Meatless Monday- Roasted, Seasonal Vegetables, Yum!

 celeriac fmromanesco

Happy Meatless Monday! It is cold and rainy here in NYC and for me that means, roasted seasonal veggies! Tonight, I will be making a medley of roasted vegetables all from my visit to the farmer’s market yesterday.

I love this recipe, because you can do it with any vegetables, in any season and your kitchen will be filled with comforting aromas, perfect to cuddle up to a nourishing bowl at the end of the day.

When I say recipe, this hardly needs to be followed perfectly, more chop, throw everything in a bowl, coat with oil, seasoning and roast, so easy I could do it in my sleep and perfect after a long day.

Ingredients:
Any fresh, in season veggies from your local market.
I will be using:
Two red onions
Handful of Brussel sprouts
1 purple cauliflower
1 white cauliflower
1 romanesco
1/4 celeriac
1 delicata squash
4 cloves of garlic, skins on until after roasting, then remove
Olive oil
Salt and pepper to taste

Method:
Roughly chop all veggies
Combine with oil, salt and pepper in a large mixing bowl
Massage each piece to coat evenly in olive oil
Roast at 400 degrees for 40-50 minutes
cauliflower romanesco sprouts

Serve and smile:)

Leave a Reply

Your email address will not be published. Required fields are marked *

Join 1,047 other subscribers