delicious: served twice

One day I’ll travel the world and eat food. Explore and eat food. Maybe meet some new people and eat food. Overall, I really just want to eat food. Until that day comes, I’ll just be here, trying recipes that are filled with spices and flavors that are outside our usual.

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I have great friends who are always willing to be guinea pigs for new recipes. This one didn’t disappoint and was the star of the night. Dried mint, cinnamon and cumin make this dish warm and earthy. It’s my favorite go to now since the spice mix makes enough for several small batches. So I’ll show you two ways to prepare the dish that surely won’t disappoint.

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Our trio consists of potato, cauliflower and radishes. If you are able to, buy fresh radishes with the greens still attached. When I went shopping this week, the fresh batch looked mighty sad so I went with the radishes already prepped and packaged. Your actually going to eat the radish tops so make sure they are in good condition.

In a bowl combine your chopped veggies, slather them with olive oil and sprinkle in enough seasoning to coat. If you are doing an entire sheet tray, use all of your mixture.

Bake at 425 degrees for approx 15-20 mins, or until your veggies are tender and golden. If you serve this with dinner, top with a generous dollap of plain greek yogurt, a squeeze of fresh lemon juice and the radish tops if you have them. If not, fresh mint with do. I made this along with Moroccan coucous and grilled chicken.

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I will make an entire batch for myself and gorge shamelessly. They are that tasty. Which made me think that roasting them for breakfast and adding an egg on top would make me just as happy. I was right.

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Omit the lemon and yogurt and instead top with an over easy egg. Then listen to the birds chirp outside and drown out the sounds of your bickering children because you are enjoying brunch. If that juice had champagne in it we would really be onto something. But I save my morning drinking for weekends. Or at least closer to the weekend. Tuesday is close right?

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Moroccan Mint Roasted Vegetables

1 1/2 tsp dried mint

1/2 tsp red pepper flakes

1/2 tsp salt

1 1/2 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp ground ginger

vegetable mixture of your choice

olive oil, lemon wedges and greek yogurt

optional: radish tops, freshly chopped mint

Combine all spices in a bowl or if you have a pestle and mortar grind your first 3 ingredients and add the rest and mix. Coat your veggies with olive oil and seasoning and bake in 425 degree oven for 15- 20 mins or until veggies are tender.

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