Bowls Over Plates: Roasted Root Veggies, Brussels Sprouts, and Couscous
March 11, 2012 1 Comment
I did a wonderful two-hour trail run this morning with my friend Peter. It was about 55 degrees and drizzling steadily, as it has been for days here in Austin. The creeks were unusually high and, on several occasions, Peter and I found ourselves up to our waists in the chilled currents of Barton Creek. The recent spate of wet weather gave the woods a vibrant green, almost rainforest-like affect. At one point Peter slipped down a mud slick, much like a kid going going down a slide backwards and on his stomach. After making our last river crossing with a mile to go, I found myself convinced that a) there are very few ways to have more fun than this, and b) I was craving roasted root vegetables.
Here’s what I came up with for lunch:
Time (with prep and cleanup): 45 minutes.
1) Peel and chop parsnips, carrots (purple and orange), golden beets (or red), and brussels sprouts (not a root vegetable but it works very well in this dish). Halve the sprouts and chop the other veggies into decent sized chunks.
2) Lay the veggies in roasting pan and lightly drizzle with olive oil and sea salt. Toss. Roast for 40 minutes at 425.
3) While the veggies are roasting, prepare some pearl couscous (I guess this is also called Israeli or Jerusalem couscous).
4) While the veggies are roasting, also prepare an almond sauce. Do this by blending in a mini food processor the following: a cup of almonds, a handful of cilantro and mint (a half handful of each), a pinch or two of sea salt, and a quarter cup of almond milk. Blend into a thick puree, adjusting the almond/almond milk ratio as you see fit. I like mine thick.
5) In a bowl, layer couscous, roasted veggies, and a dollop or two of the almond sauce. Garnish with pepper, chopped cilantro, and, if you are up for it, toasted pistachios.
6) As you enjoy this meal, consider–if you already have not–going vegan. It’s good for us, good for the environment, and good for animals.