Last week I got home from work and decided that the sprigs of fresh rosemary on the counter top were calling to me. And so was a sweet potato. And some carrots. I mean, they were practically begging me to roast them up together with some garlic and olive oil (pomace) (USA / Canada). And who was I to say no?
As they were roasting, I steamed some bulgur to serve them with. And then, when the veggies came out of the oven (with the addition of a can of drained chickpeas for some fiber & protein), the pan was just begging me to make some gravy. So I did. And it was wonderful.
Roasted Root Veggies with Bulgar, Rosemary, and the Best Vegetarian Gravy
1 sweet potato, scrubbed and chopped into 1″ cubes
3 carrots, scrubbed & chopped into 1″ chunks
1 spring rosemary, stripped of the leaves
3 garlic cloves, minced
1 can chickpeas, rinsed
Olive oil, as needed1 cup bulgur, rinsed
¼ cup butter
¼ cup all-purpose flour
1 cup vegetable broth, warmed
2 tsp soy saucePreheat your oven to 400°. Toss the veggies, garlic, and rosemary in some olive oil (pomace) (USA / Canada). Roast in a roasting pan, stirring occasionally. After about 20 minutes, add the chickpeas and roast for another 10–15 minutes, until the veggies are tender and the chickpeas are browned.
While the veggies roast, bring 2 cups of water to a boil. Add the bulgur and lower the heat. Cover and steam for 20 minutes, until the bulgur is tender and all the water is absorbed.
Once the veggies and chickpeas are done, move the them to another dish and go back to your roasting pan. It will be filled with all kinds of tasty bits from the roasting. Excellent. Over low heat on the stove top, melt the butter in the roasting pan. Slowly whisk in the flour to create a paste, and then start blending in the broth, little by little, thinning until you have the consistency you want. Add the soy sauce and taste for seasoning.
Serve the roasted veggies over the bulgur with gravy on top. Yum!
