Feed The Yogi
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Glazed, Roasted Vegetables
Categories: Food, Recipes

A great plan for autumn and winter is to roast vegetables. A great plan for the holidays is to pass on the stress for complicated side dishes and just do ’em up easy style like this dish. I used cipollini onions, beets, fingerling potatoes and carrots. You can use whatever root vegetables you have though, the results are almost always fantastic. If you’re counting calories, skip on the glaze. But if you don’t mind a little extra butter, definitely go for the glaze. Delicious!


root vegetables
at least one onion
at least  5 cloves of garlic
olive oil
sea salt


1/3 stick unsalted butter
fresh nutmeg
1 lemon

Preheat oven to 350F.
Choose your root vegetables and chop them and the onion into roughly similar sized pieces. Keep the garlic cloves whole, inside their peel. Their should be enough vegetables to make at least one thick layer filling a roasting tray. A layer or a layer and a half is the best amount. Much more and the veggies will take forever to cook, much less and they’ll dry out. Mix the veggies, drizzle liberally with olive oil and a pinch or two of sea salt. Toss it all together. Roast uncovered for about half an hour, stir, roast for another 20-40 minutes or until the vegetables are tender and well cooked and your kitchen smells amazing.

For the glaze, melt the butter in a small saucepan. Grate about 1/4 of a teaspoon fresh nutmeg into the melting butter and add a pinch of salt and the juice of one half lemon. Stir well and allow the mixture to cook for about a minute. Drizzle the glaze over the roasted vegetables while they’re still hot. Allow to cool for just about a minute or so and then serve immediately.


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