I think roasting vegetables was one of the BEST things to happen to vegetarians! Steamed veggies have a texture that doesn't suit my pallet and I do think they lose nutrients and taste. For those of you who are not familiar with Bhel, it is an Indian Street Food that is full of flavor and crunch. For this recipe I have paired up those same flavors to make this a fun side. I also chose vegetables that are high in protein.
Ingredients:
- Cauliflower, cut into 1 inch florets, 1.5 cups
- Broccoli, cut into 1 inch florets, 1.5 cups
- Lemon, halved
- Purple Onion, finely chopped OR Onion Powder - Optional
- Cilantro, finely chopped
- Rosemary, 1/4 tsp
- Sunflower Seeds, 1/4 cup
- Vegetable Oil, 1 tsp
- Coconut Oil, 1 tbsp
- Salt, to taste
Direction:
- Preheat oven to 450.
- Cut up the veggies in a large bowl - use less or more veggies depending on your portion size.
- Add melted Coconut Oil, Salt, Rosemary. If you plan to skip fresh onions you may add onion powder in this step. NOTE: Don't add the fresh onions now, they will burn during the roasting process.
- Give it a quick toss to make sure everything is coated evenly.
- Line a baking sheet with some foil. NOTE: the baking sheet sides need to be about 1 inch. This is very important, if they are higher than that the steam won't escape causing the veggies to steam instead, i.e. they will be mushy!
- Coat the foil vegetable oil and place the florets on the sheet. NOTE: They should not be overcrowded as that will cause it to steam as well.
- Cook for about 15 - 20 minutes. I like to brown mine a tad.
- Let the veggies cool for 5 minutes on the baking sheet.
- Once cool, move them to the serving bowl or dish.
- Drizzle some fresh lemon juice, cilantro and onions (onions are optional).
- Sprinkle the sunflower seeds in the end for an awesome crunch!
- Serve!
I usually eat this as lunch. I gain weight very easily so this is a good alternative to stew and salad for me. This pairs up very well with Tofu Sticks (recipe coming soon).
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