Carrot


from Capay Organic
Roasted vegetables make a delicious main dish, side dish, or lunch.
They are good in pita bread as a quick, impromptu sandwich.

4       carrots, not peeled and cut into 3/4-inch pieces
3       beets, greens removed and beetroots peeled and cut into 1-inch cubes
2-3     rutabegas, scrubbed and cut into 1-inch cubes
4-6     red potatoes, scrubbed and cut into 1-inch cubes
1/2     small butternut squash, peeled and cut into 1-inch cubes
1       onion, peeled and cut into eighths
1       head garlic, cloves separated and peeled
3       tablespoons extra-virgin olive oil
1       tablespoon balsamic vinegar
2       teaspoons salt
1       tablespoon chopped fresh rosemary, sage or oregano

Heat the oven to 450 degrees. In a large bowl, toss the carrots, beets, rutabegas, potatoes, butternut squash, onion, and garlic with the olive oil, vinegar, salt and herbs. Spread the vegetables out in a baking pan or pans just large enough to hold them in one layer. Roast in the hot oven, shaking the pan once or twice, about 50 minutes. The vegetables are done when they turn a toasty caramel color and are fork tender. Serve hot or at room temperature.

by Kathleen

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Ingredients

Olive oil (or if you prefer, bacon fat)
Minced garlic
Finely chopped greens (chard, spinach, and/or any other green)
Grated carrots
Coarsely chopped cabbage
Tofu (if you are lucky enough not to have soy allergies in your family), Bacon, or Ham
Egg (1 or 2 depending on how much rice you have)
Cold cooked white rice
Ground ginger
Salt and Pepper
Soy Sauce (optional)

Stir fry the tofu (in oil) or meat then set aside.
Stir fry the veggies and garlic in olive oil then set aside.
Stir fry the egg(s) in olive oil then set aside.
Stir fry the rice in a little oil until warm, add the veggies, and season to taste with ginger, salt, pepper, and soy sauce (if desired).  Remove from heat and stir in the egg and tofu or meat. Serve warm and garnish with fresh broccoli or carrot sticks.

This recipe is copied directly from a really wonderful site, Karina’s Kitchen at www.glutenfreegoddess.blogspot.com. She has fabulous recipes for all types of eaters, not just vegan or GF/CF. I’ve made several of them; not a loser in the bunch (so to speak.)

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