The comfort of buttery root vegetables carries us through these winter months when much else feels scarce. Given winter’s lack of sun and warmth, root veggies are the easiest to grow for small farmers, so we hope this recipe will give you the confidence to experiment with produce that may be new to you. In warmer areas of the US, navel oranges are at their peak sweetness, which lends a delightful burst of flavor to this dish.
We made our fire cider from scratch, but you can also purchase it from certain health food stores or small online businesses.
Ingredients:
- 2 tablespoons grass-fed ghee
- 3 tablespoons Zimms EVOO
- 3–4 medium carrots
- 1–2 large parsnips
- 2–3 medium beets
- 2–3 red onions
- 1 head garlic (cloves separated but unpeeled)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 4 tablespoons fire cider
- 1 navel orange
Method:
- Preheat oven to 400°F.
- Melt ghee in a small saucepan. Add olive oil to the melted ghee and set aside.
- Peel and chop the vegetables into roughly inch-sized pieces.
- Add the vegetables and unpeeled garlic to a 13- by 9-inch baking dish and toss with the melted ghee/olive oil mixture, dried herbs, salt, and fire cider.
- Slice the orange into wedges and squeeze the juice from each over the baking dish.
- Roast for 30 minutes. Remove the dish from the oven and stir thoroughly, then roast for another 30 minutes. It is done when the vegetables are tender and the onions have caramelized.
- Squeeze the garlic from their skins before serving.
Enjoy in good health!