Warm Spiced Root Veggies
Comforting root vegetables with warm seasonings, complex flavor, and a touch of heat. This dish is very beautiful when using rainbow carrots. It pairs well with pork.
Makes
Serving size
Ingredients
1 cup sweet potatoes, diced
1 cup carrots, diced
1 tablespoon olive oil
1 teaspoon ground ginger
½ teaspoon allspice
¼ plus ⅛ teaspoon chili seasoning mix
⅛ teaspoon kosher salt
1 cup sweet-tangy apple, diced
½ teaspoon lemon juice
½ teaspoon fennel seeds (or anise seed)
1 tablespoon olive oil
1 tablespoon apple cider vinegar
2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 425°F.
- Toss the sweet potatoes and carrots with the oil, ginger, allspice, chili seasoning, and salt.
- Place on a foil lined baking sheet. Roast on the top rack for 20 to 30 minutes or until tender.
- Dice the apple and toss with lemon juice to prevent browning.
- In a small skillet over medium heat, add the fennel seeds. Toast for 1 to 2 minutes, tossing constantly, until fragrant. Set aside.
- Whisk the oil and vinegar together until well combined. Add the fennel seeds, whisk, and let stand.
- When vegetables are done, add the apples and parsley and toss well.
- Whisk the dressing again to recombine then drizzle it over top of the vegetables and toss to combine.
- Serve ¾ cup per person.
Cooking Tip
Make sure the sweet potatoes, carrots, and apples are cut to about the same size.
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
