Roasted Vegetable Magic - 29.5g Carbs, 9.1g Fiber
By The Gluten Free Goddess VIA WebMD Recipe from Foodily.com
What do you throw together for dinner when you're just too tired to cook?
That is my question to you, dear readers. Chances are you've been there.
I know you have. Blood sugar perilously low. It's way past time to eat.
The kids have been munching cereal straight from the box. And there you
are, staring into the pantry without a trace of culinary passion and
only the scantiest clad hint of inspiration.
Well, I don't own a magic wand and my Fairy Godmother abandoned me years
ago. But this recipe practically cooks itself. And the best part? It gives
you an hour when you need it the most. So draw yourself a bath while you
cut up a few spring vegetables, pour a glass of wine, toss a pan into the
oven, and boom. Dinner is done.
It's not very glamorous. But it does hit the spot if you're craving a
big bowl of vegan comfort.
4 Tbsp olive oil
1/2 cup Dijon mustard
4-5 cloves garlic, chopped
1 Tbsp fresh chopped dill, marjoram, parsley or mint
2 cups sliced young potatoes -- try a mix of blue, red, and gold
1 medium sweet or red onion, cut up
4 carrots, sliced into thin diagonal coins or matchsticks
1 bunch of broccoli, cut up
1 yellow squash, sliced into half moons
1 zucchini squash, sliced into half moons
1 small cabbage, sliced
Sea salt and fresh ground pepper
4 Italian style sausages, sliced -- optional
Preheat the oven to 400 degrees F.
Toss the cut vegetables into a large roasting pan. Season the
mixture with sea salt and ground pepper.
Combine the following together for the Dijon sauce and whisk together:
4 Tbsp olive oil
1/2 cup Dijon mustard
4-5 cloves garlic, chopped
1 Tbsp fresh chopped dill, marjoram, parsley or mint
Pour the Dijon sauce and pour over the veggies. Stir to coat.
Roast for an hour, until fork tender.
Add in sliced cooked sausage during the last twenty minutes of
roasting time, if desired.
Servings: 4
Nutrition per Serving:
253 Calories, 15.1g Fat, 2g Saturated Fat, 0mg Cholesterol,
29.5g Carbs, 9.1g Fiber, 285mg Sodium, 8g Protein
