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Kelly’s Kitchen: Trio of Roasted Veg

Welcome to the first post of Kelly's Kitchen - Our resident chef

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So many sides
Kelly’s table
People talk a lot about keeping things out of your diet, but I think what you put in is a lot more important. I’m always the happiest when my food has lots of veggies, herbs and legumes–so much colour and flavour, so satisfying and nutritious.

 

Small pile of fresh sprouts
I don’t have any dietary restrictions, personally, but I tend to lean Whole 30, Paleo, and plant-based/flexitarian when I’m looking for inspiration. Taking a positive approach to your food plan will make such a big difference in helping you feel like you have the time and energy to cook!

 

Gluten-free and easy

 

freshly picked beetroots with stems
People think that gluten-free food is difficult or expensive to make. That is ridiculous! Unless you’re trying to make pastries, bread, or pasta, almost any dish made from scratch will already be gluten-free by default.
I was invited around to a friend’s house the other day for Sunday Roast, and I was so excited to have a  home cooked version for the very first time. Roast dinner has a reputation for being heavy, but having great vegetable sides can make a huge difference in how you feel after the meal. At the same time, the sides still need to fit the meal, can’t just add hummus and carrot sticks to everything (not that I don’t try!). Here’s the solution I came up with: a trio of roasted vegetables, each dead easy, that ended up being the star of the show!

Roasted vegetables 3 ways:

  • Herby Roasted Carrots and Beetroot
  • “Honey” Mustard Roasted Sprouts and Apples
  • Roasted Celeriac with Lemon and Coriander Seed
4 vegan side dishes of home made food
Plant-powered loveliness
My favourite thing about them is that they’re each so simple, almost the whole recipe is already in the title of the dish! And of course, they’re suitable for almost any allergy or dietary restriction, including Vegan and Gluten free. They also all cook at 170c/350f, so I put them all in the same oven, allowing me to overlap prepping and cooking in a way that saved me so much time!  All chopping in these recipes is to roughly 1.5cm cubes
spread of vegan and gluten free food from Kelly's Kitchen
The whole spread

Herby Roasted Carrots and Beetroot

  • Carrots
  • Beetroot
  • Oil
  • Fresh Rosemary
  • Fresh Thyme
  • Salt and pepper
Peel* and chop the beetroot and carrots (purple carrots are my personal favourite!). Toss with all remaining ingredients and slow-roast until “al dente” but still juicy, at least 45 minutes.

“Honey” Mustard Roasted Sprouts and Apples

  • Brussels Sprouts
  • Apples
  • Oil
  • Mustard
  • Mirin, honey, or any other liquid sweetener
  • Salt and pepper
Peel, core and chop apples, and cut the largest few sprouts in half. Toss with remaining ingredients and slow-roast until sprouts are soft all the way through, about 30 minutes.

Roasted Celeriac with Lemon and Coriander Seed

  • Celeriac
  • Coriander Seed
  • Oil
  • Salt
  • Lemon
Peel and chop Celeriac, and crush the coriander seed a little. Toss with oil and salt and slow-roast until very soft, about 20 minutes. Toss with juice from the lemon.
*Always save your peels, off cuts and herb stems in a baggie in the freezer. Instant Pot vegetable broth is easy and delicious and only takes 1 minute prep time– Just pour the peels in straight from the freezer, cover with water, and press the soup button. Sorted!

Looking to stock up your fridge? We review the best new plant-powered products available at your supermarket.

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