No use crying over spilt milk...or burnt carrots. Yesterday I had sliced 25 lbs of carrots for a salad at work, and thrown them in the oven to roast thinking they were going to come out all delicious and toasty, only to have my timer fail on me and smell burnt carrots about 45 minutes later. Oh the joys of relying on technology...but that is what happens when you are multitasking and can't keep an eye on the oven yourself! But you know what? I didn't get upset, in fact I found it kind of funny the fact that I went through all that work and would have to do it again. Sometimes I wonder with the amount of chopping I do with my right arm why it isn't twice the size of my left. I sliced more carrots, placed them in the oven and this time they emerged perfectly roasted. Success! I am not one to give up...especially in the kitchen. When I got home I did not simply heat up some soup I had in the freezer for dinner, instead I decided that I would like some roasted veggies! How odd, after my carrot burning experience, but that is what I craved. I had all sorts of delicious things to roast that I knew would make a delicious melange of sorts.
2 cups purple potatoes (or other small potatoes), halved if bigger
2 cups brussels sprouts, trimmed and halved
3 cups mixed mushrooms, cut into bite sized pieces if large
1 medium red bell pepper, sliced
1 large onion, sliced
1 cup sliced rutabaga
2 large carrots, sliced
1 8 oz pkg tempeh bacon
1 Tbsp olive oil
1 Tbsp truffle oil
1 Tbsp balsamic vinegar
2 tsp dried thyme
2 cloves of garlic, minced
sea salt and pepper to taste
Preheat oven to 475 degrees. Since the veggies take different times to roast, they need to be dine separately. Toss the potatoes and brussels sprouts with olive oil and spread out on a baking sheet. Do the same with the mushrooms, bell pepper and onion on another sheet. Then the carrots and rutabagas on another. Place the sheets in the oven and roast for about 15-20 minutes until the veggies are tender and browned at edges (may take longer for potatoes) then remove from the oven and place in a large bowl. Meanwhile, Heat 1 Tbsp olive oil in a non-stick pan and cook tempeh bacon until crisp on both sides, about 4 minutes per side. Remove from pan and when cool enough to handle, cut into small pieces. Place in a bowl, along with roasted veggies. Whisk together olive oil and truffle oil, balsamic, garlic, thyme and sea salt and pepper to taste, then toss it with the veggies and serve!