Who knew roasted root veggies and cranberries just kind of ROCK together? Like peanut butter to jelly and macaroni to cheese, roasted cranberries and root veggies have that same special 'je ne sais quoi'. Next time you're roasting a pan of root veggies toss in a handful of fresh whole cranberries. Once roasted and slightly carmelized these astringent little antioxidant rich cranners get all sweet-tart like, dance on your palette, and combined with the earthy sweetness of your favorite roots they just might make your toes curl. Oh my. It'll only take you a few minutes to chop your veggies, 25 minutes to cook, and there you have it... You're a chef, dahhhhling, a chef i say!
Roasted Roots and Cranberries:
*chop butternut squash, carrots, and parsnips into equal sized cubes or sticks.
*add a few handfuls of fresh whole cranberries
*mist with EVOO or combine with 2 tsps of melted ghee,
sea salt, and lots of coarse black or rainbow pepper grinds
*put into an oven at 400 degrees. Give it 25 minutes, let them cool.
saute a huge pile of kale in a large non stick pan misted with EVOO. add sea salt
cover and stir occasionally over medium heat until wilted well and cooked.
SERVE kale, roasted roots, cranberries, and optionally the mustard sauce below into big bowls. Eat your feast of natures bounty. Savor and witness as your toes curl.
*a spoonful (about 1 1/2 Tbsp) of dijon mustard
*about a tsp of balsamic vinegar
*a little water to thin
*a few drops of liquid stevia to your liking (or honey)