I was asked this past week on several occasions if I’m a vegetarian or vegan. Technically I’m not, but Marilyn and I have been eating 90/10 veggie to meat diet for the past two or so years. This kind of happened gradually with no real planning. It started when I changed my diet for racing (road bikes, mountain bikes, cx bikes), which changed Marilyn’s diet because I do most of the cooking. I am just more passionate about food and we joke a lot about food being my ‘love language,’ but there is some truth to that. Our choice for this diet is not political, but we simply find that we have more energy when we eat less meat and eat more veggies instead.
All of that to say that we still enjoy certain meat dishes occasionally. But we have stopped buying meat for our home unless we are entertaining large crowds of meat lovers. This recipe was inspired by meals that I had regularly when I was living in Ireland. It seems that roasted veggies are the classic Irish side to a roast, but I have added my own twist to this below.
Small bundle of Carrots
4 small/medium Beets(I used golden beets)
Juice of 1 orange
2-3 sprigs of Rosemary
Drizzle of Honey
Salt and Pepper to taste
1. Preheat the oven to 375 degrees. Then parboil the beets for 10 minutes by themselves (take note: these are filled with pigment and will dye anything…including other vegetables).
2. In a separate pan, parboil the rest of the vegetables for 10 minutes.
3. In a large bowl, add vegetables, about two to three tablespoons of olive oil, rosemary, salt and pepper, and toss until vegetables are coated.
4. Place in a baking pan and roast for 30 minutes. Pull them out and squeeze an orange over the top and drizzle with honey. Then roast for another 5-10 minutes. This will allow the honey to start to caramelize and the vegetables to crisp up around the edges.
5. Garnish with a slice of orange, a little salt, and enjoy!
When there are leftovers, I like to place these in our vitamix with a little vegetable stock or water and it makes a great roasted vegetable soup.