Roots Unhinged

In our constant search to make the day-to-day less dull, using the wide variety of produce available, ignites our instincts, creativity and longing for something that is both familiar and new.
This recipe will allow you to replace the routine side-dishes like pasta/rice/beans, with a fresh take on earthy, rooted and comforting agenda.

Ingredients (Serves 4-6)

• 1 kg eggplant, cut into medium cubes
• 3 carrots (about 250g), sliced diagonally
• 2 medium beets (about 250g), any color, cubed
• 300g butternut squash, cubed
• 300g broccoli florets, no stem
• 150g green zucchini, cubed
• 4 tablespoons (114g) date syrup
• 3g cumin
• 3g red paprika
• 7g kosher salt
• 4 tablespoons (52g) extra virgin olive oil

Preparation

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, combine the eggplant, carrots, and beets with 2 tablespoons of olive oil and a pinch of salt. Toss to coat evenly, then spread in a single layer on the prepared baking sheet.

Roast for about 40 minutes, or until the vegetables are lightly browned and the eggplant begins to wrinkle.

While the first batch is roasting, toss the butternut squash, broccoli, and zucchini in the same bowl with the remaining 2 tablespoons of olive oil.

When the first batch of vegetables is done, return them to the bowl with the squash and other vegetables. Add the date syrup, cumin, paprika, and the rest of the salt. Mix everything well.

Transfer the vegetable mixture to a glass or ceramic baking dish. Add about 80g of lukewarm water, cover the dish tightly with aluminum foil, and return it to the oven.

Bake for another 10-15 minutes, or until the broccoli is al dente and fork-tender. Remember to taste and adjust the seasoning as you go!

Serving Suggestion

Serve this delicious medley in a bowl and add a few dollops of European-style yogurt or sour cream on top for a creamy finish.