I have been reading through Mark Bittman’s Food Matters Cookbook. It is a large (almost overwhelming) compilation of over 500 recipes that are focused on incorporating more plant-based meals into your diet, reducing meat intake, and eliminating processed foods. If you have never heard of Mark Bittman, I recommend checking him out. He is a seasoned chef that has several cookbooks (including “How to Cook Everything”, “How to Cook Everything Vegetarian”), has a new York Times food column, and is a featured chef in several magazines, including Runner’s World (which is where I first discovered him and his yummy sweet potato muffins).
His recent cookbook is easy to read and leaves a lot of room for personal interpretation. So when I found out about The Food Matters Project, I was pumped to join in on the fun. The FMP is a compilation of several food bloggers that will be tackling a recipe from the cookbook each week. The FMP has a listing of the participating food bloggers and the scheduled recipes that we will be preparing. There will be a featured blogger each week and the rest of us will be doing our interpretations of the recipe, posting on our individual websites. Check in weekly to see the updates.
Today is the official launch of the project. The first recipe from the cookbook is “Chipotle-Glazed Squash Skewers” prepared by Sarah of 20somethingcupcakes. I decided to do a variation by skipping the squash skewers (say that 50 times fast) and applying the glaze to a variety of root veggies, such as parsnips, carrots, and butternut squash.
The result….AWESOME. Roasting the vegetables brings out a carmelized flavor. These are a great alternative to fries. They also would be great served over rice or quinoa, or even with some cheese in a quesadilla! Also, the honey-chipotle glaze was so delicious. It would be wonderful on a variety of veggies, salmon, or chicken.
Honey Chipotle-Glazed Roasted Root Vegetables
- 1 1.5 to 2 lb butternut squash, skinned and cut into 1/2-inch thick by 2-inch long pieces (like french fries)
- 2 medium parsnips, skinned and cut uniformly like the butternut squash
- 2 medium carrots, skinned and cut uniformly like the butternut squash
- 1/4 cup olive oil
- 1 to 2 chipotle peppers in adobo sauce, reserving 2 tablespoons of adobo sauce (freeze remaining peppers from can)
- 1 tablespoon honey (or maple syrup)
- 1 clove of garlic, minced
- salt and pepper
- lime and cilantro (optional)
- Preheat oven to 400 F. Spray a roasting pan with nonstick spray.
- Combine olive oil through garlic in a small bowl. Stir well. Start with one chipotle pepper. Taste the glaze, if you want it spicier, add another one.
- In a medium-large bowl, toss the diced root vegetables and the glaze together. Spread onto roasting pan in an even layer. Sprinkle with salt and pepper.
- Roast for 50 minutes. Remove and enjoy warm. Sprinkle with fresh squeezed lime and cilantro, if desired.