Raise Vegan November 2018 Raise Vegan - Page 20

Roasted Rainbow Carrots And Broccoli Ingredients: 3 small bunches baby rainbow carrots 1 cup broccoli florets 1 red onion, peeled and quartered 4 cloves garlic, peeled and cut in half 2 tablespoon olive oil 1-1/2 tsp sea salt 1 tsp pepper, freshly ground 2 tsp garlic powder 1/3 cup fresh parsley Method: 1. Preheat oven to 450ºF. 2. Toss carrots, broccoli, garlic and onion, together on a prepared baking sheet. Drizzle the vegetables with olive oil, sprinkle with salt, pepper and garlic powder and gently mix together. Arrange in a single layer. 3. Roast for 15 minutes, turn and cook for another 15 minutes until tender and slightly browned. 4. Top with fresh parsley and serve Baked Eggplant with Tomatoes & Garlic Ingredients: Two large eggplants, sliced lengthways into ½” planks Three tomatoes, seeded and diced 2 cloves garlic, crushed 1 tbsp olive oil 1-1/2 tsp dried rosemary Salt and pepper to taste Method: 1.Preheat oven to 400ºF. Prepare a baking dish with a light coating of oil or a reusable baking mat. 2. In a small bowl, combine the tomatoes, rosemary, garlic, salt and pepper. 3. Arrange eggplant in a single layer in the prepared baking dish and top each plank with tomato mixture. 4. Drizzle with olive oil. 5. Bake for about 30 minutes then turn the oven broiler on high and continue baking until completely browned, about 5 minutes. Roasted Brussels Sprouts Ingredients: 1 lb Brussels sprouts, destemmed and quartered ½ lb red seedless grape, cut in half ¾ cup walnut pieces 3 tsp balsamic vinegar 3 tsp fresh sage, chopped 2 tbsp olive oil Salt & Pepper Method: 1. Preheat oven to 450ºF. Prepare a large roasting dish with a light coating of oil. 2. Add the Brussels sprouts to the pan and toss in olive oil to coat. Sprinkle with salt and pepper to taste and roast for 15 minutes. Remove from the oven and stir in the grape halves, return to the oven for 5 more minutes or until the Brussels sprouts become tender. 3. While the sprouts and grapes are fin- ishing cooking, toast the walnuts. Heat a heavy-bottomed skillet over low heat. 4. Once hot, add the walnuts to the pan and stir continuously until they become fragrant. Sprinkle with a dash of salt and remove from heat. Photo: sarsmis 20 R a i s e V e g a n NOVEMBER 2018 5. Once the sprouts are done, remove from the oven, drizzle with balsamic vinegar and stir in the walnuts. Transfer to a serving dish, garnish with sage and serve.