Tuesday, January 8, 2013

Roasted Potatoes and Brussel Sprouts

My favorite way of cooking vegetables is roasting them in an oven. Drizzle them with olive oil, sprinkle salt and pepper, place them on a baking sheet into the oven...DONE! They cook in the oven, while I have time to prepare the rest of my meal. 

Last weekend I picked up some brussel sprouts from our local Farmer's Market. When I shop for vegetables, I usually shy away from buying brussel sprouts. In the past, it just hasn't been my favorite vegetable, mostly because of the way it was prepared...boiled. So, I tried roasting them this time, and boy what a difference that made! I can now say, that when they are in season, I will be buying more of them. Delicious! Especially with sauteed garlic on top. 

This is what our Vegan meal plan looked like yesterday:

Breakfast: Kix cereal with almond milk, piece of fruit, hot tea

Snack:  roasted almonds with dried cranberries, soy vanilla yogurt

Lunch: homemade miso soup with quinoa made in the rice cooker.

Dinner: Black bean burgers with roasted potatoes and brussel sprouts

Dessert: Chocolate ice cream from Trader Joe's made with coconut milk--no dairy 

Happy Healthy Eating!! 


Potatoes Recipe
 Makes: 6 servings Prep: 15 minutes  Baking Time: 30-40 minutes

(Printable Recipe)

1 1/2 lb red potatoes, cut into chunks
1/2 lb brussel sprouts
2-3 TB olive oil
1/2 tsp italian seasoning
1/2 tsp rosemary
1/2 tsp smoked paprika 
1/2 tsp salt
1/4 tsp pepper
4 cloves of garlic, sliced
1. Preheat oven to 400°F. Spray a baking sheet with cooking spray.
2. Mix potatoes through pepper thoroughly in a large bowl. 
3. Bake for 40 minutes, stirring once half way through.
4. Once potatoes are 5 minutes from being done, saute garlic in 1/2 TB olive oil in a small frying pan for 1-2 minutes until slightly brown. Pour over potatoes mixture when they are done. Serve warm. 


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