One thing I love to do in the winter is use my oven to roast seasonal vegetables. It’s super easy, you just cut your vegetables, turn on the oven add flavourings and let the oven do all the hard work while you are doing something else! For this roast I use vegetables and spices together. The mixture of red cabbage, parts of (blood) orange, Jerusalem artichokes, chickpea, coriander seeds and cumin really suits each other. Jerusalem artichokes also known as sunchokes or topinambour is a root vegetable that is part of the sunflower family. This brown skinned root vegetable resembles ginger root, but has a delicious nutty and sweet taste similar to artichokes. The texture resembles cooked potatoes. You can find them at your local farmers market or organic shop in late autumn and winter.
- 1/2 red cabbage, sliced in steaks, keep the stem so the cabbage parts stay together.
- 1 pound of Jeruzalem artichokes, washed and cleansed (with skins on), quartered.
- 2 red onions sliced in 8 wedges.
- 2 oranges, 1 sliced in 8 wedges, one juiced.
- 1 tablespoon of coriander seeds.
- 1 tablespoon of cumin seeds.
- 1 to 2 teaspoons of smoked (hot) pimenton (depending how hot you like it).
- 220 grams of cooked chickpeas.
- 1/2 teaspoon of salt.
- Handful of greens, like spinach to serve.
- Plantbased yogurt.
Preheat your oven on 220C/450F. Lay the red cabbage, Jeruzalem arichokes, onions, and oranges in a ovenproof dish. Scatter the cumin, coriander seeds, salt and pimenton flakes evenly on top of the vegetables. Squeeze over the oven dish the juice of one orange. Place in the oven, the dish covered with an baking paper that has been lightly moistened. This serves as a cover and lets the vegetables steam and cook evenly. Leave the dish for 40 minutes in the oven. After 40 minutes remove the paper and add the chickpeas. Leave for another 10-20 minutes. The vegetables should be soft and cooked and the chickpeas slightly crisp when done. Remove from the oven and serve with some greens like fresh spinach and some dollops of plantbased yoghurt. To make this meal more filling you can add your favorite cooked grains, like rice, quinoa or bulghur.