roasted veggies

roasted veggies

After combatting a cold for the past 3 days, I forced myself to attend a hot yoga class this afternoon to sweat out all of the toxins in my body.  This was followed by a cold shower and then rubbing coconut oil all over my face which has been unusually dry lately.  I swear I am already feeling a million times better.  So naturally, I wanted to fix myself a healthy dinner to end the day with a bang!

I originally found this recipe in one of my favorite magazines – Food & Wine Magazine – but of course, I added a couple extra touches of my own. This recipe is actually more of a side dish than a main dish, so I recommend you have it with your favorite steak, fish, or chicken dish! Mmm.. I can already imagine how it would’ve tasted next to a juicy piece of filet mignon.

I love roasting vegetables because it’s simple, quick, and the roasting process really draws out the flavors of the vegetables. Make this side dish for your next family dinner, supper club night, or just for you!

For this recipe you will need:

1 red onion, large dice
2 cups brussel sprouts, halved
1 cup shiitake mushrooms, chopped
1/3 cup gorgonzola crumbles
1/4 cup vegetable stock
Olive oil
Salt and pepper

Toss the red onion, brussel sprouts, and shiitake mushrooms in olive oil and salt and pepper on a sheet pan.  Pop in the oven and roast for 20 minutes.  Then, add the 1/4 cup vegetable stock and give the veggies a quick toss.  This will keep everything moist and help steam the vegetables a bit.  Then, add the gorgonzola cheese for the last 5 minutes of the roasting process.

It’s that simple!

 

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