Roasted Vegetables with Fresh Herbs
This recipe features a medley of root vegetables—carrots, parsnips, cauliflower, butternut squash, and Brussels sprouts—tossed with fresh sage, thyme, and rosemary, then roasted until golden and tender for a flavourful, herb-infused side dish.
Moroccan Stew
This Moroccan stew combines root vegetables, chickpeas, and a blend of spices like cumin, curry powder, and cinnamon, simmered in vegetable broth and enriched with peanut butter for a creamy finish.
Garden Salsa
