#roasted veggie recipe

[brunchbinch]

Roasted chickpea and veggie bowl (x)

[daily-deliciousness]

Easy tomato and red pepper soup

[vegan-yums]

25 Delicious Vegan Buddha Bowls!

[kikuism]

between last week's soup and today's salad i am not having a great time increasing my veg intake :/

[hungryforfood]

roasted baby potatoes & veg with garlic tomato sauce

[deliciousdalliance]

Grilled Salmon with Roasted Vegetables

INGREDIENTS——————————————

- 1 salmon filet 🍣

- 1 small broccoli head 🥦

- 1 carrot 🥕

- 1 small potato 🥔

- 1 red bell pepper 🌶️

- 2 tbsps olive oil 🫒

- 1 tbsp lemon juice 🍋

- 1 garlic clove 🧄

- Salt 🧂

- Pepper 🌶️

- Dill or parsley 🌿

INSTRUCTIONS—————————————

1. Preheat your oven to 400°F

2. Place the broccoli, carrot, potato, and red bell pepper on a baking sheet.

3. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.

4. Toss the vegetables to coat evenly.

5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly browned.

6. In a small bowl, mix the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, salt, and pepper.

7. Brush the salmon fillet with the olive oil mixture.

8. Preheat a grill or grill pan over medium-high heat.

9. Place the salmon on the grill, skin side down.

10. Grill for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

11. Place the grilled salmon on a plate.

12. Add the roasted vegetables on the side.

13. Garnish with fresh herbs.

[timeisamarmaladeconstruct]

Super random, you don't know me lol, but I was looking through the notes of the most common breakfast post and I was wondering if you'd be willing to share your breakfast cookie recipe. I've been wanting to make some but the one recipe I tried I didn't like, and I haven't been motivated to look for another one

i actually love this ask and that's partly because @averymayhemeveryday just asked me for this a few days ago and i typed it all up into a discord server we're in, so i'm just editing that braindump into a slightly neater recipe and including the pictures i took on my most recent batch. still, i made this up from nowhere and i cook on vibes, there is precious little exact measurement in here so you will have to do your own experimenting and figure out what you like.

recipe is Long so it's under the cut

step one: soaking your grains

i mix about two cups old fashioned oats, a couple tablespoons or so of chia seeds, about a cup of unsweetened applesauce, and enough (oat) milk/water to get it fairly loose, then let it sit in the fridge for at least a few hours to let the liquid soak into the grains. overnight is better. i've done it for over 24 hours and i really like the texture i got. i tend to mix in a bit of instant coffee granules at this point for taste and caffeine content, maybe a tablespoon or two. you can add cinnamon or other spices before or after soaking, i think i've done it both ways. iirc em said they put in cardamon after soaking and wished they did it before so it would soak into the grains more.

step two: mixing in the rest of your stuff

after soaking, i put in a generous amount of peanut butter, maybe like a third/half cup? i don't measure it at all really, just scoop it in. sometimes i add a bit of molasses, you could do brown sugar too. might be nice to do that before soaking so it soaks into the oats, idk i don't think i've tried it. usually like a big spoonful. i frequently do mini chocolate chips, but i usually do sweetening OR chips, not both, that's just a lot of sugar. then if it's too stiff i put a bit more water or milk in, i get it a little looser than traditional cookie dough but still thick enough to hold together.

left picture is straight out of the fridge after soaking, right is ready to bake

step three: baking

i use a cookie scoop but if you don't have one a spoon is fine it's just more work, flatten them down because without any butter or some kind of fat they won't flatten themselves, you can pack them onto a cookie sheet tightly cause they won't rise or spread, whatever shape you put them into the oven in, they will stay that shape and size. bake about 25 minutes at 375f. might want to check them at 20 depending on your oven. they get a bit brown around the edges when they are done. i use two cookie sheets stacked together, it's a trick my mom taught me that decreases the risk of burning the bottoms.

EDITING THIS TO ADD: please grease your cookie sheet or use parchment paper you do not want to try to bake something without any fat in it and then get it totally stuck!

notes:

i find that it makes enough to eat 6-7 a day for a week, i keep them in the fridge so they don't try to mold or anything, i just split them out into individual storage containers so i just grab one each day and eat on the way to work. i usually take the container out of the fridge the night before so i'm not eating them cold because that's a misery tbh.

for the weekend i usually crumble up that day's portion into a bowl and mix in more applesauce and milk so it's a bit of variety.

my friend em doesn't like peanut butter so we talked about ways to replace that for texture, since it helps it hold together in addition to adding protein. obviously another nut butter or sunbutter would be great if you need to eliminate it for allergy reasons. we talked about using cream cheese instead and i tried that this week, that's the batch those pictures are, i used half a 16oz block and still put in a little peanut butter, and honestly it may be the best batch i've made yet.

honestly it just now, as i am editing this for tumblr, occurred to me that you could add an egg or two in place of pb for protein+holding them together. i'm allergic to eggs so i didn't think of it before and i'm not sure how the texture would be but it might be worth a try.

this week's cream cheese variation, baked, with bonus roasted veggies that were in the oven at the same time, sunday is batch cooking in my house cause i never have any energy (or executive function) by the time i get home from work on weekdays.

they really are more of a cookie by shape than anything, the texture is not at all what a traditional cookie would be, but i quite enjoy them. even on the weeks that they don't turn out quite as well, it's something to nibble on the way to work and i'll eat practically anything half awake at 730am if it means i won't be shaking with hunger halfway to lunch. this week they are so good i am really sad when i reach the end of the day's portion and i will for sure be doing cream cheese again.

[daftpatience]

gimme that recipe bro, I need some veggies

sure! i actually just wrote it down (i dont really have quantities cus i measure that shit with my heart, but ill go over what i did!)

ingredients were just veggies i like that i know roast well. what i used was:

zucchini tomato parsnip turnip potato carrot red bell pepper onion garlic and the spices/seasonings: balsamic vinegar oil (we just use vegetable oil but something nice like olive oil would be great) thyme salt n pepper sunflower seeds (we used roasted salted ones cus its what we had, but theyre getting cooked anyways so im sure raw ones are fine. the double roastedness of them was tasty tho) cilantro (as a garnish, dont really need it if u dont wanna) and here are the steps:

preheat the oven to 400F halve and scrape out the zucchini to make lil bowls (keep the insides for the filling) put em in a pan or something cus theyre gonna be drippy and smushy drizzle the zucchini bowls with the olive oil n vinegar. thinly slice all the veggies ratatouille style and toss em in a bowl with the vinegar, oil, crushed garlic, thyme, salt, pepper, and sunflower seeds. fill up the zucchini bowls with all that and sprinkle a little more salt and sunflower seeds on top. cover with foil and bake for 30min or so, then uncover and let it get a little crispy (5-10 more mins) and tada! all done!

i don't have exact measurements, but when we made it i felt like it could have used more balsamic vinegar than we put in, which was sorta just a drizzle to coat it all when i tossed it, so maybe keep that in mind! a lot of ratatouille recipes want you to simmer the tomatoes and onions down first, so that might be a good thing to try to give it a little more juice or cohesiveness. and definitely use plenty of seeds if you enjoy those. they bestowed an excellent nuttiness to it and i was very happy with the flavors!! parsnips are lovely and aromatic and i adore them.

another thing we didn't have on hand which woulda been super tasty is a little grated cheese on top to get all nice and crispy. maybe a gouda or something would be nice!

we're gonna use the leftovers to make a big soup tomorrow with some homemade stock that we had frozen!

[angie-j-kay]

Adventures in Veggie Roasting!

Well, I'm still stressed as hell, but I started experimenting with vegetable roasting for the Munchies and it's turning into a kitchen staple in my home. So you chop the yummies up. Then you toss them in a bowl with a splash or two of olive oil, a bit of salt and pepper, then whatever the hell seasonings the voices in your head tell you to use. Line a cookie sheet with parchment paper, preheat your oven, and GO.

It's minimum prep time, and I LOVE the results! So far, the results have been thus:

Potaotes: 425 degrees F, salt, rosemary, and WAY too much pepper, 35 minutes. Those were some peppery taters, but hot damn if we didn't scarf those babies down. I made them so that when I smoked weed to fight my insomnia and woke up at 5am with the Munchies, I would have something less gross than snack food. These puppies are EPIC as cold leftovers. Carrots: 425 degrees F, salt, pepper, and rosemary, 35 minutes: We straight up ate 2 pounds of carrots in two consecutive meals with damn near nothing else in the dinner. We are adults, and no one can stop us. Also, this was us sober. Roasted carrots are just that good. Something happened to the sugars in the roots, and they tasted almost like a carroty caramel dessert. This is better than it sounds. It's also good cold, for random snack attacks.

Zucchini: 400 F, salt and pepper. Melts. In. Your. Mouth. Husband didn't like the "slimy" texture, but I adored it. There's a weird buttery taste to this that I wasn't entirely expecting. 3 smallish zukes, did NOT last 24 hours. NOT good cold.

Broccoli: 400 F, salt, pepper, and garlic powder, 30 minutes. I only got a bite, made this so my husband could take it for a work lunch. I liked it just freaking fine, thank you, but my husband called it a "religious experience." They did not survive long enough to try them cold.

Button mushrooms: 400 F, salt and pepper, 15 minutes. These didn't take long at all, and they're RICH. I just finished a dessert bowl of them, not even half of the tray, and I'm full. TBH, though, I like them better stir-fried. I am so not trying these cold.

[simmeringstarfruit]

Roasted Root Vegetables with Whipped Feta Dip

Root root vegetables served with a whipped feta dip. This healthy yet indulgent dinner dish is ready in just 1 hour from start to finish. Featuring golden beets, carrots, and yams, paired with a seasoned and spiced dip made with feta and yogurt or mayo. Dairy-free suggestions included. Inspired by the roots platter from Stardew Valley. Jump to Recipe Printable Recipe This roasted veggie…

[brunchbinch]

Roasted asparagus & potatoes (x)

[daily-deliciousness]

Honey sriracha brussels sprouts

[thesweetestjourney]

Creamy Roasted Tomato & Leek Soup Recipe | Cozy Fall Recipes

How to make a creamy tomato soup with roasted vegetables.

Ingredients:

2 lbs. Tomatoes, Quartered

1 Shallot, Peeled & Quartered

3 Garlic Cloves, Peeled & Crushed

3 Tablespoons Olive Oil, Separated

2 Teaspoons Oregano

1 Teaspoon Salt

1 Leek, Thinly Sliced

1 3/4 Cups Chicken Broth

1/4 Teaspoon Black Pepper

1 Tablespoon Italian Seasoning

Directions:

In a parchment lined baking sheet, combine the tomatoes, shallot, and garlic cloves, drizzle with one tablespoon of olive oil and season with oregano and salt. Toss to coat. Roast in a preheated oven at 375F for 1 hour or until slightly caramelized.

Meanwhile, In a deep pan, heat 2 tablespoons of olive oil over medium heat. Add the leek. Reduce heat to low, cover, and cook 8 minutes, stirring occasionally. Add the roasted tomato mixture and any juices from it. Add chicken broth, black pepper, and Italian seasoning, stirring to combine. Bring to a simmer and continue to cook until liquid is slightly reduced. Transfer to a blender and process until smooth. Serve soup warm.

| Makes About 2 Servings

[aqpippin]

cooking a roast ham is actually so🧍🏻‍♀️like it goes from looking unappetising to perfectly caramelised in like 5 minutes and every year i’m fucking impressed

[hungryforfood]

roasted vegetable gnocchi with pesto

[starbuck]

Hey friends! I recently got my driver’s license (FINALLY!!!!!), so, if anybody has any recipe recommendations—particularly dinner recipes of easy-to-moderate difficulty OR healthy snack-type things i could take to work—i am ALL ears because i’m about to enter my Meal Planning Era.