Category: Veggies

Roasted Sweet Potato and Brussels Sprouts

Eat your vegetables!  They are healthy, delicious and naturally gluten free.  Roasting is my favorite way to cook veggies, and a little bacon adds a pop of flavor to well, anything. 🙂  The nuts and seeds give it great texture and crunch.

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The Lazy Gastronome

Ingredients:

  • 1 large, sweet potato, peeled and diced
  • 1/2 bag frozen halved Brussels sprouts
  • 1/2 small red onion, peeled and diced
  • 3 tbsp. olive or canola oil (or oil of your choice)
  • salt and pepper to taste
  • 1 strip hickory smoked bacon, diced
  • 3 tbsp. chopped almonds, pecans, pumpkin seeds

Preparation:

Preheat the oven to 425º.

Peel and dice the sweet potato, place in a microwave safe bowl with 1 tbsp. water and microwave for 10 minutes.  Carefully remove the bowl (it will be hot) and set aside to cool.

Combine the brussels sprouts, red onion, and bacon in a 9″ nonstick baking pan or parchment lined sheet pan.

Stir in the cooled potatoes and toss with oil, salt and pepper.  Top with the nuts and seeds and make sure everything is spread in an even layer.

Roast for 25-30 minutes, stirring every 10 minutes.  Finish under the broiler for 2-3 minutes to get a little color on the Brussels sprouts.

Notes ♪♫ For convenience and speed, I precooked the sweet potato in the microwave and used frozen brussels sprouts.  If using raw potato and fresh Brussels sprouts, allow 45 minutes for baking.

Originally published 09/28/2018            Updated 08/26/2023

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Roasted Rainbow Carrots

Are you looking for a beautiful and easy side dish for your holiday table?  Roasted Rainbow Carrots are so pretty and go well with a variety of roasts and main courses.  In this easy preparation, I roast them whole with butter and herbs then give them just a brush of maple syrup at the end for sweetness.  Of course, you can do this with regular carrots.  Just be sure to choose slender carrots that are about the same size, so they cook evenly.

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Ingredients:

Preparation:

Peel and trim the carrots, leaving a little of the stem (for appearance, not to eat).

Rinse the carrots and pat dry.

Line a sheet pan with foil and mist with cooking spray.  Arrange the carrots in a single layer, dot with butter and season with salt, pepper and thyme.

Roast at 400º for 20-25 minutes or until they reach the desired softness.

You can prepare to this point the night before and reheat in the morning.  Brush the carrots lightly with maple syrup and return to the oven for 15-20 minutes at 325º.  Transfer to a serving dish.

Notes ♪♫ Thyme pairs beautifully with carrots.  I was fortunate enough to still have fresh thyme from my herb garden when I made this for Thanksgiving.  Look for it in the supermarket, or if you can’t find it, use dried thyme.

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Cauliflower Cakes

Looking for a side dish that is suitable for both gluten free and low carb diets?  My Cauliflower Cakes are both gluten free and grain free!  So delicious and easy to prepare, with just a few ingredients.  Riced cauliflower is readily available in the produce and freezer section, making the prep quicker than ever.  Of course, you can make your own, using a coarse grater or food processor.  Leftovers keep well for about a week and can be reheated on a pizza stone.

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I am having so much fun with my new muffin top pan, it was just perfect for this recipe!  I love the non-stick finish for easy cleanup.

Ingredients:

  • 2 cups grated cauliflower
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1/2 tsp. gluten free Italian seasoning or pizza seasoning
  • 1 egg
  • 1 cup grated Gruyere cheese

Preparation:

Heat a large nonstick skillet with a little olive oil on medium low.  Add the grated cauliflower and season with salt and pepper.  Stir and toss for 5 minutes then set aside to cool.

In a separate bowl, whisk the egg, cheese and Italian seasoning.

Stir in the cooled cauliflower and combine well.

Divide the mixture evenly into 6 wells and smooth with a spatula.

Bake at 400º for 35 minutes or until nicely browned.

Mmmm, don’t they look good?  The cakes are delicious as is and would also make a great base for mini pizzas.

You can serve them with marinara or BBQ sauce for dipping.

I have made the recipe several times now and it is going to be a regular at our table.

Notes ♪♫ I always buy block cheese and grate it myself to avoid additives in shredded cheese.  Always check seasoning labels for hidden gluten.  I love Rockin’ Rubs Tuscan Temptation seasoning in this recipe!

Were you eyeing that muffin top pan? It was the perfect choice for this recipe, and you can also use it to make my Gluten Free Sandwich Thins.

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