Spring Rooted Vegetable Bake
Vegan; 15-20 min prep. time; 1 hour bake time
In my quest to invoke the flavors of spring, I found the perfect recipe the other day. I used small, farmers market fresh veggies, so please modify and enjoy to suite your taste! Serve with some crusty bread and on a bead of arugula. P. S.-This is perfect for Easter! Happy Easter and Earth Day Everyone.....
4 beets, diced (tear the beet tops to add-about 4)
2 turnips, diced
5-6 carrots, chopped
2 sweet potatoes, diced
6-8 red potatoes, diced
1 15-oz. can black beans (rinsed or you can make your own)
1/3 cup white wine (I used Bonterra-Chardonnay)
1 Tbs. thyme
1 Tbs. fresh mint leaves torn
2 pinches of rosemary (I did large pinches since I like rosemary)
vegetable broth drizzled over the vegetables (I think 1/3 cup)
extra virgin olive oil (enough to coat the bottom of the dish)
1. Preheat the oven to 400 degrees. Coat a 9x13-3quart casserole dish with olive oil.
2. Place all of the diced/chopped vegetables in the dish and pour in the wine, mint, rosemary, thyme and beet tops and stir together until coated with the olive oil. (Add more if needed.) Drizzle with the vegetable broth and stir again.
3. Bake for 45 minutes to and hour; the veggies should be tender to a fork pierce. (The time will vary depending on how large or small you dice the veggies.) Allow to cool, but serve warm.