Fall means it’s time for roasted vegetables. While we love the traditional rosemary and thyme vegetable seasonings, we’re especially partial to this recipe for Thai Roasted Vegetables from the Square Foot Gardening Cookbook.
It’s a new take on the old standby of roasted veggies. Enjoy!
- 2 large or 6 small carrots, cut into chunks
- 1 medium potato, peeled, cut into chunks
- 1 medium sweet potato, peeled, cut into chunks
- 1 zucchini, cut into chunks
- 3 garlic cloves, sliced
- 1 small onion or shallot, sliced
- Vegetable oil
Peanut Coconut Sauce
- 3 tablespoons peanut butter
- 1 cup coconut milk
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- Pinch of red pepper flakes
- 2 tablespoons water (if needed for thinning)
- Chopped mint and basil
Preheat the oven to 400 degrees. Combine the carrots, potato, sweet potato, zucchini, garlic, onion and oil into a plastic bag and turn to coat the vegetables.
Roast for 25 minutes, stirring twice.
Combine the peanut butter, coconut milk, lime juice, soy sauce, and pepper flakes in a small saucepan. Cook, whisking until warm and well-blended. Remove from the heat and pour over the roasted vegetables. Sprinkle with chopped mint and basil.
Serve over hot cooked rice.
Makes 4 servings.