roasted veggies

Roasted Cauliflower and Tomatoes with Capers

Inspired by a beautiful head of cauliflower. Now even ugly heads of cauliflower inspire me to make this dish. 

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What you'll need:

1 head cauliflower, chopped
5 cloves garlic, whole and smashed
1 pint grape or cherry tomatoes
salt and pepper

juice of 1 lemon
1 tbsp. olive oil
1/4 c capers
1 tbsp. maple syrup
1 tsp Dijon mustard
crushed red pepper


Preheat oven to 400*

Spread chopped cauliflower and crushed garlic in a roasting pan. Drizzle with olive oil, salt and pepper. Pop into preheated oven for 20 minutes.

Meanwhile, mix all dressing ingredients in a small bowl. 

Add whole tomatoes to the roasting pan with cauliflower, and return to oven for an additional 10 minutes. 

Pour dressing over roasted veggies and stir to coat.  

Serve as a side to your favorite protein, over pasta, or alone in a big 'ol bowl!
 


Serves 2.

Roasted Brussel Sprouts

If you're tired of eating your veggies, it is time you mix it up!!  Roasting is a great way to savor the full flavor--perfect alongside your protein of choice, or a top a bed of brown rice or quinoa! 

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What You'll Need:

1 pound brussel sprouts 

2 Tbsp olive oil

sea salt and pepper to taste


Preheat oven to 375*

Combine ingredients in a large tupperware container with a lid.  Shake to coat.  

Spread evenly on a baking sheet.  Bake for 15-20 minutes.


Serves 2-3

Roasted Brocolli

If you're tired of eating your veggies, it is time you mix it up!!  Roasting is a great way to savor the full flavor--perfect alongside your protein of choice, or a top a bed of brown rice or quinoa! 

4 c chopped veggies of choice (think broccoli, cauliflower, eggplant, peppers, sweet potato, summer/winter squash...anything goes here)

2 Tbsp olive oil

1 tsp sea or Himilayan salt


Preheat oven to 375*

Combine ingredients in a large tupperware container with a lid.  Shake to coat.  

Spread evenly on a baking sheet.  Bake for 15-20 minutes.


Serves 2