Oven Roasted Plank Roots

I love the subtle, smoky, yet smokeless flavor of the fall/winter root and cruciferous vegetables on the plank. If you’re in a hurry, you can even parboil fingerlings and cauliflower.  For the vegetarian, simply by adding millet or quinoa, you can create a complete protein. For the omnivore, I recommend roasting these roots right alongside your protein.

Yield: 4-5 servings

Cooking time: 45 minutes

ingredients

• 10 baby fingerlings

• 1 head of baby broccoli

• 1 small purple cauliflower 

• 1 bunch baby asparagus

• 1 small bunch scallions

• 4 cloves of garlic

• 3 tablespoons pine nuts for topping

Marinade

• 1/4 cup of olive oil

• salt 

• pepper

• rosemary, dill, or other fresh herbs

Method

1. Preheat oven to 350 degrees.  Warm oiled plank in oven while preheating.

2. Prepare marinade in large plastic bag. Add root veggies to the bag to marinate. (If parboiling, no need to marinate, brush seasonings over veggies.)

3. Put on plank to roast for 30 -40 minutes or until tender on the inside.

Superfood Breakdown

Root vegetables, as well as cruciferous vegetables, are good sources of fiber, potassium, and vitamin C. And garlic is the best antiviral on the planet!