12 New Potatoes - Peeled
2 Carrots - Peeled & carved into a ball (carving optional)
12 Brussels Sprouts - Bottom cut off and then cut an X in the bottom
12 Grape Tomatoes
6 Scallions - Roots cut off
3 Cloves Garlic - Peeled, Sliced thick
3 Cups Vegetable Stock
1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
Extra Virgin Olive Oil (EVOO)
1 tbsp Celery or Parsley Leaves for garnish
Preheat oven to 375 degrees.
In a baking dish add potatoes, carrots, onion, sprouts, tomatoes, scallions & garlic. Sprinkle w/ cumin, salt, pepper. Add the vegetable stock. Should cover about 3/4 of the vegetables. Depending on your baking dish you might need to add more.
Cover w/ aluminum foil.
Place beet on aluminum foil and drizzle w/ EVOO. Wrap foil around beet and put on a cookie sheet or baking dish (to catch juice).
Put veggies and beet in oven for 45 minutes. Take veggies out and raise oven temp to 400 and let the beets continue to cook for 15 minutes.
Let beet cool and peel the skin. Cut into slices or chunks.
In a bowl or a plate, assemble the veggies and beet. Pour a little of the veggie stock over them and garnish w/ the celery leaves and pesto.
Maybe serve w/ a chunk of crusty bread to sop up the juices. Should make about 4 portions.
#Cheftainment #foodie #vegan #vegetarian