1 lb carrots, peeled and cut into thin sticks
1 tbs olive oil
1/2 tsp sea salt
1 tbs garlic powder
Preheat oven to 400 degrees. Arrange carrots in a single layer on a cookie sheet, then drizzle with olive oil, using hands to toss and coat carrots evenly.
Sprinkle with salt and garlic powder. Bake 20-25 minutes until soft and lightly browned. Shake pan halfway through to turn carrots.
4 servings
1 med red onion, peeled and diced
4 tbs olive oil, divided
4 c quartered brussels sprouts
1 tbs balsamic vinegar
1 tbs Dijon mustard
1 tsp garlic powder
In a med saucepan, saute onion in 2 tbs olive oil over med heat. Stir onion frequently until browned, approximately 5-10 minutes.
Add brussels sprouts to pan and stir occasionally until soft and caramelized, about 10-15 minutes.
Meanwhile, in a small bowl, whisk together remaining 2 tbs olive oil with vinegar, mustard, and garlic powder. Pour over brussels sprouts and cook 1 additional minute.
4 servings
1 med white onion, peeled and diced
4 med apples, cored and diced
4 cloves garlic, peeled and pressed
1 tsp olive oil
1/4 c water
1 (15 oz) can pumpkin
4 c vegetable broth
1/2 tsp cinnamon
1/2 tsp honey
In a med saucepan, saute onion, apples, and garlic in olive oil over med-high heat 3-4 minutes. Add water, bring to a boil, then cover and simmer approximately 8 minutes until soft. Remove from heat and allow to cool , then puree mixture.
In a lg pot over med-low heat, combine apple mixture, pumpkin, broth, and cinnamon. Cover and cook 10-15 minutes. Drizzle with honey and serve.
6 servings
1 head cauliflower, outer stems removed, chopped into small florets
4 med sweet potatoes, peeled and diced
3 tbs olive oil, divided
1 tsp smoked paprika
1/2 tsp salt
2 tsp garlic powder
1 med white onion, peeled and diced
4 c vegetable broth
1/4 c sun-dried tomatoes, chopped
Preheat oven to 400 degrees. Place cauliflower and sweet potatoes on cookie sheets and, using hands, coat with 2 tbs olive oil. Sprinkle with smoked paprika, salt, and garlic powder. Bake until softened and brown, approximately 10-15 minutes.
Meanwhile, in a large stockpot, saute onion over med-high heat in remaining 1 tbs olive oil until translucent , about 8 minutes.
Add vegetable broth and roasted vegetables to pot. Bring to a boil, then reduce the heat to low, cover, and simmer 15 minutes.
Once cooled, puree soup in food processor. Top with sun-dried tomatoes and serve.
8 servings
