Krista Harrison Cooking,Health and Wellness,Healthy Heart,Recipes Roasted Veggies with Lemon Basil Cream Sauce

Roasted Veggies with Lemon Basil Cream Sauce

Yesterday I headed to get a few things from the store.  With my list in hand, I started checking off the items on the list.  However, as I am walking through all the amazing produce my mind starts creating a recipe and extra items start jumping into my basket.  Honestly, I was reaching for produce before I could even really grasp in my mind what I needed ….. so cool!

When I got home, I went to work, creating a medley of veggies (beets, parsnips and sweet potatoes) with a dairy and gluten free lemon basil cream sauce.  Using root vegetables in your recipes can be healing due to their contractive, alkalinizing and warming qualities.  These veggies also provide a lot of fibre, which is something many of us lack in the Western world, consuming on average only 15 grams/day.  No, all bran and metamucil don’t count as healthy fibre!  🙂

So, dig in, start creating and let me know what you think!

Roasted Veggies with a Lemon Basil Cream Sauce

Ingredients:

1 parsnip, peeled and chopped

1 sweet potato, peeled and chopped

4 beets, peeled and chopped

Olive oil

3 garlic cloves, minced

4 shallots, finely chopped

1 tbsp ghee

2 cups cashews (soaked for 15-20 minutes in water)

1/2 cup of water

Juice of 1 lemon

Zest of 1 lemon

5 fresh basil leaves

1/2 tsp sea salt

pepper to taste

Optional:  extra basil leaves and hemp hearts

Directions:

Heat oven to 375 degrees.

Peel and chop the parsnip, sweet potato and beets and add to a mixing bowl.

Drizzle olive oil to lightly coat veggies.

Spread veggies on a baking sheet with parchment paper and bake for 40 minutes

After the veggies go into the oven, mince and chop your garlic and shallots

Heat your pan to medium low heat and add the ghee.

Saute the garlic and shallots until soft. Then, remove from heat.

In a blender combine, the drained cashews, lemon juice, 1/2 cup water, lemon zest, basil leaves, salt and pepper and blend until smooth.

Once the veggies are cooked, add the garlic and shallots and mix.

Mix your lemon basil sauce over top and serve.

Top with extra basil leaves and hemp hearts

Enjoy!

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