A Conscious Feast by Nicole Aloni

Roasted Roots and Seeds

Roasted Roots and Seeds Recipe

As I’ve become more educated about the sad state of our food supply—especially where animals are concerned—my creativity with vegetable cookery has been called forth.

This recipe is a great example of one simple way to coax ridiculously complex layers of flavor from the humble root vegetable. In fact, root vegetables are one of the most potentially meaty of any vegetable other than mushrooms.

The addition of good oil, herbs and high heat roasting creates a caramelized crust on these roots, while turning the centers creamy.  Add a mixture of toasted seeds and you have a sophisticated, warming side dish that’s perfect with roast farmstead chicken or goose (how I served this particular bowlful).  Or, serve this over quinoa or wild rice for a hearty, vegetarian supper.

EASE OF PREPARATION: A snap

Makes 8 servings

• 3 pounds russet potatoes
• 1 1/2 pounds garnet yams
• 3 medium red onions
• 3 whole heads garlic
• 1/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 tablespoons sesame seeds
• 1 1/2 tablespoons fennel or cumin seeds
• 1 tablespoon mustard seeds, preferably black

Pre heat oven to 450°
1. Cut potatoes and yams into rough, 1-inch chunks
2. Peel onions, leaving root end intact. Slice through root into 6 equal wedges.


onion cut through root end

3. Whisk together oil, lemon juice, 1 teaspoon salt, cumin and cayenne in a large bowl.
4. Break apart garlic heads into individual cloves (leaving paper on). Discard any tiny cloves.
5. Toss potatoes, yams and onion wedges in oil to coat. You need very little oil for this, so drip or shake excess off back into the bowl.
6. Arrange the coated chunks on a greased sheet pan (or 2). Leave plenty of space between pieces so they can brown and crisp evenly. Place in preheated oven for 25 minutes.


vegetables ready to go in the oven

7. Toss garlic cloves in remaining oil and set aside. Combine all seeds in a small bowl.
8. After 25 minutes, flip vegetables. Then scatter coated garlic cloves onto pans and continue roasting another 15 to 20 minutes until garlic is soft and vegetables are golden dark.
9. When the vegetables come out of the oven, begin to heat a small saute pan over over medium high heat.
10. Add the seed mixture to the hot pan and swirl briskly around the pan for 1 to 2 minutes, until they become aromatic. Stir in the remaining salt and sprinkle this mixture over the vegetables. Serve.