I fell in love with roasted veggies last year and had some sort of roasted vegetable almost every day for months. I really went crazy on the brussels sprouts. I brought some for Thanksgiving at my mom and dad’s house last year and I was worried there wouldn’t be enough for everyone, especially me! Fortunately, I didn’t have to worry about that because my grandpa and dad started making fun of me and my brussels sprouts. My mom, my son, and I were happy to eat them up :). So tasty.
The idea for these colorful roasted vegetables wasn’t mine. I saw them posted on Facebook sometime last year and thought they looked fabulous! So I looked on the internet for a recipe when I wanted to make them, but couldn’t find it. Whoever you are, I appreciate your idea :). Everyone I work with loves these.
*1/2 lb brussels sprouts, halved
*1/2 lb carrots, sliced about 1/4 inch thick
*1/2 lb cauliflower (about 1/2 head), cut into 1 inch pieces
*1 red onion, cut into chunks
*3 Tbsp melted butter or refined coconut oil
*sea salt (Celtic, Himalayan) to taste
Cut vegetables and spread a single layer on a large sheet pan. Drizzle with butter or coconut oil and toss vegetables to coat. Roast at 400 degrees for about 45 minutes, stirring about halfway through.
So there it is, the vegetable dish I’ll be bringing this year to Thanksgiving. I hope I make enough for everybody :).
I have a thing for basil guacamole and I put it on everything: salad, meat, veggies, or even a spoonful :). So when I made bacon burgers for my family last night, I decided to try some of the basil guacamole with my soup. Unbelievable.
I’ve also never tried cauliflower soup. It tastes like a cream soup without any cream, yum!
*2 Tbsp pasture butter or ghee
*1-2 cloves garlic (2 cloves if you love garlic)
*1/2 onion, chopped
*1 clove garlic, pressed or minced
*1 medium tomato, chopped (omit if avoiding nightshades)
*2 tsp fresh lemon juice
*2 green onions, chopped
*1/4 cup chopped fresh basil
*3/4 teaspoon sea salt (Celtic, Himalayan)
I promised myself I wasn’t going to so any more “food” posts this week. I’m trying to study and I’m also getting ready for a mini vacation with the kids.
But now it seems when I cook something that I love, I have a compulsion to take a picture of it and post :).
This is super easy and I like to eat it when I’m craving comfort food (aka starchy stuff I don’t eat). It’s also a good dish to serve at a get together, like Thanksgiving.
* 1 medium head cauliflower
* 2 Tbsp melted butter or refined coconut oil (I don’t like my cauliflower to taste like coconut)
* 1 tsp dried rosemary, crushed
* 1 large clove of garlic, minced or pressed
* sea salt (Celtic, Himalayan) and pepper to taste
Preheat oven to 400 degrees. Cover a baking sheet with parchment or foil. Cut cauliflower into small pieces, 3/4 to 1 inch. Melt butter or coconut oil and add the rosemary and garlic. Mix well and pour over the cauliflower. Stir to coat the cauliflower. Spread the cauliflower in a single layer on the cookie sheet. Salt and pepper to taste. Bake in the 400 degree oven for 30-35 minutes, stirring after about 20 minutes to brown evenly. Serve warm.
Until next time 🙂