Any recipe that requires an entire sheet pan worth of vegetables and receives the hubby’s approval is like one of those mystical chaos emeralds from Sonic the Hedgehog. (Yes, I just made a dated video game reference, just enjoy reminiscing about Sega Genesis for a second …) For those of you who may not remember back that far, I’m just saying that dishes like this one are rare ;-). So empty out your fridge’s produce drawers, put on some tunes and get chopping. After all your veggies are prepped, this light, flavorful and super healthy meal comes together very easily.
- 2 tbsp fat of your choice (butter, coconut oil, bacon grease, etc)
- 1 large white onion, chopped
- 3 cloves garlic, minced
- 1-2 potatoes, peeled and diced into 1-in cubes
- 1-2 sweet potatoes, peeled and diced into 1-in cubes
- 2-4 carrots, peeled and diced
- 2 cups vegetable broth
- 2 tablespoons maple syrup
- 3 tablespoons tomato paste
- 1 teaspoon dried dill
- salt and freshly ground black pepper, to taste
- 1/2 broccoli, sliced into 2-inch pieces
- 1/2 head cauliflower, broken into florets
- 1/4 head cabbage, roughly chopped
- Heat the butter/oil/fat in a large pot and saute the onions and garlic over medium-high heat until the onions begin to get translucent.
- Lower the heat and add the potatoes, sweet potatoes and carrots and saute until barely tender.
- Add the vegetable broth, stir in the maple syrup, tomato paste and dill and season with salt and pepper to taste.
- Cover the pot and simmer for 10 minutes then add the broccoli, cauliflower and cabbage.
- Simmer for 15-20 minutes more or until the vegetables are tender but not mushy.
adapted from The Old Farmer’s Almanac, Recipes for Every Season