Roasted Root Vegetables with Black Bean Salsa

Who’s ready for fall?!  This is a family favorite; any and every root vegetable we can find roasted to perfection then topped with a fresh black bean and corn salsa to make the perfect fall meal!

Print RecipeRoasted Root Vegetables with Black Bean Salsa

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Course Main Dish

Prep Time 20 minutes Cook Time 45 minutes

Servings

people

MetricUS Imperial

Ingredients


Roasted Vegetables

  1. 1 large Sweet Potato

  2. 3 large Potato

  3. 4 Carrots

  4. 6 Eddoes optional

  5. 4 Parsnips optional

  6. 1 Celeriac optional

  7. 2 tablespoons Coconut Oil


Fresh Black Bean Salsa

  1. 1 can Black Beans drained and rinsed

  2. 2 large Tomatoes diced

  3. 1 cup Fresh Cilantro corsely chopped

  4. 1/2 cup Corn Kernals fresh is best but canned or frozen work well too.

  5. 3 Garlic cloves diced

  6. 2-3 tablespoons White Wine Vinegar

  7. 1 tablespoon Honey

  8. Salt and Pepper to taste

Course Main Dish

Prep Time 20 minutes Cook Time 45 minutes

Servings

people

MetricUS Imperial

Ingredients


Roasted Vegetables

  1. 1 large Sweet Potato

  2. 3 large Potato

  3. 4 Carrots

  4. 6 Eddoes optional

  5. 4 Parsnips optional

  6. 1 Celeriac optional

  7. 2 tablespoons Coconut Oil


Fresh Black Bean Salsa

  1. 1 can Black Beans drained and rinsed

  2. 2 large Tomatoes diced

  3. 1 cup Fresh Cilantro corsely chopped

  4. 1/2 cup Corn Kernals fresh is best but canned or frozen work well too.

  5. 3 Garlic cloves diced

  6. 2-3 tablespoons White Wine Vinegar

  7. 1 tablespoon Honey

  8. Salt and Pepper to taste

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Instructions


Roasted Vegetables

Preheat oven to 400 F

Clean and peel all root vegetables. Cut into wedges; about the same thickness but don't worry about the lengths. Place all root vegetables into a large bowl for tossing.

If your coconut oil is solid then melt. Pour liquid coconut oil into bowl of vegetables and toss to coat. Spread vegetables onto a large baking sheet.

Bake in oven on lowest rack for about 45 minutes, or until cooked, tossing halfway. Make sure to scrape up the crispy bits, they're the best part!


Salsa

While the vegetables are roasting dice the tomatoes, rinse the beans, coarsely chop cilantro and place in a serving bowl.

If using fresh cooked corn remove from cob. If using canned drain all liquid. For frozen corn: place it in a strainer and run boiling water over until defrosted. Add prepared corn to bowl.

Crush and finely chop the garlic; add to bowl.

Add in white wine vinegar and honey toss gently to coat then add in salt and pepper to taste. Cover and store in refrigerator until ready to serve.


Serving

Once vegetables are done cooking divide between plates making sure to get the crispy bits!

Top with a heaping spoonful or two of black bean salsa!

Recipe Notes


  1. I always start with a sweet potato and a couple regular potatoes, then it's just and matter of what we have and what's available at the market.  The type of root vegetables doesn't matter I just cut up enough to feed the family as a meal.  The more diversity the better.

  2. If you have never worked with eddoes before watch out, when cleaned they are kind of slimy feeling 🙂 .  Don't worry this bakes away to a beautiful sweetness.

  3. When root vegies are scarce in the house i have been known to use squash and/or chayote!

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