Farmer's Root Vegetable With Wild Rice & Cranberries Recipe

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). Peel and cut carrots and parsnips into 1/2-inch thick diagonal slices. Cut baby red potatoes into quarters (or halves if small). Peel and cube rutabaga into 1/2-inch pieces. Cut red onion into 1/2-inch wedges. Place all chopped root vegetables and red onion into a large bowl.

Season and roast

Add 2 tablespoons olive oil, minced garlic, chopped rosemary, thyme leaves, 3/4 teaspoon salt and 1/4 teaspoon black pepper to the bowl with vegetables. Toss thoroughly so all pieces are lightly coated. Spread vegetables in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in the preheated oven for 30–35 minutes, turning once halfway through, until vegetables are golden and tender when pierced with a fork.

Cook wild rice

While vegetables roast, rinse the wild rice blend briefly under cold water. In a medium saucepan bring 3 cups stock to a boil. Add the rinsed wild rice, reduce heat to low, cover and simmer for 35–45 minutes until grains are tender and have absorbed most of the liquid. If needed, drain any excess liquid and fluff rice with a fork.

Finish rice with fruit

Stir the dried cranberries, orange zest and orange juice into the hot cooked rice. Cover and let sit 5 minutes so cranberries plump and flavors meld. Taste and add a pinch of salt if needed.

Glaze and combine

In a small skillet over medium heat, melt the butter with the remaining 1 tablespoon olive oil, maple syrup (or honey) and apple cider vinegar. Stir for 1 minute until combined and warm. Remove from heat and whisk in remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Toss everything together

Place the roasted root vegetables onto a large serving platter or back into the empty (warm) saucepan. Pour the warm butter-vinegar glaze over the vegetables and gently toss to coat. Add the wild rice and cranberries mixture to the vegetables and fold together gently until evenly distributed. Taste and adjust seasoning with additional salt or pepper if desired.

Garnish and serve

Sprinkle toasted chopped pecans or walnuts over the top (if using) and scatter chopped fresh parsley. Serve warm as a main vegetarian dish or as a hearty side.