BERBERE ROASTED ROOTS

MAKES 6 SERVINGS

FOR THE LAST TEN YEARS I’ve been lucky enough to live in south Seattle, home to many of the city’s best Ethiopian restaurants. If you’ve spent much time sampling this vibrant, flavor-packed cuisine, you’ve likely encountered berbere spice, a common African blend that varies by region and town but that often features fenugreek, paprika, chiles, garlic, and ginger. Most well-stocked grocery stores will carry a version in the spice section. It’s a spice worth celebrating and this recipe does just that, with a fusion of Ethiopian flavors and Pacific Northwest root vegetables. It makes for a simple and comforting side dish during the fall and winter months, and is always a welcome addition to the holiday table.

1 pound potatoes

2 medium-size parsnips

1 large red beet

3 carrots

1 turnip

½ cup coconut oil

3 tablespoons berbere spice

1. Preheat the oven to 350°F.

2. Peel all the root vegetables and cut them into 1-inch chunks.

3. In a small saucepan over low heat, combine the coconut oil and berbere spice. Simmer for 3 to 4 minutes. Remove from the heat. Toss the root chunks with the spice mixture and arrange on a sheet pan.

4. Bake for 35 to 40 minutes, or until tender and starting to brown, stirring halfway through.

CHEF’S NOTE: Feel free to use whatever combination of root vegetables (about 6 pounds total) that you prefer or that are in season.