Roasted Root Vegetables with Peanut Raisin Sauce

This delightful dish features a colorful array of roasted root vegetables, perfect for those who love hearty and earthy flavors. By combining carrots, beets, parsnips, and pumpkin, each vegetable brings its unique taste and texture to the table. The real twist comes with the rich and creamy peanut raisin sauce, adding a bit of sweetness and nuttiness. The marinade, infused with herbs and balsamic vinegar, enhances the natural flavors of the vegetables. Ideal for a cozy dinner or a special occasion, this recipe is both nutritious and satisfying. The dish is versatile; you can serve it as a main course or a side dish. Not only is it visually appealing, but its flavors are bound to impress everyone at the table. Plus, with room for customization, you can adjust or swap ingredients based on what's available or personal preference.

Ingredients

Vegetables:

• 5 medium carrots
• 2 large beets
• 2 parsnips
• Pumpkin (equal in volume to parsnips)
• 4 tablespoons balsamic vinegar
• Sea salt and black pepper to taste
• 1 tablespoon Provençal herb mix
• 30 ml extra virgin olive oil (plus extra for drizzling)
• 4 cloves garlic
• 1 teaspoon fresh chopped rosemary
• Fresh thyme sprigs (optional)
• Pine nuts (optional)

Peanut Raisin Sauce:

• 5-6 tablespoons peanut butter with raisins
• A handful of sultana raisins
• 5-6 tablespoons organic butter

Preparation Time

Total time: 130 minutes (including prep and cooking)

Step-by-Step Instruction

1. Begin by washing and peeling the vegetables. Cut them into uniform pieces to ensure even cooking. Slice the beets thinner as they require more time to roast.

2. Place the beets in one bowl and the remaining vegetables in another to prevent the colors and flavors from mixing initially.

3. Marinate the beets with balsamic vinegar, a generous amount of salt, black pepper, and a splash of olive oil. Allow them to marinate for 1-3 hours.

4. For the other vegetables, combine olive oil with minced garlic, Provençal herbs, rosemary, salt, and pepper. Blend or crush these in a pestle until smooth.

5. Massage the aromatic oil blend into the carrots, parsnips, and pumpkin thoroughly. Allow them to marinate for 1-3 hours as well.

6. Preheat your oven to 180°C (356°F). Spread all the vegetables on a baking sheet. Drain any excess liquid from the beets before adding them to the pan.

7. Sprinkle pine nuts over the vegetables if desired, and place a few sprigs of thyme on top.

8. Roast the vegetables in the preheated oven for about 40 minutes, checking for tenderness.

9. While the vegetables are roasting, prepare the peanut raisin sauce. In a saucepan, melt the butter over low heat.

10. Add the peanut butter. Stir continuously until the mixture is smooth and free of lumps.

11. Adjust the quantities proportionally if you require a larger amount of sauce.

12. Once the vegetables are cooked, transfer them to serving plates. Drizzle the peanut sauce generously over them.

13. Garnish with a handful of raisins to add a touch of sweetness.

14. Alternatively, place the sauce in a separate bowl so guests can add as much as they like.

15. Serve the dish warm, accompanied by your choice of side salads or bread to complete the meal.

Tips

• Substitution: If you don't have Provençal herbs, mix thyme and oregano.
• Texture: Ensure that beets are sliced thinner for even cooking.
• Enhancement: To increase the dish's sweetness, drizzle a bit of honey over the vegetables before roasting.

Nutritions

• Approximate per serving: 280 calories, 5g protein, 20g fat, 20g carbohydrates

Variations

• Vegan Option: Replace butter with olive oil for the sauce.
• Nut-Free: Use tahini or sunflower seed butter in place of peanut butter.
• Spicy Touch: Add chili flakes to the marinade for a spicy kick.

Serving Suggestions

• Pair with crusty bread or rice to soak up the delicious sauce.
• Serve alongside a fresh green salad or grilled chicken for a more substantial meal.

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