Thursday, January 22, 2009

Who needs salt?

This is a really great roasted veggie recipe. It's fairly low-fat (11g total; 1.5g sat. fat. - at least according to the original recipe) in addition to being low-sodium, vegan, and gluten-free. Oh yeah, and fricking delicious! ;)

Serves 2

Ingredients:
1 cup cauliflower florets, cut up into bite-sized pieces
1 cup halved Brussels sprouts
1 cup broccoli (I'm not sure that's such a "winter vegetable" but DH went with all the carrots and I needed something to add in!)
1/2 medium sweet potato, diced
1/2 cup onion, cut up into large dice
1/2 parsnip, cut into sticks
5 or 6 small mushrooms (button, cremini, or baby bellas), halved
1 clove garlic
1/2 tbsp. olive oil
1/2 tbsp. fresh rosemary, stripped from stem
1 tsp. fresh thyme, stripped from stem
1 tbsp. fresh parsley, chopped
Pinch dried lavender
Pinch dried tarragon
Freshly ground black pepper
1 tsp. freshly-squeezed lemon juice
1-2 green onions, thinly sliced (optional)

Method:
Preheat oven to 450 degrees.

1. Toss the Brussels sprouts, broccoli, parsnip, sweet potato, cauliflower, and mushrooms in a large bowl along with 1 1/2 tbsp. oil, the garlic clove, rosemary, thyme, lavender, tarragon, and a couple grinds of fresh black pepper.

2. Spread the veggies out in a single layer on a baking sheet. Roast for 20 minutes at 450, turning 3 times with spatulas. Save the bowl! You'll need it in step 4.

3. Turn up the heat to 475 or 500 (I left mine at 475) and roast for an additional 10 minutes or until the vegetables are tender. You can add the sliced green onions at this point if you like.

4. Grab the bowl you used earlier and add the parsley, lemon juice, and the remaining olive oil. Throw in the roasted veggies and toss it all together. Serve hot on a bed of rice, quinoa, couscous, or pasta (rice or quinoa would be gluten-free; couscous and pasta are wheat-based so they would cancel out that but you can find GF pastas if necessary).

Reference:
Based on the recipe "Herb-Roasted Winter Veggies" from the January 2009 issue of Vegetarian Times magazine.

How I made it my own:
I added in the 'shrooms, parsnip, onion, green onion, lavender, and tarragon. I also used plain olive oil mixed with a clove of garlic in place of garlic-infused olive oil (which I'm sure is fantastic but in this economy [and on my teacher salary], I'm using what I have already! lol)
Oh yes, due to an unexpected lack of carrots, I also subbed in broccoli :)