Sunday, March 18, 2012

GLUTEN FREE VEGAN ROASTED VEGETABLES

Whenever I roast vegetables, I can't figure out why I don't do it more often. Roasting is
easy, relatively fast, requires little attention, and makes everything taste a million times better than almost any other method! Here's a simple mix that I love. (I roasted the tomatoes in a separate pan, since I knew the potato mix would take longer to cook through.)Roasted Brussels Sprouts with Onions and Potatoes

Heat oven to 400 degrees.

Ingredients:
1/2 lb mixed fingerling potatoes (or any potatoes cut into bite-sized pieces)
1/2 lb brussels sprouts, halved
1 large onion, cut in one-inch pieces
3T olive oil
1T sweet smoked Spanish paprika
1 tsp garlic powder
1 tsp sea salt

Instructions:

Cut larger fingerlings in half so that all vegetables are approximately the same size.
Toss all well in oil and spices.
Roast for approximate 30 minutes, but check mid-way to see if browned, and toss vegetables again at least one more time before removing from oven.

Roasted Tomatoes

Ingredients

2 cups grape tomatoes, larger ones halved
2 T olive oil
1T dried oregano
1T dried basil
1/2 tsp salt

Instructions:

Toss all well in oil and spices.
Roast for approximate 15 minutes, but check mid-way to see if heated through, and toss tomatoes again at least one more time before removing from oven.
Mix both pans of vegetables together. Great straight from the oven with an omelette or room temperature with a sandwich or vegetable burger.

2 comments:

Melissa said...

I am a huge fan of roasted vegetables, especially root veggies. My favorite is to roast them in my small cast iron skillet, then top with a poached egg and eat it all right out of the skillet. I like your idea of paprika. And the color is gorgeous. I almost always stick with "Simply Organic All Purpose Seasoning" (I love the stuff) for roasting, but you've inspired me to break out some paprika!

Thanks!

G.F.Veg said...

I may be addicted to smoked paprika. There are three kinds at the store I go to, sweet, hot and bittersweet. I've only used the sweet so far. (It's probably the vegetarian in me who misses the smokiness of bacon.)