When your diet is 90% vegetables, seasons kind of go out the window and a girl seeks filling, stick-to-your-ribs food. Well, as stick-to-your-ribs as veggies can get.

And nothing does that better than a big pan of roasted root veggies, right?

This is barely a recipe. But, it’s delicious, and it taught me two important things.

1. Fennel bulb doesn’t really taste like black licorice, as long as you don’t use the green bits. This is a good thing.
2. Celeriac, though it smells like celery when raw, doesn’t taste so much like it when cooked. This is also a good thing.

See, 2 new veggies in my repertoire and I’m only 1 day into this here elimination diet.

Not bad. Not bad at all.

Roasted (Mostly) Root Veggies

Roasted (Mostly) Root Veggies

Note: grams listed for nutritional analysis only. Don’t worry about them unless you’re being all OCD about counting calories.

1 celeriac root (396 g)
1 fennel bulb (256 g)
4-5 carrots (202 g)
3 beets (297 g)
1 leek (275 g)
1/2 large head cauliflower (447 g)
1/2 cup olive oil
3 t. Penzey’s Mural of Flavor (nightshade and salt-free) *
1.5 t. salt

Preheat oven to 350°. Cut all veggies into approximately equal sizes. Toss in a bowl with the olive oil and seasonings. Spread on 2 large, rimmed cookie sheets. Bake for about 1 hour, or until veggies are soft and beginning to brown. (If you use a cake pan instead of a cookie sheet, it will take longer than an hour to get caramelization.)

*Note: Penzey’s does not list all their herb/spice ingredients in their mixes. But, if you go to a store, they’re happy to pull out a sheet that does list everything. As of the time I purchased the Mural of Flavor mix, it was nightshade-free. Feel free to use your own favorite herb and spice blend.

Makes 5 large servings (about 200 grams (slightly under 2 cups) each).