• 2 medium rutabaga or kohlrabi, peeled and cut into 1/2” cubes
  • 2 medium turnips, peeled and cut into 1/2” cubes
  • 3 large carrots, peeled and cut into 1/2” cubes or rounds
  • Pinch of ground pepper
  • Pinch of sea salt or salt substitute
  • 2 tablespoons of aquafaba (liquid from canned garbanzo beans)*, or veg broth
  • 1/2 teaspoon sumac (worth using often for it’s lemony flavor) or 1 tbsp lemon
  • juice. OR add any herb or spice that you like with the veggie and aquafaba.
  • Parsley, chopped, for garnish, if desired

This basic preparation of cubed and sumac-seasoned vegetables is just a starting point for your creativity; you can substitute any firm vegetable for those noted. In the video I roasted carrot, turnip and rutabaga. Kohlrabi, a delicious low calorie relative of cabbage, broccoli, and cauliflower, would be a good substitute for the rutabaga. The sumac added at the end adds a nice bright flavor. These cubed vegetables are great eaten hot, or stored in the refrigerator to snack on, or to add to salads, soups, or even a pasta dish. Use another pan and double if you would like veggies for the week.

4-6 servings (depending on use)

Preheat oven to 375 degrees. In a medium bowl, combine the vegetables with the aquafaba, salt, and pepper, and toss to coat. Arrange the vegetables in a single layer on a large baking sheet lined with parchment paper.  Roast for 30-40 minutes, until soft. Test after 25 minutes as vegetables vary. Remove from the oven and sprinkle with sumac, if you didn’t use other herbs earlier.  Toss to coat. Taste and adjust seasonings to your liking. Garnish with chopped parsley.

Store in the refrigerator for 5 or 6 days.

Chef note: I keep aquafaba on hand by freezing it in 2 tablespoon silicone ice cube trays, then storing freezer bags.