Inspired by: Sunday roast vegetables
- Vata seasonOct – Dec in the north
Rosemary-Roasted Root Vegetables with Ghee
- Serves
- 4
- Portion
- ≈220 g
- Time
- 50 min
- Texture
- Soft inside
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Carrot | 3 | 250 g | 1250 g | |
| Parsnip | 2 | 200 g | 1000 g | |
| Beetroot | 2 | 200 g | 1000 g | |
| Sweet potato (shakarkandi) | 1 | 250 g | 1250 g | |
| Ghee (cow) | 5 tsp, melted | 25 g | 125 g | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | 1 tsp rosemary | 2 g | 10 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g | |
| Maple syrup | 2 tsp | 10 g | 50 g |
Method
How to cook it
Step 1: Cut vegetables into even 3-cm pieces; parboil 5 minutes.
Step 2: Toss with ghee, rosemary, fennel, salt and pepper.
Step 3: Roast at 200 °C (400 °F) 35 minutes, turning once.
Step 4: Glaze with maple for the last 5 minutes.
Nutrition
Per serving, estimated
Moderate salt · 1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromGoose fat→Toghee
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