- 1 medium rutabaga, peeled 6 to 8 hakurei turnips
- 1 large purple-top turnip
- 3 parsnips
- 3 burdock roots
- 2 small yams or sweet potatoes
- 6 shallots, peeled and halved
- 8 cloves garlic, peeled and halved
- 4–5 sprigs fresh thyme
- 1⁄2 teaspoon coarse sea salt
- 2 tablespoons extra virgin olive oil
- 1½ cups cooked chickpeas
- 3 cups apple cider
- 1 1⁄4 cup apple cider vinegar
- 1⁄4 cup maple syrup
- 5 whole cloves
Preheat oven to 450°F.
Chop rutabaga and place in large bowl. Scrub or peel turnips, parsnips, burdock and yams and cut into similar-size pieces. Add to bowl with rutabaga. Add shallots, garlic, thyme, salt and olive oil. Toss to combine and evenly coat all ingredients with oil. Pour into two 9 x 12-inch glass baking dishes and spread in single layer. Roast 20 minutes. Remove from oven, fold in chickpeas and roast 25 minutes longer (roots will be soft and lightly caramelized; chickpeas will be slightly crispy).
While roots are roasting, place all reduction ingredients in pot over high heat and bring to boil. Stir continuously until liquid reduces by half (about 30 minutes). Remove from heat and discard cloves.
Remove roots from oven and slide a spatula under vegetables to release anything sticking. Drizzle with reduction, toss and serve.
Excerpted from Eat Clean Live Well, Copyright 2014, Terry Walters, Sterling Publishing Co., Inc.
Photos by Julie Bidwell Photography