Karina Chronicles

Recipe: Roasted Veggie Mash

Thyme Roasted Vegetables

KD BIO ALICIA JYoung professional by day and culinary adventurer by night, Alicia loves to share hospitality and homecooked meals with friends. She writes Jaybird, a blog about finding home and happiness wherever life takes you. Say hi on Facebook or Twitter, and check out her recipe collections on Pinterest!

 

 

As a child, I hated cauliflower unless it was drenched in Thousand Island dressing. Since I began cooking for myself, I’ve discovered that cauliflower practically has super powers. You can use it to make pizza crust, creamy pasta sauce, or a low-carb version of mashed potatoes, and it quickly picks up the flavor of whatever spice your palate desires.

Once cool weather hits, the easiest way to enjoy vegetables as comfort food is to roast them. This recipe takes it a step further by roasting vegetables and then turning them into a hearty bowl of comfort food. Nothing brings family to the table faster than the smell of something delicious wafting through the house, and the gentle scent of thyme will linger just long enough for them to race into the dining room. The bright orange of blended cauliflower and carrots brings a bit of autumnal color indoors to match other fall or Thanksgiving decorations.

Now is the perfect time to start testing side dishes in anticipation of the Thanksgiving holiday. A filling dish of roasted vegetables blended with thyme and olive oil is a great “back pocket” recipe for entertaining: whether your guests are vegan, gluten-free, or completely omnivorous, they can sit down at the table and enjoy this meal together.

Roasted Vegetable Mash–Serves 4-6

Prep time: 12 minutes

Cook time: 30-40 minutes

  • 1 head cauliflower
  • 5 medium carrots
  • 2 tablespoons olive oil
  • salt and pepper
  • 2-3 teaspoons dried thyme leaves
  • 2 tablespoons vegetable or chicken broth
  • fresh thyme sprig for garnish

Preheat oven to 350 degrees. Cover two baking sheets with aluminum foil and set aside.

Cut cauliflower into “clouds” (strips of about 1/4-1/2 inch thick); peel carrots, halve, and chop into 2-inch segments. In a large mixing bowl, toss vegetables with olive oil, salt, and pepper, then spread on the two baking sheets.

Roast for 30-40 minutes or until vegetables are fork-tender. Add roasted vegetables to the work bowl of a food processor fitted with the S-blade. You may need to do this in two batches.

Add thyme and broth. Process for 30-60 seconds or until the vegetables have reached a thick mash consistency. If needed, stir vegetables and continue to process until the mash is evenly blended. Remove and garnish with thyme as desired.


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