Ravishing Roots

OH MY GOODNESS, do I have a treat for all of you! If you're looking for a unique way to cook up those vegetables for thanksgiving weekend, then look no further!

Last night Brittany and I were livin' up the student life - workin' nine to five, and then some overtime. All unpaid of course! Classic. Lucky for us, once we found ourselves hangry, tired and in need of a break I had a lovely dinner calling our name. Who needs the pizza delivery boy when you have two amazing women who know their way around the kitchen? We are what you would call mature students, or at least sometimes. 

Notice the cutlery? Something seems backwards. The lefty must've been eating from this plate!

So, what is this you ask? I suppose this would be the time to tell you all about what is dangling in front of your faces. 

Here we have fresh carrots and beets (compliments of Scott's garden), an Yves veggie burger topped with homemade guacamole, tomato and grilled mushrooms and onions. 

There's just something about making a home cooked meal after a long day that feels so good. As I've mentioned before, I am no Martha Stewart, so whenever I make a successful dinner I am absolutely ecstatic and proud! I guess you could say that I have one of those "I am woman, hear me roar," moments. It may sound strange to some of you super mom's out there who can whip up a meal to feed an army in a matter of minutes, but hey baby steps right? I could be living off ramen noodles, but instead I've kicked the KD and everything else that's one molecule away from plastic (yes even Cheez Whiz, god I love Cheeze Whiz). As a result, I am forced to learn to cook and this is what I've come up with! 

Try out the recipes below and enjoy! 

Oven Roasted Root Vegetables

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients: 

• 2 pounds assorted root vegetables (we used carrots, beets, onions and mushrooms), peeled and cut into wedges 
• 10 cloves garlic, peeled 
• 1 tablespoon chopped fresh rosemary or 1 tsp. dried rosemary, crushed 
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon of olive oil

Instructions:

1. Preheat oven to 425°.
2. In large bowl, combine all ingredients until vegetables are well-coated.
3. In large shallow roasting pan evenly spread vegetables. 
4. Roast, stirring occasionally, 30 minutes or until vegetables are tender and golden. Sprinkle, if desired, with chopped fresh parsley.

As your vegetables are roasting, prepare your guacamole.

Guacamole

Ingredients:     

• 1 avocado
• 

1/2 cup diced onion 
• 
1 tomato
• 
3 tablespoons chopped cilantro 
• 1 teaspoon salt 
• 
1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Instructions:

1. Combine all ingredients in a food processor OR in a medium bowl, mash together the avocado and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. 
2. Refrigerate 1 hour for best flavour, or serve immediately.

Next, grill your mushrooms, onions, garlic, and veggie burger on medium heat for about ten minutes or until done as desired.

Once your burgers are finished, serve up those plates and dig in! 

I like to top my burger with guacamole and dijon mustard - it adds great flavour. Also, I suggest skipping the bun. You really don't need it with this meal. Both Brittany and I were stuffed full after cleaning off our plates.

Bon Appétit!