Cold weather makes me want warm comfort foods: chili, stews, soups, etc. One of my new favorite comfort foods is a roasted vegetable bowl which was introduced to me by my daughter. We had it at her house while I was visiting and I love that it fits in with my goal of eating healthier, is perfect for a Meatless Monday meal, and is super easy!
I roast vegetables quite often. My go to vegetables are Brussel sprouts, carrots, sweet and white potatoes, squash, onions, beets, mushrooms and broccoli. But honestly, I just use whatever I have on hand and need to use (or lose) so don’t limit what you use to what is on my list.
All you need to do is wash and cut the vegetables into large chunks, put them in a large bowl and toss with extra virgin olive oil, sea salt, and pepper. I also like to add fresh rosemary and thyme, dried Herbs de Provence, or Cajun Seasoning for extra flavor. Spread them out on a cooking sheet and roast them in an oven preheated at 425 degrees Fahrenheit. I set my timer for 15 minutes and then check them every 5 minutes until they are roasted and slightly browned.
Either enjoy these fragrant and tasty vegetables as a side dish or turn them into a wholesome meal by layering a large bowl with the following:
- Place 1/4 to 1/3 cup of brown rice, quinoa, barley, or the grain of your choice in the bottom of the bowl.
- Fill the rest of the bowl with roasted vegetables.
- Top with a large spoonful of hummus.
- Drizzle with hot sauce, pesto, or peanut sauce – pesto is my favorite!
- Stir until well combined.
- It will satisfy you and warm you up! Enjoy!
