Beat the November Gloom with Root Vegetables
It’s November. Also known as not-quite-the-holiday season. Halloween is behind us, the days are short, and it’s getting cold in most parts of Canada. What are we to do? Rather than going directly into full hibernation mode, we’re here with some late fall recipes to help you warm up and get cozy after an outing along the Trans Canada Trail.
Roasted root vegetables
It’s a classic for a reason! The perfect seasonal side dish, roasted root vegetables are always nourishing, always delicious, and a great energizer before or after a Trail adventure.
Ingredients
• 6 cups assorted root vegetables: beets, carrots, turnips, parsnips, potatoes, or a combination thereof
• 3 tablespoons butter or olive oil
• 2 cloves of garlic
• 2 sprigs of rosemary (optional)
• Salt and pepper to taste
How to prepare
1. Preheat oven to 400 degrees Fahrenheit.
2. Cut root vegetables into 1-inch cubes. Peel them, or don’t – it’s up to you!
3. In a casserole dish, combine root vegetables, garlic and butter or oil. Season with salt and pepper. Top with rosemary.
4. Cover dish and roast vegetables for 30–45 minutes or until well cooked.
5. Enjoy!
Carrot cake: healthy-ish
When you want to start a debate, bring up carrot cake. Some love it, and some think it’s an insult to cake everywhere. To quote a colleague, “Carrots? In a cake? No, thanks.” Carrot cake is not exactly health food, but it is full of carrots, which means some extra vitamin A and beta carotene. Plus, the walnuts give it some added antioxidant goodness and are a good source of plant-based omega-3s. A slice of carrot cake makes a great treat when you’re out on the Trail!
Ingredients
• Carrot cake
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon table salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 2 cups granulated sugar
• 1 1/4 cups canola or vegetable oil
• 4 large eggs
• 3 cups grated peeled carrots
• 1 cup coarsely chopped walnuts (optional)
Cream cheese frosting (optional)
• 1 package cream cheese (8 oz)
• 1/2 stick butter
• 1 teaspoon vanilla extract
• 4 cups icing sugar
How to prepare
Cake
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix together the dry ingredients – flour, baking soda, salt, cinnamon, nutmeg and ginger.
3. In a separate bowl, whisk sugar and oil together until well mixed, then add eggs, one at a time, mixing after each addition.
4. Add dry mixture to wet and mix well.
5. Add carrots and walnuts.
6. Pour batter into a 9-inch round cake pan, or if you prefer, bake as cupcakes.
7. Bake for 30–40 minutes (or if making cupcakes, 15–20 minutes) or until a knife comes out clean.
Cream cheese frosting
1. Mix together cream cheese, butter, icing sugar and vanilla until well-mixed and airy.
2. Spread over cooled cake or on cupcakes.
November recipe bonus: Warm spiced drink
While admittedly not a root-vegetable-based recipe, this drink is simple to prepare and adds a cozy vibe to November.
Ingredients
• 1 cup milk or alternative
• 2 cinnamon sticks
• 1 teaspoon honey
How to prepare
1. Pour milk or alternative milk (we used oat milk) into a saucepan and set on low heat.
2. Add cinnamon sticks and honey and warm to desired temperature, stirring slowly. Do not boil.
3. Serve and enjoy.
