This is infinitely variable - you can use any mix of roots (in any quantity), any spices, top with an egg or maybe some sausage for added protein. I used all CSA veggies - sweet potatoes, carrots, celeriac (finally using the celeriac!), baby turnips and radishes. I thought it might need a little drizzle of something at the end so I mixed together a tad of olive oil & balsamic vinegar...but I think I could have skipped that.
Roasted Roots:
- Cut assorted root vegetables into similar-size pieces, and place in a large bowl.
- Slice a couple of garlic cloves thinly and add to bowl.
- Toss with olive oil, salt & pepper and whatever spices you want (I used smoked paprika, Penzey's roasted garlic and Black & Red).
- Roast on a baking sheet (use two if necessary so veggies have room to brown) at 425 for about 20 minutes, or until done. Broil to get extra browned, if you like.
Spinach Couscous:
- Prepare instant couscous according to package directions.
- After adding couscous to the water, toss in some spinach leaves, then cover & let sit for a couple minutes.
- Toss to mix in spinach (it will wilt from the heat) & add some grated cheese if you like.
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