Scarlet Roasted Vegetables



3 large beets  (chopped into 1" chunks)

3 large peeled sweet potatoes  (chopped into 1" chunks)

1 cup carrots  (chopped into 1" chunks)

1 cup celery  (chopped into 1" chunks)

5 chopped leeks

3 cups beef broth

2 tbsp chopped fresh parsley

Juice of 1 lemon

2 tbsp coconut aminos

grated zest of 2 lemons

1/2 cup of ghee


Optional Ingredients:


3 tbsp of extra virgin olive oil

1/2 cup pecan halves (or any nuts to give a crunch, I used apricot kernels)

3-4 dried bay leaves

6-8 dried apricots, coarsely chopped (adds a nice chewy texture)

fennel bulb


root veggies of any kind ( I added daikon and radish)

squash of any kind




Cook everything in a crockpot on high for a couple hours or until the root veggies are nice and soft but not mushy.  Stir it up really good, add the ghee, and serve over a bed of white rice to carb up you suckaz.




You could probably add any extra veggies you have and it would be good.  When it's cooked the beets turn everything red and it looks quite ravishing.  This is actually a modified version of a recipe from Alicia Silverstone's vegan cookbook "The Kind Diet" which I used to make fairly often back in my vegan days.  Thanks Alicia!  I loved you in Clueless!



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