Roasted vegetables are very appreciated in our home. At least once a week we roast some veggies. It is certainly not the best cooking method for preserving the numerous vitamins and minerals, but it taste so extremely good and eating isn’t just about the maximum health benefits…
It was a hot day in Berlin and I was longing for a refreshing variation of roasted vegetables. At the same time I was also longing for the cool watermelon we had just bought and was chilling in our fridge. So I came up with this combination, as watermelon also goes extremely well with balsamic vinegar. It was astonishing how well everything harmonized and in addition it was super refreshing after a hot day.
Usually you just get parsnips beginning of September or even October, and I was very surprised that my organic supermarket had some regional parsnips. If you don’t get some you can substitute it by either more carrots, or celery stalks should also taste very good with this combination.
FOOD FOR THOUGHT – BUY IN SEASON
After practicing cooking for a while and especially trying to cook sustainable with as much as possible regional food, you get a feeling of what is in season and what not. Now and then I look up a calendar that tells me exactly which vegetables and which fruits are in season in Germany, or depending where we are at this moment. You should really look it up online and this will not only help with preparing your dishes or searching for recipes, it will also help you buy groceries more sustainable.
In summer for example I really never buy apples, because I know that there is no way, that there is apple season in Germany. They mostly come from New Zealand. It is really important to buy and eat seasonal, especially when you know that this type of fruit or veggie grows in your country, but just not right now. Of course a mango will never grow in Germany and there is no point of waiting for the season, but also with mangos it is more sustainable to buy them when they are in season in their country of origin. As the mango is cultivated in so many countries you are able to get it almost throughout the year, but if you live in Germany and you don’t want to buy it from overseas, European mangos from the Mediterranean are harvested in autumn. So, it is really worth it, and it is the least we can do to avoid unsustainable cultivation and transportation practices. We already have the fortune to live in a time with such an abundance and access to food.
A lot of people in our world don’t have this fortune, so it is on us to make the world fairer. The consumption of food, but also of other goods is an important factor to changing things.
SERVES: 4 servings
THYME ROASTED VEGETABLE & WATERMELON SALAD
6 small parsnips (250 g)
6 carrots (500 g)
11 potatoes (850 g)
1 red onion (125 g)
7 tbsp olive oil
½ bunch thyme
20 g sesame
BALSAMIC SESAME DRESSING
150 ml balsamic vinegar
30 g honey
6 branches of thyme
1 garlic clove, mashed with knife
1 tbsp of roasted sesame
Preheat oven to 225ºC (upper and lower heat). Peel the potatoes and wash them together with the carrots and parsnips in cold water. If your carrots or parsnips are quite dirty scrub them a little to get rid of the dirt.
Quarter the parsnips and the carrots lengthwise. Depending on the size of the potatoes either quarter them or divide them lengthwise into sixths. If using very small potatoes just half them lengthwise. Peel the onion and divide it into eighths.
Remove the leaves from the thyme branches and keep some branches on the whole to spread on top. Combine the vegetables in the baking tray, salt them, add the olive oil and the thyme leaves. Mingle everything well with your hands. Spread the remaining thyme branches on top. Roast in the upper third of your oven for 40 to 50 minutes, depending on your oven.
Roast the sesame in a pan on lowest heat until golden brown and set aside. In a small pan add the balsamic vinegar, the honey, the mashed garlic clove, the thyme branches and a tablespoon of the roasted sesame. Bring to a boil and simmer for around 20 minutes until it resembles syrup. Put aside to let it cool a bit.
Cut the watermelon in triangles and keep them in the fridge until the vegetables are ready.
Divide the vegetables on the plates and scatter watermelon triangles among the vegetables. Pour approximately 2 tablespoons of the balsamic glaze over every plate and add some of the roasted sesame.Then enjoy!
Healthy for people & planet – please go always organic!