Here’s a quick and easy recipe I wanted to share with you after whipping it up the other night to go along with a really tasty sweet and sour sloppy joe: spicy sweet potato wedges! I’m a big fan of the Alexia brand spicy sweet potato fries, but I’m not a fan of how quickly the bags disappear out of the freezer – they just go so fast. So I decided to try recreating my own version of spicy sweet potato wedges at home and they turned out great.
As part of my continuation of my last blog post about healthy eating, I’m going to keep going and post some more recipes, hopefully some that will help you put together your own healthy eating plan. Along with high quality, low-fat protein sources (one of my main focuses at every meal, as of now), you need some good veggies that are low carb and high in nutrients to help fill up the plate.
While salad (without the heavy dressing, croutons and cheese) is always a good choice to get lots of veggies and volume to fill you up, especially during the winter, I want warm food, comfort food, not usually healthy food. Time to get creative and start roasting!
Lucky for me, I grew up eating broccoli with dinner almost every night (for a while it was one of the few green vegetables I would tolerate), and later on I learned of the joys of roasted cauliflower too (so much tastier than steamed). So when I was putting together my meals for this week, I decided to combine my cauliflower and broccoli florets and roast them up with some tangy balsamic vinegar, mustard and garlic. Voila! Veggies taken from boring and bland to flavorful and bold in no time.
Let me know what other meats or veggies you’d recommend I experiment with next to keep eating healthy while not going crazy craving comfort foods.
Balsamic Roasted Broccoli and Cauliflower
Serves: 3 – 4
1 (12 oz.) bag of cauliflower and broccoli florets
3 tbsp. of balsamic vinegar, divided
1.5 tbsp. olive oil
1.5 tbsp. Dijon or stone ground mustard
2 tsp. minced garlic
Salt and pepper, to taste
Preheat oven to 425 degrees Fahrenheit.
In a small bowl, mix together 2 tbsp. of balsamic vinegar, olive oil, mustard and garlic with a whisk or fork.
Pour the cauliflower and broccoli florets into a medium mixing bowl, add the olive oil mixture and toss to coat everything evenly.
Spread the florets a onto a rimmed baking sheet or glass baking dish lined with aluminum foil.
Place in the oven for 45 minutes, stirring and adding the remaining tbsp. of balsamic vinegar halfway through the cooking process.
Remove from oven and let rest 2 minutes to cool off sufficiently before serving. Sprinkle with salt and pepper to taste.
My balsamic roasted broccoli and cauliflower is ready to go to work in its airtight container.
I hope your first full week of the new year is starting off well. Almost everywhere across the country is hunkering down for the polar vortex bearing down on us, but not to worry, I’ve got some recipes coming up on the blog guaranteed to warm you right up. Like my latest recipe for a warm and gooey side dish of… cauliflower!
I’m very excited to be sharing this recipe with you. It was introduced to me just a few years ago by a family friend (it’s a longstanding Thanksgiving tradition at his family’s table), and I loved it the first time I tried it. I think you will too, and find many more uses for it besides just at Thanksgiving time, so be sure to whip up a batch of cranberry fluff. Continue reading →
I’ll be honest, I’ve shared variations on this recipe before, but it’s always been a part of another recipe: salad dressing as part of a salad recipe, dressing for roasted veggies… You get the picture. This recipe is so good and so versatile though, I had to share it on its own. Believe me, once you’ve tried this balsamic vinegar and mustard dressing, you’ll never go back to the bottled stuff from the grocery store.
Cauliflower is one of those highly underrated vegetables. It’s not super pretty to look at, it tastes pretty bland when just steamed, but try roasting this baby and it’s a whole new ball game. Continue reading →