I consider this my deep roots winter comfort dish, (when I'm not craving beef stew), perhaps posted a little late in the season, but it staved off the chill this week. Roasting softens the garlic and the whole dish takes on a rich earthy flavor. Stay tuned for warmer weather recipes as they spring up. In the mean time, have some roots.
1/2 large red onion, cut in large chunks or wedges
2 medium carrots in half-inch rounds
1 yam cut, large cubes
3 to 5 small beets, peeled and chunked
1 medium potato chunked or 1/4 to 1/2 celery root, peeled and chunked
6 to 8 large garlic cloves, halved
2 6-inch sprigs rosemary, leaves stripped and chopped
3-4 Tblsp. olive oil, preferably extra virgin
1/4 to 1/3 cup roughly chopped walnut halves
1 cup chopped, loose-packed fresh kale
cracked black pepper to taste
1 cup dry quinoa, cooked
1/2 cup plain yogurt
While the veggies roast, combine rinsed quinoa with 2 cups of water. Bring to a boil. Reduce heat and simmer until all water is absorbed.
In the last 3 minutes of roasting, remove veggies from the oven again. Add the walnuts and kale and toss to coat. Roast the remaining 3 minutes, or until the kale wilts, but doesn't brown.
Remove from oven and season with black pepper to taste. Serve over quinoa with a dollop of plain yogurt per serving.
*Feel free to play with different vegetable combinations. Red bell peppers are also lovely, especially when slightly charred. Italian sausage rounds will complete the dish nicely for the incurably carnivorous.