Crispy Roasted Root Vegetables with Vegan Queso
Root vegetables are the ultimate winter staple veggies. Not only are they full of essential vitamins and nutrients, root vegetables are incredibly versatile and can be enjoyed many different ways. Learn how to make these roasted crispy root vegetables perfectly crunchy, and even more delicious with a vegan queso sauce!
Serves 4
Ingredients
3-4 cups variety of organic root vegetables (beets, carrots, parsnips, kohlrabi, rutabaga, etc.), chopped
1 organic red onion, sliced into eighths
olive oil
salt and pepper
For the sauce:
1 small organic butternut squash
olive oil
1 organic yellow onion, diced
1 organic jalapeño, seeded and diced
2 tsp organic ground cumin
1/3 c organic cashews or sunflower seeds, soaked for a few hours
2 cloves organic garlic, peeled
2 tbsp nutritional yeast
2 tsp organic yellow mustard
3 tsp organic tamari
combination of enough organic lime juice and vinegar to get the blender going
Directions
Preheat your over to 425 F. Get the butternut squash started first by cutting it in half lengthwise, drizzling with olive oil and placing in the oven on a dish to bake for about 40 minutes, or until soft. Then move on to the root vegetables by placing all the chopped veggies in a bowl and drizzling them with ample olive oil, and sprinkling salt and pepper to taste. Toss in the bowl until all the veggies are coated and then place them on a baking tray or dish and into the oven for about 30 minutes. You will have to stir the veggies on the tray about every ten minutes.
To make the sauce, sauté the onions in a frying pan until soft, and then add the cumin and jalapeño. Cook on low heat until soft.
Scoop the butternut squash flesh into a blender or food processor, and then add the cashews or sunflower seeds, garlic nutritional yeast, mustard, tamari, lime juice, and vinegar. Blend until smooth. Then add the onion and jalapeño mixture and again blend until smooth. You can add more olive oil, lime juice or vinegar to taste and to achieve the thickness you want.
To serve, place the roasted root vegetables on a serving platter, lightly heat up the queso sauce in a small saucepan and drizzle over the vegetables. Enjoy!
Related on Organic Authority
How to Store Root Vegetables For The Winter
Dig on This Dirt: How to Grow Root Vegetables Successfully
8 Delicious Ways to Cook Root Vegetables (Besides Roasting)
