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A Vegan Feast: Roasted Veggies

I luuuuuuuuv roasted vegetables. They are incredibly easy to make, can be used as a side dish, the main event, or in salads, and I enjoy eating them both cold and hot.

Today I hit up Whole Foods, and then got to work on a HUGE batch of roasties. I like making lots all at once, so I can eat off them all week.

In the oven today:
  • Red potato
  • Sweet potato
  • Carrots
  • Acorn squash
  • Brussel sprouts
  • Broccoli
I chopped organic baby carrots in half, and put them on a foil-lined pan with the chopped red potato. I added Pam Olive Oil spray and salt pepper to both, plus rosemary to the potato.

I chopped the sweet potato and acorn squash, and added those to another pan, with the Pam and spices.
'
I put these 2 pans into the oven at 400 degrees on the top rack. These cooked for a little over an hour. Halfway through their cooking time, I did the sprouts and broc.


I chopped the ends off the sprouts and cut an X shape in the bottom of each. I sprayed the sprouts with the Pam, added salt & pepper, and then drizzled balsamic vinegar over them. After rolling them around a bit, I popped them into the oven along with the broccoli, which I prepared per the usual: oil spray, salt & pep.
The sprouts and broccoli roasted for about 30 minutes.

Here were the finished veggies:




Dinner was served! I added Chipotle Tomato Chicken (from Whole Foods' hot bar) to Hungry Hubby's plate, and a small little romaine salad to mine. It was delicious!

Hungry Hubby's plate:

Healthy Honey's (Vegan) plate:


Do you love roasted vegetables as much as I do? I think they are the perfect Vegan side-dish or meal! What do you love to roast? Any good seasoning ideas!?

1 comment:

  1. mmmmmmmmmm. I love cauliflower so good and sweet potatoes.

    ReplyDelete