rosemary + garlic roasted broccoli and sweet potatoes

Did I ever tell you about the time my mouth tasted like nothing but cloves for 48hrs?  Yes, the spice.  The very potent spice.  I couldn’t have already told you because it just happened last Wednesday.  At the dentist.  Are you totally confused??  So was I!

I’m sitting there, in there chair, when all of a sudden my mouth has a burning feeling.  Like a cinnamon-hot burning.  And then my taste buds were overtaken with the intense flavor of clove. 

Let me back up a minute.

My 6 year old molars are horrible.  Apparently, this is most likely due to a high fever-or something of the sort-when I was a baby.  These teeth house my only cavities.  Lots of them.  Also, one crown and now another.

So, I’m in the office and they’re fitting me with the temporary crown.  I’m watching Kelly + Michael interview Stephen Colbert when the crazy clove taste hits me.  I confusingly ask the dental hygienist why my mouth was burning and if I was crazy, or if there was clove in my mouth!?  I’m not sure if it was an ointment or an ingredient in the temporary cement, but she said it is applied to help soothe the area.  Thankfully, I wasn’t going crazy but you can imagine my initial confusion.  I was actually pretty excited that they were using a spice to help with the pain and inflammation.

But then, for the next 48hrs I tasted nothing but clove.  It was the weirdest thing ever.  Especially during the week of making spiced doughnuts [ie: molasses, gingerbread, pumpkin, etc.].  Everything tasted over-spiced!  Thankfully, I have some fabulous doughnut taste testers in the area who helped me with my situation.

Edited to add: I should mention that we love our dentist and highly recommend him.  If you’re looking in the Ft. Collins area let me know.

Now, how about a recipe that has nothing to do with clove?

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Rosemary + Garlic Roasted Broccoli and Sweet Potatoes

vegan, gluten-free

I make broccoli and sweet potatoes all of the time.  However, my typical preparation of steaming and eating them with salt, pepper, and butter can become a bit mundane.  This is a nice way to switch things up.  I found the most amazing robust rosemary at the market this weekend and just had to get cooking with it.  Don’t be surprised if you see another recipe or two utilizing this herb.  It’s one of my favorites!

• 1 large yam/sweet potato, cubed [about 4 cups]
• 2 large heads of broccoli, chopped [about 6 cups]
• 2 tablespoons oil
• 1 tablespoon finely chopped rosemary
• 1 – 1 1/2 teaspoons chopped garlic
• 1/2-3/4 teaspoon salt
• 1/4-1/2 teaspoon black pepper
• parmesan cheese to top [or toasted, slivered almonds for a vegan option]

1. Pre-heat your oven to 350* and line a large baking sheet with parchment paper.
2. Spread the cubed yam or sweet potato on the pan with 1 tablespoon of oil, rosemary, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  [I used 1 1/2 teaspoons garlic for a strong, garlic flavor].
3. Toss to coat and place in the oven for 20 minutes.
4. Stir, then add the broccoli and the additional tablespoon of oil and stir again.
5. Roast for another 20-25min until the tender and browned.
6. Top with more salt and pepper if desired and a sprinkle of parmesan cheese.

Also edited to add: I of course ate this with 3 sunny side up eggs on top.  It’s also delicious with mushrooms + spinach in the mix, which I added the second time I ate it.  I recommend re-heating in a pan on the stovetop.

Enjoy!

Ashley

tahini + cumin roasted carrots

Today was the first day I could feel fall.  We’ve had a crazy long, hot, and dry summer here.  I’m in the mood for cool air, not sweating while I bake, and chilly nights cocooned in our comforter.

This morning when I let the dogs out I was legitimately chilly and it felt fabulous.

To celebrate fall’s approach I had to bust out a fall-themed recipe.

Something savory.

Something warm.

Something roasted.

The carrots that look burnt are actually purple in color.

I wouldn’t serve you burnt carrots.

Promise.

By the time the carrots finished cooking it was already 80 degrees in the house.

So much for fall.

I stuck the carrots in the fridge, chopped them up, and ate them on a salad instead.

Summer lives on!

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Tahini + Cumin Roasted Carrots

vegan, gluten-free

• 1 bunch carrots [about 6-7]
• 2 tablespoons roasted tahini
• 1.5 tablespoons unrefined extra virgin coconut oil, melted
• 1 tablespoons honey or maple syrup
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt

1. Preheat your oven to 400* and line a baking sheet with parchment paper or lightly grease the pan.
2. Clean the carrots, trim the ends, and slice in half or quarter if they are very large.
3. Whisk the tahini, coconut oil [or sub safflower/sunflower/etc.], honey, cumin, cinnamon, and salt in a bowl. The mixture will be very thick.
4. In a large bowl coat the carrots with the tahini mixture using your hands.
5. Lay in a single layer on the pan and roast for about 35 minutes until tender and golden brown. Flip once at 20 minutes.
6. Serve immediately.

notes: The tahini mixture is outstanding on toast, raw veggies, sweet potatoes, or right off a spoon. 

If carrots aren’t your thing I just remembered I have a similar recipe for tahini honey sweet potato fries.

I can’t wait for soup season!  And squash!  And apple cider!

I’ll stop dreaming and wait patiently.

Ashley