Once I started to roast my veggies, I started to eat a lot more of them. Even more fun is to spin the globe, pick a place, and figure out what roasted veggies would like there. This version: Ethiopia. This version uses the great Ethiopian preparation nitter kibbeh, a butter that’s clarified and infused with different onion, garlic, and host of other spices. If you don’t have any on hand (made from this nitter kibbeh recipe), an alternative is offered below.
For the veggies themselves, we have a simple mix: carrots, green beans, green peppers, and onion. What makes it extra special is the potatoes, particularly if you take the time to do the old-fashioned wedge cut. Steve is usually game to do this.
Peeling smaller potatoes is kind of a pain; I recommend parboiling them for about 3 minutes. The skins will slip off, and then you simply cut wedges in the potatoes on the vertical axis. I don’t throw out the wedges, by the way. They go right into the mix.
Toss the whole lot in either nitter kibbeh or your choice of liquid fat and spices (coconut oil or peanut oil are particularly good vegan alternatives), pop in the oven, and…yum. I served these with some of my spicy sweet sugar-free BBQ sauce (recipe) and Essential Lentils (recipe coming soon).
Roasted Potatoes, Green Beans, and Carrots with Ethiopian Spices
A beautiful simple plate of roasted vegetables for any season.
Heat the oven to 425º. Bring a large pot of water to boil on the stove. As you wait for it to boil, peel potatoes, then cut out narrow v-shaped wedges 1/4” deep around the length of the potatoes. Halved the ridged potatoes and place in a bowl of cold water. (If you like, simply scrub the potatoes well, then halve them with the peels on and without the wedge cuts.)
Add salt to the boiling water, then drop the potatoes in and boil for 6 minutes. As they boil, scrape and/or peel the carrot, then cut it lengthwise in quarters, and then crosswise in thirds. Cut the green beans to be approximately the same lengths as the carrots. At the 6 minute mark, add the carrots to the boiling water. After another 3 minutes, add the green beans for 2 minutes. Drain the vegetables; potatoes do not need to be completely done, but you should be able to stab them with a fork and stay on the fork without crumbling. Refresh with cold water.
As vegetables boil, place nitter kibbeh or your choice of cooking oil in a large pan. Toss the onions and bell peppers with the fat and the salt, then roast 20 minutes. After 20 minutes, stir in the boiled vegetables, coating them well with the oil. Roast and additional 10 minutes, then add the jalapeño, garlic, and ginger. Roast a final 10 minutes.
Sprinkle with herbs. If you like, add some spicy, sugar-free vegan BBQ sauce on the side. Also excellent with Essential Vegan Lentils.