Roasted Root Wrap

With the temperature dipping below twenty degrees today, I decided to finally start eating like it's really winter. Root vegetables are delicious, high in vitamins, and are available year-round. Roasting them brings out all their specific flavors and warms up your chilly kitchen. This sandwich features a thick layer of garlic hummus, field greens, roasted veggies (carrots, beets, parsnips, turnips, onions, and garlic) and some slices of fresh avocado all on a toasted whole wheat pita. The meal was rounded out with a side of quinoa and fresh rosemary.

 

1 medium yellow onion (chopped)
6 cloves garlic (quartered)
2-3 carrots (chopped)
2-3 parsnips (peeled & chopped)
1 turnip (peeled & chopped)
3-4 beets (peeled & chopped)
3 Tbs. olive oil
3 Tbs. fresh rosemary (chopped)
1 tsp. salt
1/2 tsp. cumin
1 tsp. brown sugar
1 tsp. crushed red pepper
lots of freshly ground black pepper

Preheat your oven to 450 and go to town chopping everything up. If you don't have access to organic root vegetables, make sure to peel everything. Throw everything on a large baking sheet. Mix together the oil, salt, cumin, brown sugar, and peppers. Pour the mixture over the veggies and stir everything well. Place the sheet in the oven and roast for 20-30 minutes, stirring every 10 minutes or so until the vegetables are tender. Serve over rice or couscous or on a sandwich or wrap.

Delicious!
NRG