One inquisitive omnivore’s journey towards healthier and more compassionate eating…
(MEATLESS/VEGETARIAN/VEGAN RECIPE) I had a very traumatic morning last week. I went to make my breakfast smoothie, mixing my usual veggie/fruit concoction in my Nutribullet. I added the water, turned it on with a quick twist and the unthinkable happened—it didn’t mix. It turns out after so much use, I needed a new blade.
It was easy enough to order one, but in the meantime I realized just how much I counted on my smoothie for my daily vegetable and fruit intake.
Until the replacement blade comes in, I needed to figure out another simple way to include all of those healthy nutrients in my diet. The perfect solution? Roasted vegetables. Check out my delicious recipe below.
SAVORY ROASTED VEGETABLES
- 1 head of cauliflower
- 1 head of garlic
- 12 Brussels sprouts
- 8-10 baby red potatoes
- 4 tbsp chives
- 4 tbsp parsley
- 3-4 tbsp olive oil
- olive oil cooking spray
- pepper and garlic salt to taste
1. Preheat the oven to 450 degrees. Cut all of the vegetables into small pieces, no more than 1/2″ thick. Pile the vegetables into a baking dish. Mix in finely chopped chives and parsley. Season with pepper and garlic salt to taste and then drizzle olive oil over the vegetables. Mix thoroughly until the vegetables are completely coated.
2. Put the baking dish in the oven and cook for 45 minutes to an hour. Remove dish every 15 minutes to moisten vegetables with cooking oil spray and stir so that the ones at the bottom come to the top. Remove from the oven and serve.
If cauliflower and Brussels sprouts aren’t to your liking, try carrots, onions and broccoli, or whatever else you prefer.
Roasting vegetables is one of the easiest and tastiest ways to load-up on your veggies. For me, it’s a delicious alternative, and when my new Nutribullet blade comes in, it’s also a great addition to my morning smoothie.
— Lisa Singer, exclusive to Global Animal