In the Kitchen
From the Pollan family "Mostly Plants" cookbook.View the Recipe
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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.
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?
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