Roasted vegetables are pretty high up there on my favorite foods list. Possibly at the top of my healthy foods list. How do I explain why? I’m sitting here waiting for the words to come – the descriptive ones that will allow your minds to drift off to 6 PM when you walk through the door and your energy just kind of drains out of your body as you slip into your favorite jeans…the ones with the ratty ends, and the droopy back end? Slipper socks. Baggy sweater. And no more energy.
And since it’s like that every day, it can be a little too easy to stop off for pizza or a sub and forget about warm, healthy dishes where you get to control the levels of salt and fat. I’m guilty of this-granted I can’t stop off for the same things you can (although there is a pizza shop just outside school…thank you globalization). But I do do this.
Roasted vegetables are just so easy to prepare. I wouldn’t even give you a recipe, if this weren’t a food blog. And honestly, once you get the hang of it you can drizzle and sprinkle to taste. Why? Because pulling out a recipe takes just two minutes more energy than you might actually have at the end of your day. And this is the stuff easy is made of, folks.
Roasted vegetables have complex, developed flavors. The roasted broccoli will be nutty and textured,while the cauliflower will be sweetly browned and creamy. Anise seed and lemon will make this pop while the turmeric will add a gently touch to the overall earthiness of this dish.
Serve it over a bowl of rice or millet polenta (recipe coming this week) (if you have the 2 minutes’ energy you saved by not using a recipe;). With or without meat-wouldn’t small bits of bacon or roasted pine nuts make this dish even more delish? Hot or cold. Squeeze fresh lemon on it to stave off the in between season colds, and grate some cheese to add a sophisticated touch to this side.
Oh yes, and I recommend flat bread or toast because you should definitely not let the roasted garlic cloves go to waste and I personally love them spread on bread. Never mind the boyfriend (or lack thereof – wink, wink).
- 1 medium head of cauliflower
- 1 medium head of broccoli
- ¼+2 tablespoons olive oil
- 1 tablespoon olive oil for garlic
- 8 cloves garlic
- 1 teaspoon turmeric
- 1 teaspoon fennel
- ¼ teaspoon salt
- 1 tablespoon lemon
- Garnish ideas: emmenthal, sharp cheddar, roasted pine nuts, crispy bacon bits
- Wash and dry the veggies thoroughly. Cut into roughly the same sized pieces. Take each clove of garlic and using the flat blade of a large knife, slightly press down, cracking it slightly but not enough to remove the skins. Set into a small bowl. Coat in reserved olive oil.
- In a separate bowl, drizzle the olive oil over your vegetables. Transfer and spread out onto an oiled baking sheet. Add the garlic, spices, salt.
- Bake in an oven at 350° for 40-50 minutes, turning with a spatula occasionally or until the veggies start to brown slightly. Add the lemon juice to the veggies.
- Top with roasted pine nuts, or crisped bacon, or emmenthal or cheddar, Serve with a grain of some sort or your main dish and then go put on your pjs so you can really rest;p
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