#roasted veggie recipe

[brunchbinch]

Roasted chickpea and veggie bowl (x)

#roasted chickpea and veggie bowl #roasted chickpeas #roasted chickpea recipe #roasted veggies #roasted veggie recipe #vegan recipe #vegan #vegan food #vegetarian #vegetarian recipe #vegetarian food #chickpeas #veggies #food #food blog #recipe #dinner #dinner ideas #dinner recipes #yum #food pics

[vegan-yums]

25 Delicious Vegan Buddha Bowls!

#been loving harvest/buddha? bowls lately #can't go wrong #especially roasted sweet potato carrots and quinoa #so good #buddha bowl #buddha bowls #harvest bowl #harvest bowls #veggies #vegan #vegetarian #vegan food #healthy food #healthy recipes #fall #winter #lunch #dinner

[daily-deliciousness]

Sheet pan garlic butter mushrooms

#mushrooms #garlic butter #garlic #vegetables #food #dinner #side dish #roasted mushrooms #veggies #garlic mushrooms #mushroom recipes #vegetarian #butter sauce #easy recipes #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

[timeisamarmaladeconstruct]

Super random, you don't know me lol, but I was looking through the notes of the most common breakfast post and I was wondering if you'd be willing to share your breakfast cookie recipe. I've been wanting to make some but the one recipe I tried I didn't like, and I haven't been motivated to look for another one

i actually love this ask and that's partly because @averymayhemeveryday just asked me for this a few days ago and i typed it all up into a discord server we're in, so i'm just editing that braindump into a slightly neater recipe and including the pictures i took on my most recent batch. still, i made this up from nowhere and i cook on vibes, there is precious little exact measurement in here so you will have to do your own experimenting and figure out what you like.

step one: soaking your grains

i mix about two cups old fashioned oats, a couple tablespoons or so of chia seeds, about a cup of unsweetened applesauce, and enough (oat) milk/water to get it fairly loose, then let it sit in the fridge for at least a few hours to let the liquid soak into the grains. overnight is better. i've done it for over 24 hours and i really like the texture i got. i tend to mix in a bit of instant coffee granules at this point for taste and caffeine content, maybe a tablespoon or two. you can add cinnamon or other spices before or after soaking, i think i've done it both ways. iirc em said they put in cardamon after soaking and wished they did it before so it would soak into the grains more.

step two: mixing in the rest of your stuff

after soaking, i put in a generous amount of peanut butter, maybe like a third/half cup? i don't measure it at all really, just scoop it in. sometimes i add a bit of molasses, you could do brown sugar too. might be nice to do that before soaking so it soaks into the oats, idk i don't think i've tried it. usually like a big spoonful. i frequently do mini chocolate chips, but i usually do sweetening OR chips, not both, that's just a lot of sugar. then if it's too stiff i put a bit more water or milk in, i get it a little looser than traditional cookie dough but still thick enough to hold together.

left picture is straight out of the fridge after soaking, right is ready to bake

step three: baking

i use a cookie scoop but if you don't have one a spoon is fine it's just more work, flatten them down because without any butter or some kind of fat they won't flatten themselves, you can pack them onto a cookie sheet tightly cause they won't rise or spread, whatever shape you put them into the oven in, they will stay that shape and size. bake about 25 minutes at 375f. might want to check them at 20 depending on your oven. they get a bit brown around the edges when they are done. i use two cookie sheets stacked together, it's a trick my mom taught me that decreases the risk of burning the bottoms.

EDITING THIS TO ADD: please grease your cookie sheet or use parchment paper you do not want to try to bake something without any fat in it and then get it totally stuck!

notes:

i find that it makes enough to eat 6-7 a day for a week, i keep them in the fridge so they don't try to mold or anything, i just split them out into individual storage containers so i just grab one each day and eat on the way to work. i usually take the container out of the fridge the night before so i'm not eating them cold because that's a misery tbh.

for the weekend i usually crumble up that day's portion into a bowl and mix in more applesauce and milk so it's a bit of variety.

my friend em doesn't like peanut butter so we talked about ways to replace that for texture, since it helps it hold together in addition to adding protein. obviously another nut butter or sunbutter would be great if you need to eliminate it for allergy reasons. we talked about using cream cheese instead and i tried that this week, that's the batch those pictures are, i used half a 16oz block and still put in a little peanut butter, and honestly it may be the best batch i've made yet.

honestly it just now, as i am editing this for tumblr, occurred to me that you could add an egg or two in place of pb for protein+holding them together. i'm allergic to eggs so i didn't think of it before and i'm not sure how the texture would be but it might be worth a try.

this week's cream cheese variation, baked, with bonus roasted veggies that were in the oven at the same time, sunday is batch cooking in my house cause i never have any energy (or executive function) by the time i get home from work on weekdays.

they really are more of a cookie by shape than anything, the texture is not at all what a traditional cookie would be, but i quite enjoy them. even on the weeks that they don't turn out quite as well, it's something to nibble on the way to work and i'll eat practically anything half awake at 730am if it means i won't be shaking with hunger halfway to lunch. this week they are so good i am really sad when i reach the end of the day's portion and i will for sure be doing cream cheese again.

#well this sure did get long i should probably include #long post #cooking #food #recipes #when i wasn't working last year i was doing overnight oats every day and honestly i think these were inspired by that more than anything #it's very similar to what i was doing then except made into a solid format to eat on the go #em please feel free to add your comments from you trying it too if you like #please don't judge me for my ancient battered hand-me-down cookie sheets i don't even notice how ugly they are #until i'm taking pictures to show someone else ofc #also if you want to ask about the roast veggies i can do those too and it will be SIGNIFICANTLY shorter than this so-called recipe

[daftpatience]

gimme that recipe bro, I need some veggies

sure! i actually just wrote it down (i dont really have quantities cus i measure that shit with my heart, but ill go over what i did!)

ingredients were just veggies i like that i know roast well. what i used was:

zucchini tomato parsnip turnip potato carrot red bell pepper onion garlic and the spices/seasonings: balsamic vinegar oil (we just use vegetable oil but something nice like olive oil would be great) thyme salt n pepper sunflower seeds (we used roasted salted ones cus its what we had, but theyre getting cooked anyways so im sure raw ones are fine. the double roastedness of them was tasty tho) cilantro (as a garnish, dont really need it if u dont wanna) and here are the steps:

preheat the oven to 400F halve and scrape out the zucchini to make lil bowls (keep the insides for the filling) put em in a pan or something cus theyre gonna be drippy and smushy drizzle the zucchini bowls with the olive oil n vinegar. thinly slice all the veggies ratatouille style and toss em in a bowl with the vinegar, oil, crushed garlic, thyme, salt, pepper, and sunflower seeds. fill up the zucchini bowls with all that and sprinkle a little more salt and sunflower seeds on top. cover with foil and bake for 30min or so, then uncover and let it get a little crispy (5-10 more mins) and tada! all done!

i don't have exact measurements, but when we made it i felt like it could have used more balsamic vinegar than we put in, which was sorta just a drizzle to coat it all when i tossed it, so maybe keep that in mind! a lot of ratatouille recipes want you to simmer the tomatoes and onions down first, so that might be a good thing to try to give it a little more juice or cohesiveness. and definitely use plenty of seeds if you enjoy those. they bestowed an excellent nuttiness to it and i was very happy with the flavors!! parsnips are lovely and aromatic and i adore them.

another thing we didn't have on hand which woulda been super tasty is a little grated cheese on top to get all nice and crispy. maybe a gouda or something would be nice!

we're gonna use the leftovers to make a big soup tomorrow with some homemade stock that we had frozen!

#recipe #its just a buncha roasted veggies but in a particularly nice combination #vi and i do cooking in a very specific way where we are very very thoughtfully critical of every dish and spend the whole meal discussing #exactly what we would do next time and what we would change and how things either worked or didnt #which i gotta remember its not typically how you compliment a loved one's cooking. but we are both the same kind of cooks and it works grea #its some of my favourite times with her #we really like making nice food when we can! and thinking about how to make nice food

[angie-j-kay]

Adventures in Veggie Roasting!

Well, I'm still stressed as hell, but I started experimenting with vegetable roasting for the Munchies and it's turning into a kitchen staple in my home. So you chop the yummies up. Then you toss them in a bowl with a splash or two of olive oil, a bit of salt and pepper, then whatever the hell seasonings the voices in your head tell you to use. Line a cookie sheet with parchment paper, preheat your oven, and GO.

It's minimum prep time, and I LOVE the results! So far, the results have been thus:

Potaotes: 425 degrees F, salt, rosemary, and WAY too much pepper, 35 minutes. Those were some peppery taters, but hot damn if we didn't scarf those babies down. I made them so that when I smoked weed to fight my insomnia and woke up at 5am with the Munchies, I would have something less gross than snack food. These puppies are EPIC as cold leftovers. Carrots: 425 degrees F, salt, pepper, and rosemary, 35 minutes: We straight up ate 2 pounds of carrots in two consecutive meals with damn near nothing else in the dinner. We are adults, and no one can stop us. Also, this was us sober. Roasted carrots are just that good. Something happened to the sugars in the roots, and they tasted almost like a carroty caramel dessert. This is better than it sounds. It's also good cold, for random snack attacks.

Zucchini: 400 F, salt and pepper. Melts. In. Your. Mouth. Husband didn't like the "slimy" texture, but I adored it. There's a weird buttery taste to this that I wasn't entirely expecting. 3 smallish zukes, did NOT last 24 hours. NOT good cold.

Broccoli: 400 F, salt, pepper, and garlic powder, 30 minutes. I only got a bite, made this so my husband could take it for a work lunch. I liked it just freaking fine, thank you, but my husband called it a "religious experience." They did not survive long enough to try them cold.

Button mushrooms: 400 F, salt and pepper, 15 minutes. These didn't take long at all, and they're RICH. I just finished a dessert bowl of them, not even half of the tray, and I'm full. TBH, though, I like them better stir-fried. I am so not trying these cold.

#cooking #recipes #roasted veggies #food

[simmeringstarfruit]

Roasted Root Vegetables with Whipped Feta Dip

Root root vegetables served with a whipped feta dip. This healthy yet indulgent dinner dish is ready in just 1 hour from start to finish. Featuring golden beets, carrots, and yams, paired with a seasoned and spiced dip made with feta and yogurt or mayo. Dairy-free suggestions included. Inspired by the roots platter from Stardew Valley. Jump to Recipe Printable Recipe This roasted veggie…

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#oven roasted vegetables #roasted beets recipe #roasted vegetable recipe #roasted vegetables with whipped feta #roots platter recipe #Stardew Valley #veggies and dip recipe #what to serve with whipped feta #whipped feta dip recipe

[aqpippin]

cooking a roast ham is actually so🧍🏻‍♀️like it goes from looking unappetising to perfectly caramelised in like 5 minutes and every year i’m fucking impressed

#it’s been a little tradition since i’ve moved to do my own roast ham after christmas bc no one else in my family up here likes it so it’s + #+ never on the table 🤧 #so on boxing day i get a ham and do my own roast and i must say i think this is my best one yet #my glaze recipe gets more haphazard but the end product looks better each year #i can’t wait to just eat ham for the next week it’s my FAVE #ham and cheese toasties !!!! #roast + veggies !!!!! #ham steaks !!!! #scrambled eggs with ham !!!! #the BEST

[starbuck]

Hey friends! I recently got my driver’s license (FINALLY!!!!!), so, if anybody has any recipe recommendations—particularly dinner recipes of easy-to-moderate difficulty OR healthy snack-type things i could take to work—i am ALL ears because i’m about to enter my Meal Planning Era.

#i would also appreciate if some of said dinner recipes made good leftovers! #AND they have to be nut-free so i don’t die lol #those are my specifications #otherwise i’m looking to broaden my food horizons and will try just about anything #my thought is home-cooking about three dishes a week and filling out the rest with leftovers/soup i get from my favorite place #i want to SEVERELY limit my eating out bc i used to enjoy it - but now it honestly just makes me feel sick????? #idk if it’s the T shaking me up or what - but i can just FEEL that i need more nutrients #i wanna get back into exercising too but it’s hard when i feel so BLAH cuz i’m not eating right #so HELP ME OUT!!!!! #not ALL the recipes have to be Super Healthy either #as long as i’m home-cooking it - that’s healthy in my book!! #especially if i can squeeze some roasted veggies in there! #i already make steak and baked chicken and roasted potatoes and very basic salads #but otherwise i’ve really dropped the ball cooking-wise #so i’m completely open! #i am generally trying to stray away from pasta tho - just for another thing #bc i don’t want to consume as many Grains #i’m still having rye bread every morning - don’t get me wrong #but OTHER than that!!!! #ooooh i’d like spicy recipes too please!! #i’ve experimented and i CAN take the heat!! #my coworker and her husband actually make their own hot sauce that i am HYPE to buy once i’m meal planning #they grow their own peppers and everything! it’s cool as hell!!!!

[thesweetestjourney]

Creamy Roasted Tomato & Leek Soup Recipe | Cozy Fall Recipes

How to make a creamy tomato soup with roasted vegetables.

Ingredients:

2 lbs. Tomatoes, Quartered

1 Shallot, Peeled & Quartered

3 Garlic Cloves, Peeled & Crushed

3 Tablespoons Olive Oil, Separated

2 Teaspoons Oregano

1 Teaspoon Salt

1 Leek, Thinly Sliced

1 3/4 Cups Chicken Broth

1/4 Teaspoon Black Pepper

1 Tablespoon Italian Seasoning

Directions:

In a parchment lined baking sheet, combine the tomatoes, shallot, and garlic cloves, drizzle with one tablespoon of olive oil and season with oregano and salt. Toss to coat. Roast in a preheated oven at 375F for 1 hour or until slightly caramelized.

Meanwhile, In a deep pan, heat 2 tablespoons of olive oil over medium heat. Add the leek. Reduce heat to low, cover, and cook 8 minutes, stirring occasionally. Add the roasted tomato mixture and any juices from it. Add chicken broth, black pepper, and Italian seasoning, stirring to combine. Bring to a simmer and continue to cook until liquid is slightly reduced. Transfer to a blender and process until smooth. Serve soup warm.

| Makes About 2 Servings

#recipe #tsj recipes #recipe box #meals and snacks #soup #tomato soup #dinner #dinner recipes #fall recipes #cozy fall #veggies #vegetarian recipes #roasted vegetables #Youtube

[brunchbinch]

Roasted asparagus & potatoes (x)

#roasted asparagus and potatoes #roasted veggies #roasted veggie recipe #roasted asparagus #roasted potatoes #crumbled feta #feta #vegetarian #vegetarian recipe #food #food blog #recipe #dinner #dinner ideas #fall recipes #autumn #autumn recipes #yum #food pics #dinner recipe

[whentherewerebicycles]

scruffy little sun girl

#ok worked hard today #but got everything on my list done and then some #except for course planning which I did a tiny bit of and then decided I needed to gather more info before proceeding #so I moved it to later #I also made a RACI matrix map of what I’m working on #to prep for that meeting tomorrow #I now declare myself DONE with work for the day #I am going to take a walk and call liz #then cook this roasted broccoli ricotta pasta recipe that I adore (it’s like grownup mac and cheese with veggies lol) #then finish this letter and start a new book (I only have to read for 20 min) #then maybe actually write fic lol who can say

[daily-deliciousness]

Garlic butter roasted brussels sprouts

#brussels sprouts #garlic butter #garlic #vegetables #food #roasted brussels sprouts #veggies #side dish #roasted vegetables #parmesan #healthy recipes #easy recipes #holiday food #foodporn #delicious #cooking #food photography #foodgasm #recipe

[ladyinrainbowglasses]

Roasted Veggie Soup

Ingredients: 2-3 quarts vegetable broth 1 and 1/2 large yellow onions, chopped roughly 3 pounds gold potatoes, chopped but not peeled 3 pounds parnsips, peeled and chopped 1/2 pound carrots, peeled and chopped 2 heads of roasted garlic 1/2 head of raw garlic 1/2 cup heavy cream 2 tablespoons olive oil Fresh rosemary (2-3 sprigs) 2 tsp marjoram Truffle salt and fresh cracked pepper Put the vegetables, excluding the pre-roasted garlic, in a roasting dish. Drizzle with the olive oil, add seasonings, and toss to coat. Roast the vegetables together in a 400 F oven for 40 minutes, taking out to stir midway through. Add 1 head of the roasted garlic to the vegetable broth in a large pot or Dutch oven. Crush slightly to release more flavor and cook on low heat for five minutes before adding the entire pan of roasted vegetables.  Cook on low heat for 40 minutes, though longer will not hurt the flavor.  Add heavy cream and the second head of roasted garlic, then blend together. The soup may require more liquid at this stage, depending on how thick you prefer your soups. Adjust seasonings to taste and consider topping with croutons or fried sage leaves.

#recipes #vegetarian soup #parsnip soup #roasted veggies

[thefoodarchivist]

Simple roasted broccoli and cherry plum tomatoes with black pepper, sea salt and garlic.

#food #balanced eating #healthy food #healthy living #healthy eating #food ideas #food inspiration #meal #meal ideas #meal inspiration #fruit and vegetables #vegetable recipe #veggies #roasted veggies #delicious food

[internationalvegetarian]

Roasted Curry Cauliflower

If you are a fan of meal prepping, this is a simple, easy recipe for you! I often will prepare these on the weekend and then pop them in the oven later that week for a simple fresh meal. This recipe goes really well with roasted brussels sprouts and roasted sweet potatoes. Click the "keep reading" button to see this recipe.

INGREDIENTS

1 head of cauliflower

1/2 cup of olive oil

1 1/2 Tablespoon minced garlic (2-3 cloves)

3 teaspoons curry powder*

1/4 teaspoon garlic powder (optional)

salt and pepper to taste

*You can make your own curry powder mix by adding cumin, paprika, turmeric, cinnamon, nutmeg, and cayenne.

INSTRUCTIONS

Chop up the cauliflower into bite sized pieces and place in a large bowl.**

Mince the garlic and place it in a small mixing bowl. Add the olive oil and spices then mix together.

Pour the olive oil mix on the cauliflower and mix it together until the olive oil mix coats most of the cauliflower.

Place the cauliflower in a Tupperware with a lid or a gallon sized baggie. Let the cauliflower marinate for at least 10-12 hours before you cook it.

To cook it, heat the oven to 375°F then place the cauliflower on a cooking sheet and place it in the oven for about 30-40 minutes. You will need to flip the cauliflower every 15 minutes or so.

The cauliflower will come out darker orange with some char on it.

**You can place the cauliflower directly in the Tupperware or gallon baggie to mix everything together if you want to save yourself the trouble of washing an extra dish.

#roasted veggies #vegetarian #vegan #cauliflower #recipes #roasted vegetables