At the risk of sounding silly, I have to say that this simple bowl of roasted veggies has been about the most complex meal I’ve been able to conjure in the last week or two… I just haven’t had the thyme! 😉…
You know when you have to make super difficult time-management decisions? I was thinking about it, and it’s almost like you’re some executive at business trying to make layoff decisions, except the business is your life and the layoffs are the hours in the day.
This hummus is my off-hand solution to not having to make as many time-layoffs while still getting some pretty-darn-good hummus. Sure, you could find hummus recipes that are more traditional and have fancier ingredients, but this one’s got the power of EFFICIENCY. Can your hummus recipe do that?!
This baby was born out of multiple factors of not having enough time: I got home late after a long day of school and working at my internship and was too overwhelmed to try to face the grocery store to buy a tub of pre-made hummus. I was desperate for a something to dip the carrots and celery that I had pre-cut earlier in the week into… and then I remembered I had a can of chickpeas in my pantry!…
I’ve been on a mission for a while now to stray away from store bought dressings!
Usually store-bought dressings have lots of oil and other additives that aren’t the most healthy things I want to coat my greens and other veggies. Plus, I have loads of other ingredients in my fridge that can easily turn into a dressing!…
I know friends, I KNOW… vegan and barbecue don’t usually seem to go together too well. But I promise, veggies can (and will) give you ample motivation to fire up the grill (especially in the Summertime)!…
I think zucchini deserves an award for being the most versatile veggie (next to carrots). Okay, maybe we can just settle on giving it the most versatile SQUASH award. There we go!
Zucchini works well in a lot of savory recipes (tacos, pasta, my Balsamic-Dijon Roasted Veggies etc.) and also really well in sweet recipes (hellooooo ZUCCHINI BREAD). But, what you often forget is that zucchini also does super well hiding in recipes where you wouldn’t expect it. You can add shredded zucchini to oatmeal, mash it up in your applesauce, or PUT IT IN A SMOOTHIE/ SMOOTHIE BOWL.
Brussels Sprouts… some of us love them and some of us hate them. I used to HATE the little mini-cabbages with a passion (probably because my dad used to punish my brother and I with microwaved Brussels Sprouts dipped in white vinegar when we misbehaved).
Since my earlier days of horrible sprout-consumption, I’ve learned how to properly make Brussels Sprouts. Thank goodness those days of gross sprouts are behind me, because I love living in a world filled with grown-up style sprouts (Like this recipe that I’ve posted here 😉 )
These No BS Maple Roasted Brussels Sprouts are called “No BS” because they are the REAL DEAL.
PURPLE CAULIFLOWER… that’s how this recipe started out. I was toodling about my local grocery store a few days ago and knew this cauliflower had a future in my kitchen.
There are so many things that are lovely about this recipe, my favorite of which is that it uses ingredients I always have on hand, and you can use whatever vegetables are in your house (Or, in my case whatever veggies call to you in the supermarket).
In general, I try to use minimal oils in my food when making food at home. A lot of roasted veggie how-to’s call for oil as a main ingredient, so I wanted to find an alternative that could pack just as much yummy flavor without using all of the oil. To start out, cut and chop ANY veggies of your choosing. Simply add them to a large bowl, and set aside temporarily.
The make the coating for these veggies, I simply started out with balsamic vinegar and dijon mustard.
I whisked those together till they were nice and incorporated. Next, I poured my “marinade” over the veggies, and used a spatula to make sure they were all decently coated.
After they were nice and covered in the sauce, I spread them evenly on a baking sheet that I lined with a Silpat (a STAPLE in my kitchen).
I chose to further season these with a light sprinkle of salt and pepper. Then I just popped these in oven, and twenty minutes later had some darn wonderful roasted veggies.
- 2-3 pounds of fresh veggies*
- 1/4 cup balsamic vinegar
- 1-2 tbsp. dijon mustard**
- Salt and pepper (optional, to taste)
- Preheat oven to 415 degrees farenheit.
- Chop vegetables and put in a large bowl. Set the bowl aside.
- Whisk together the vinegar and mustard. Pour over the bowl of veggies and mix until all of the vegetables are equally coated.
- Spread the vegetables on a baking sheet evenly. Sprinkle with salt and pepper if desired.
- Put the baking sheet in the oven. After 10 minutes, take the baking sheet out of the oven and flip/mix the vegetables. Make sure they’re spread back out, and put them in the oven for another 10 minutes.
- Serve warm as they come out of the oven or make ahead and serve cold. Enjoy!
Let me know if you make this, and tell me how you like it! Tag me on Instagram @cookwithcourt and #cookwithcourt