Santa Fe Roasted Veggies

This recipe is inspired by a similar dish I had at the Sliver Diner a few weeks ago — delicious!  The Silver Diner is a wonderful place, Chef Ype Von Hengst is inventive and only uses locally sourced ingredients for his restaurants.  He says, “It is important to me to support the local farmers and help build our local economy. Fresh and local food has better flavor and is the best quality.” They are located in the Washington DC metro area with one location in Cherry Hill, NJ.  I highly recommend this dining experience if you’re in the area.  I went with my friend Brigid and her beautiful daughter Daphne.  They both loved their meals as well but to find several vegan selections on a diner menu was a real treat!  Click here for more info on the Silver Diner: http://www.silverdiner.com.

In recreating this dish I went based on the menu ingredients — didn’t know the portions so I winged it and ended up creating a meal my husband and I both loved — plus it’s so colorful!

I started by chopping up a twelve ounce bag of brussel sprouts into fourths.  Then I peeled and cut up beets in about the same size — there were four large ones in the bunch I got.  Next I cut up a small butternut squash, again in the same size pieces.  I mixed all these veggies up in a bowl with about a tablespoon of olive oil and several shakes of chipotle powder with fresh ground salt and pepper to taste.  I then poured them out evenly on a baking sheet covered with parchment paper and roasted at 350 degrees for 45 minutes, turning half way through.  While the veggies were roasting I made a cup of organic millet (follow package instructions) — the Silver Diner used quinoa but I was out and millet was just as tasty.  When the veggies were done roasting I rinsed a can of black beans and cut up an avocado and added them both to the roasted veggies.  I then mixed in a 16 ounce can of medium salsa (Organic Muir Glen).  I finished by topping with scallions and fresh cilantro.

Thank you Silver Diner for the inspiration — I look forward to making this dish often and will enjoy visiting again next time I’m in town!

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