Magical Roasted Fall Vegetables

I finally got around to using some of the veggies I picked up Saturday, and I decided to make some magic.  With a snap of my fingers, I turned this:

into this:

Okay, just kidding.  Between the chopping and the roasting it took about an hour.  But there was something magical about the flavor, and I’ll tell you what it was.  In addition to the olive oil, kosher salt and copious black pepper that I normally add to roasted veggies, on a whim I mixed in just a bit of apple cider vinegar and maple syrup, and I tell you what…it was a good call.  The combination of fall vegetables with the hints of sweetness and tang was so good.  I love the colors too.  They don’t come through too well under the yellow lights in my kitchen, but the colors reminded me of autumn leaves ready to fall off the tree.

Along with the veggies, I made Millet Mash from You Are What You Eat by Gillian McKeith.  I first saw her on the TV show by the same name on BBC America a couple months ago.  I really enjoyed watching her change people’s lives through diet and exercise, so I picked up the book to learn more about her program.  She has a lot of really good ideas about how to be healthy and lose weight, but it’s almost too much, for me at least.  I’m big on everything in moderation, and her plans and recipes have a very plain jane cleansing aspect.  For me it’s a good reminder of how I should be eating, and a jumping off point to expand upon.

I added leeks to the mash just because I could.  The directions tell you to mash with a potato masher.  I don’t know if I have a bad masher or if it’s just me, but after what felt like 20 minutes mashing it was still chunky, so that is how I ate it.

I liked it alright, because I like all the ingredients.  But it was definitely on the bland side.  So tonight when I had leftovers I added nutritional yeast and dill and whizzed it in the food processor.

Much better.  It’s still not the most flavor-packed side dish, but it’s healthy and I know it and sometimes that’s enough.  I don’t usually give out recipes from cookbooks, but I seriously doubt anybody reading this has the book, so here it is with my additions.

Millet-Cauliflower-Leek Mash

Serves 4.

1 cup millet
1 small head of cauliflower, finely chopped
white parts of 1 to 2 leeks, thinly sliced
2 1/2 cups water
pinch of sea salt
nutritional yeast, parsley and dill to taste

Put water and salt in a pot and bring to a boil.  Add the cauliflower, millet and leeks, reduce heat and simmer for 20 minutes.  Remove from the heat.  Add seasonings and mash well, or blend in a food processor, adding water if necessary.

BF’s cousin stayed here last night, and this morning we all woke up hungry.  I’m calling this my big brown breakfast.

I pretty much always want to make pancakes even though I have yet to find the perfect recipe.  These were very tasty but still flatter than I want.  BF went to the store and I asked for some sort of potato product that wouldn’t take too long to prepare, and he came back with these hash brown patties that I always see in the freezer section and wonder who buys them.  Well, now we have them in our freezer!  I must say, they were pretty good.  Not exactly healthy, but as long as you bake them instead of re-frying they’re not too bad.

I’m off to enjoy a glass of warmed Silk Nog before bed, definitely one of the best parts about this time of year.

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9 Comments »

  1. melisser said

    Mmm, I love a big plate of roasted veggies!

  2. Mandee said

    Oooh, those roasted veggies look so good, I’ve only just started eating leeks, so it’s good to know you can roast them too!

  3. VeggieGirl said

    LOVE ALL THE COLORFUL VEGETABLES!!! 😀

  4. Jennifer said

    Your roasted veggies look great! I love the addition of the vinegar and maple syrup, I bet that did take them to another level. I’ve been wanting a “multi-course” meal rather than one wrapped in a tortilla or served on a bed of rice, so I might make something like this next week and use your suggestion for the roasted veggies!

  5. Marni said

    I love roasted veggies. I especially love maple roasted veggies! And we’re also fans of millet mash, though we’ve never tried Gillian McKeith’s version. She’s a bit scary, but I do enjoy watching her show occasionally. It’s just that every time I do, I have this irrational fear of her climbing through the TV and asking me why I’m not jumping on the trampoline instead of sitting on the couch. Then she cleans out my kitchen and makes me drink one of her yuckie juice drinks that make everyone gag. :::shudder:::

    😉

  6. Ricki said

    Roasted root veggies are one of my very favorite things in the autumn/winter season (then again, what else IS there that’s nice in winter??) 🙂 Your additions sound wonderful.

  7. I watched a rerun of that episode with the Millet Mash this weekend! The lady that had to try it spit it out in her hand…those people were so freakin’ gross. And when they showed all the nasty food on the table, I thought I was gonna puke. But I love she puts them on a vegan diet. Great show!

    Also, I LOVE those hash browns! I used to buy them all the time, but now I can’t bring myself to do it…however, my mom buys them and I indulge at her house….

  8. Diann said

    Roasted veggies are always so good. Your sweet and sour sauce you made for them sounds great.

  9. mihl said

    The first time I had roasted winter vegetables I was really amazed by their complex flavours. I can smell it, I can smell it…

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