These veggies bring out a nutty flavor with the cocoa butter and cocoa nibs, and is a nice variation on your typical roasted veggie dish. Easy to put together and a nice change of pace that is rich in nutrients, antioxidants and mood lifters.
- 1 sweet potato, cut into small wedges
- 10 baby carrots, halved
- 20 pearl onions, peeled
- 1 turnip, cut into small wedges
- 1 large potato, cut into small wedges
- 1 fennel bulb, cut into small wedges
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp cumin
- 3 T cocoa butter, melted
- 1 tsp salt
- 2 cups fresh rocket (arugula), to serve
- For cocoa nib vinaigrette:
- 2 T cocoa butter
- 2 T cocoa nibs
- 4 T olive oil
- 2 T rice wine vinegar
- ½ tsp sugar
- 1 tsp salt
Preheat oven to 400 Degrees F. Spread out all the vegetables on a foil-lined baking tray. Put the fennel, coriander and cumin seeds in small pan and heat over medium heat for 2 minutes, shaking occasionally. Transfer to a spice grinder and grind to a coarse powder.
Add the melted cocoa butter, spice mixture and salt to the veggies and toss well to coat thoroughly. Roast in oven for 45 minutes until the veggies are tender and caramelized.
Make the cocoa nib vinaigrette. In a small pan over medium-high heat, melt the cocoa butter, add the nibs and sizzle for 30-45 seconds. Add the olive oil, rice wine vinegar, sugar and salt and take off the heat.
Serve the roast veggies on bed of rocket, drizzled with cocoa nib vinaigrette.
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