Tag Archives: Roasting

Roasted Balsamic Brussel Sprouts

Roasted Balsamic Brussel Sprouts

roasted balsamic brussel sprouts vegan fiber cabbage

I might be one of the strangest people you know because I actually crave brussel sprouts. I didn’t like them when I was little but ever since I started on my journey to be healthier and subsequently losing 100 pounds, I love all kinds of vegetables.

Since cutting out processed foods and exploring new ones, my taste buds have changed. It sounds weird but I taste things differently now. Sweets are now way too sweet, sours too sour and salty too salty. One thing that changed in the opposite direction was that I now like spicy foods a lot more than before. Just a curious observation I guess.

Roasting these teeny tiny cabbages brings out the flavor and softens them up without making them mushy. It’s so quick and easy. If you were so inclined, you could even mix in a 1/4 cup of cooked crumbled bacon in the recipe.

Roasted Balsamic Brussel Sprouts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Vegan, Gluten Free
Serves: 4
Ingredients
  • 3 cups shaved brussel sprouts (either purchase pre-shaved or use a food processor for a few pulses)
  • ¼ cup + 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon lime juice (can sub with lemon juice)
  • dash salt/pepper
  • *Optional: ¼ cup cooked crumbled bacon
Instructions
  1. Preheat oven to 400 degrees.
  2. Place brussel sprouts in 9 x 13 glass baking dish.
  3. In a medium bowl, combine all other ingredients, whisk until combined.
  4. Pour over brussel sprouts and mix thoroughly using your hands for best coverage.
  5. Bake for 20 minutes, stirring once.
  6. Stir in bacon crumbles now if using.
  7. Serve with a little dollop of ghee or grass fed butter.

 

 

 

Easy Savory Roasted Cauliflower

Easy Savory Roasted Cauliflower

easy roasted cauliflower paleo vegan gluten free low carb

Cauliflower is one of the most versatile vegetables for sure. Because of it’s mild flavor, it adapts to pretty much any flavor you pair it with. It can be made into cauliflower rice, used for cauliflower cheese sticks or even cauliflower pizza crust.

It’s paleo, gluten-free, low-carb and vegan. Not to mention has lots of B-vitamins, vitamin C, antioxidants, fiber and contains cancer fighting properties. It’s one of the good guys for sure and this is an easy way to sneak this veggie into your meals.

Roasting cauliflower is super easy and can be customized to suit your preference for spices. I made this one with coconut palm sugar, paprika, a little salt and olive oil. Just use the florets of the cauliflower and toss thoroughly with the olive oil and spices, lay on a foil lined cookie sheet and bake. Done.

roasted cauliflower low carb paleo vegan gluten free fiberI love the combination of slightly sweet flavor from the coconut palm sugar with the delicate spice of the paprika but you can use any flavor combo that you are partial to.

If sweet and spice isn’t your thang, try using Italian seasoning, dry mustard and honey, jerk seasoning, nutritional yeast for a cheesy flavor or just salt and pepper. Whatever seasoning you use, just mix it with the olive oil and massage into the florets. So versatile!

I could eat the entire head of cauliflower myself but if you aren’t greedy like me, you might want to share. It’s so savory and easy that you might make 2 heads next time.

roasted cauliflower low carb paleo vegan gluten free fiber

Easy Savory Roasted Cauliflower
 
Prep time
Cook time
Total time
 
Easy Savory Roasted Cauliflower
Author:
Recipe type: Paleo, Gluten-Free, Low-Carb, Vegan
Ingredients
  • 1 large head of cauliflower (broken up into florets)
  • 2½ teaspoons olive oil
  • 3 teaspoons coconut palm sugar (can sub with light brown sugar)
  • 1 teaspoon paprika (separated)
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 425 degrees
  2. In a medium bowl combine cauliflower florets, olive oil, coconut palm sugar and ½ teaspoon paprika. Using your hands, massage everything together making sure each floret is covered.
  3. Place cauliflower on foil lined cookie sheet and sprinkle with remaining ½ teaspoon of paprika and salt.
  4. Bake for 20 minutes, stir.
  5. Bake for an additional 7 - 8 minutes.
  6. Serve. How easy was that?

 

Enhanced by Zemanta