Below is the recipe for 5-C Spiced Root Vegetable Pinchos that I included in the “Herbs in my Spices” class. I co-taught the class with Tracey Zignego of Mountain Vista Farms at her Bozeman farm. You can read about the farm and class here. You can purchase Mountain Vista Farms micro greens at Heeb’s and her herbs at the Bozeman Farmers’ Markets.
Pinchos is the Spanish word for kebobs or skewers. The Spiced Root Vegetable Pinchos can be served as an appetizer during your holiday gatherings, or as a main course accompanied by a hearty kale salad. Enjoy with a rich, full body wine, like a Malbec or Cabernet Sauvignon. This dish pairs nicely with the Montana Highland Lamb Pinchos.
R E C I P E :
5-C Spiced Root Vegetable Pinchos
Serves 6 as an appetizer or 4 as a meal
For the 5-C Spice Rub
2 tablespoons dried basil
2 tablespoons dried mint
2 Tablespoons Kosher salt
1 Tablespoon cinnamon
1 Tablespoon ground cumin
1 Tablespoon ground chili powder
1 Tablespoon unsweetened cocoa
For the Root Vegetables
12 small bamboo skewers
1 large yam or sweet potato, cut in 1″ cubes
2 large carrots, cut in 1″ pieces
2 large parsnips, cut in 1″ pieces
¼-cup olive oil
¼-cup basil leaves for garnish
In a small bowl, combine all the dried herbs and spices. Set aside.
Heat oven to 375°.
In a large bowl, add 1 Tablespoon of the 5-C Spice Rub.
Add olive oil and whisk.
Add root vegetables and coat with wet rub.
Line a baking sheet with parchment paper.
Cook for 15-20 minutes until they are al dente. Do not overcook or they will not hold on the pincho.
Remove from heat and cool. Sample one piece and add more salted if desired.
Thread in a bamboo skewer and top with chopped cilantro.