled and cut into ½ inch chunks
Rutabaga – ½ lb. peeled and cut into ½ inch chunks
Sweet Potatoes – ½ lb. peeled and cut into ½ inch chunks
Turnips – ½ lb. peeled and cut into ½ inch chunks
3 Tbs. Extra-virgin Olive Oil
½ tsp. coarse sea salt
Roasted Garlic-Lime Dipping sauce
All the cloves from one head of roasted garlic
¼ C. Extra-virgin Olive Oil
1 Tbs. minced cilantro
¼ C. freshly squeezed lime juice
¼ C. Water
¼ tsp. coarse sea salt
Freshly ground white pepper
Roasted Garlic (Garlic broth)
4 whole garlic bulbs, unpeeled, broken up, and smashed with the back of a knife
½ tsp. sea salt
9 C. water
Instructions for the roasted garlic broth
In a large pot over high heat, combine the garlic, salt, and water.
Bring to a boil, reduce heat to medium-low
Simmer uncovered for about one hour
Strain the garlic cloves, pressing down on them to extract all their liquid, and discard (compost) them.
Instructions for Garlic-Lime Dipping sauce
In an upright blender, combine the roasted garlic, olive oil, cilantro, lime juice, water, and ¼ teaspoons salt.
Puree until creamy.
Season with white pepper to taste
Instructions for roasted veggies
Preheat oven to 450F
In a large bowl, combine the vegetables, olive oil, and salt
Transfer the veggies to a large roasting pan and roast for one hour, stirring every fifteen minutes for even cooking
Transfer the roasted vegetables to a large bowl and toss them in ½ of the Roasted Garlic-Lime Sauce