I’ve decided that I need two ovens, because I love roasting things so much. Doubtful that will happen in my tiny kitchen any time soon, but a girl can dream right? I’ve sung my praises of roasting many times, but I have to say that lately I’m loving it more than ever. I want to roast my dinner almost to the exclusion of every other cooking method. All you do is chop things up, spread them on a cookie sheet with some oil and seasoning, and throw them in the oven. And that’s saying nothing of the fact that the final product is so much more delicious (and nutritious) than what you get in a saute pan. What could be more amazing than that?
Every vegetable on this plate was prepared in the oven. Every last one. Even the tomatoes. Roasting is simple, it retains the nutrients (and beautiful colors) of the veggies because it’s a dryer form of cooking than boiling, steaming, or sauteing, and it just tastes better. In short, roasting is the bomb.
I Hate Cooked Carrots
Ok, maybe as an adult I’m less of a brat about it, but when I was a little kid, you couldn’t pay me to eat a cooked carrot. (That’s not to say that I didn’t accept bribes to try other foods, but a cooked carrot was a nightmare.) My grandmother would tell me that they would make my eyes pretty; my mother would smother them in butter and even brown sugar sometimes to try to entice me. They’d try to hide them in a pot roast — the most egregious of offenses in my child-sized brain. But I just couldn’t get behind a cooked carrot. I really don’t know why they tried so hard — I’d eat them raw. Anyway, enter the solution I love so dearly, featured in today’s post: ROASTING!
Digestive Support with Fennel and Ginger
The other two major components of this recipe are fennel and ginger, both ripe with nutrients to support healthy digestion and decrease inflammation. Since we’re just finishing up with the Why Gut Health Matters series, I figured I’d keep in step with this week’s recipe and encourage some ingredients that are good for the belly and body.
Fennel bulb has a very mild anise flavor, but it feels more like celery in your mouth. It’s delicious raw or cooked, and it provides a ton of vitamin C, folate, anethole, and quercetin, all free-radical fighters, all inflammation extinguishers. (source) The seeds are hailed for their medicinal properties, which include relief from heartburn, gas, bloating, and quite a few other ailments, so they’re a great alternative to prescription drugs that can wreak havoc on your gut biome.
Ginger is a well-known digestive supporter. It helps relieve nausea, intestinal gas and bloating, and discomfort in the digestive tract. It’s also a potent anti-inflammatory and promotes healthy circulation.
On to the Yum!
This recipe features carrots, fennel, and a touch of spice with an Indian flare — which you can totally skip if you’re not into it, but just give it a try. It’s a super simple recipe that’s great for digestion, full of filling fiber, and absolutely delicious.
Even a cooked-carrot hater can’t resist this recipe.
- 4 carrots, chopped 1/2-inch diagonally
- 1 large bulb fennel, sliced
- 2 tbs avocado oil
- 2 tbs minced fresh ginger
- 2 tsp fennel seed
- 2 tsp yellow curry powder
- 1/2 tsp REAL salt (CWB Favorite Pick)
- black pepper to taste
- 2 tbs fresh green fennel tops, finely chopped
- Preheat oven to 375
- Lay chopped veggies flat on a cookie sheet
- Add minced ginger, curry, fennel seeds, salt, and pepper evenly across veggies
- Drizzle with avocado oil
- Roast for 10 minutes
- Remove from oven and toss with a spatula to better incorporate oil and spices
- Sprinkle fresh green fennel tops over veggies and put back in the oven for another 5 minutes