In the Kitchen
Banana Quinoa Breakfast Cups
Recipe courtesy of Solana Nolfo, founder of
View the RecipeRecipes > Dairy Free, Dinner, Gluten Free, Grain Free, Holiday, Vegetarian
Throw a variety of root vegetables in a pan and roast them slowly in the oven and you’re basically guaranteed a delicious dish.
This recipe, however, takes roasted root veggies to the next level.
While the veggies are getting crisp on the outside and soft on the inside, you’ll be whipping up a super simple glaze that is bursting with flavor and nutrients, thanks to cranberries and orange zest, warming spices like nutmeg and cardamom, and honey.
It’s the perfect (naturally) sweetened up side to serve for Rosh Hashanah (to share a taste of the sweet, happy year ahead!) or at basically any occasion through fall and winter.
(18 votes, average: 3.67 out of 5)6 Servings
Ingredients
Directions
- Preheat your oven to 400 degrees fahrenheit.
- Peel the carrots and parsnips and cut in half lengthwise. Arrange in a single layer on a baking sheet, drizzle with 1 tablespoon olive oil, and season generously with salt and pepper. Roast for 30 minutes.
- While they are roasting, in a bowl combine the cranberries, orange juice, orange zest, honey, remaining olive oil, nutmeg, cardamom, and turmeric, mixing until well combined. Let sit.
- After thirty minutes, remove the tray from the oven, drizzle with with the cranberry orange mixture, and roast for another 15 minutes.
- Transfer to a platter, sprinkle with mint, serve warm, and enjoy!
WHY WE LOVE THIS RECIPE
Come fall, our bodies crave hearty, nourishing root veggies. This dish also provides lots of antioxidants—thanks to spices like turmeric and citrus like orange zest—to keep immune your immune system strong all season long. Did we mention it’s delicious?
