Tag: vegetables
Roasted Whole Cauliflower
Roasted Whole Cauliflower
I’ve become obsessed with roasted cauliflower. Believe it or not, I’ve never had it until very recently. The cauliflower really becomes the centerpiece of any meal, overshadowing any protein that’s served with it. The best part of roasting cauliflower is that you can season it with just about anything.
Ingredients
- 1 head cauliflower
- 1/4 cup olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
Instructions
- Remove the green leaves from the head of cauliflower. Core out the thick center stem, making sure to keep the head intact.
- Mix together the olive oil and spices.
- Line a baking sheet with parchment paper. Brush the top side with the spiced olive oil.
- Flip over and brush the bottom side. Place in a preheated 350° oven for 75 minutes.
Roasted Brussel Sprouts
Roasted Brussel Sprouts
Brussel sprouts are one of my favorite vegetables. They tend to get hated on for a couple of reasons. One, people overcook them and the sprouts become mushy; and two, people buy frozen sprouts and not fresh. Fresh sprouts make all the difference. When choosing brussel sprouts, you want to purchase the smallest ones possible. They are the most tender. If large ones are your only option, I recommend slicing them in half so they’ll cook properly.
Ingredients
- 1 lb brussel sprouts sliced in half
- 2 tbsp olive oil
- 6 garlic cloves minced
- salt and pepper to taste
Instructions
- Toss the brussel sprouts in a bowl with the olive oil, garlic, salt, and pepper.
- Place the sprouts cut side down on a baking sheet lined in parchment paper. Place in a 400° preheated oven for 10-12 minutes.
- Take out of the oven and turn the sprouts cut side up. Roast for another 10-12 minutes.
Vegan Pecan Sweet Potato Bake
Vegan Pecan Sweet Potato Bake
I was recently invited to my good friends Larissa and Irene’s Friendsgiving party and was in charge of making sweet potatoes and mashed potatoes. The catch was that both the side dishes had to be vegan. No problem. I typically make this sweet potato bake with real butter, heavy cream, and add crumbled bacon with the pecan topping. So I substituted real butter with plant-based butter made out of cashew milk and used almond milk instead of heavy cream. I also X’ed the bacon. The sweet potato bake still turned out just as good and was a hit with everyone.
Servings: 12
Equipment
- potato masher
- aluminum pan or baking dish
- nonstick spray
Ingredients
- 5 lbs sweet potatoes peeled and diced
- 8 oz plant-based butter
- 1/2 cup almond milk
- 1/4 cup brown sugar plus more for topping
- 3 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup pecan halves
Instructions
- In a large stock pot, bring water to a boil. Add in the sweet potatoes and boil for 10 minutes until fork tender. Drain.
- Using a potato masher, mash the sweet potatoes. Stir in the plant-based butter, almond milk, brown sugar, salt, and cinnamon.
- Preheat the oven to 400 degrees. Using nonstick spray, grease an aluminum pan or baking dish. Pour in the sweet potato mixture.
- Top the mixture with pecan halves. Sprinkle over more brown sugar. Bake for 30 minutes.
