Roasted Veggie Deliciousness

So good!

I just ran out of ideas the other day. So I opened the fridge and took a look to see what I had to work with. Broccoli, nice and fresh, caught my eye. I had already chopped it into florets, and it was just waiting to bathe my epithelium in nitric oxide, and expand my arteries, and dissolve any plaque that might still be hanging out in there.

I thought about just roasting the broccoli, rather than including it in a larger dish, but then I spotted the carrots, and remembered how good broccoli and carrots are together.

I gave the broccoli a cold water rinse to perk it up to peak perkiness, and spread spread it onto a silicone pad-lined baking sheet.

Then I added the carrots, which I peeled and chopped into large chunks, to go with the broccoli. As I arranged the carrots on the pan among the broccoli, a little voice said, “This needs corn!” and another little voice added, “If it’s getting corn, then it also needs some chili powder.”

Ohhh, yes. This was coming together nicely. I wound up with a great meal that we had never had before because I’d made it up on the spot. I served it over leftover brown rice, and barely had to cook at all.

Roasted Veggies

Ingredients

• 1 head broccoli, cut into bite-sized florets

• 2 large carrots, cut into bite-sized chunks

• 1 package frozen corn

• Chili powder

• Garlic

• Tamari

• Maple Syrup

Serve over brown rice, soba noodles, or quinoa

Method

1. Spread the broccoli and carrots on a baking sheet lined in parchment paper or a silicone mat.

2. Scatter the frozen corn over them

3. Shake some low sodium tamari over the vegetables

4. Drizzle maple syrup over the vegetables

5. Generously shake with chili powder

6. Generously shake with garlic powder

7. Bake at 400º Fahrenheit (or 200º centigrade) for about 20 minutes or until the vegetables are crisp-tender.

Using a higher heat setting allows me to get just a touch of browning on the outside of the broccoli and carrots without the insides cooking to mush. To assist in that, I sometimes turn on the air fry or convection setting for the final few minutes of cooking.

The image shows it just how we had it, on top of some brown rice, surrounded by some marinated portobellos, and sprinkled with sesame seeds.

Nutrition FactsServing size: Half the veggies with 1/2 cup rice
Servings: 2
Amount per serving 
Calories 315
Total Fat 2.3g
Saturated Fat 0g
Cholesterol 0mg
Sodium 471mg
Total Carbohydrate 67.2g
Dietary Fiber 9.8g
Total Sugars 15.9g 
Protein 11g 
Vitamin D 0mcg
Calcium 89mg
Iron 5mg
Potassium 948mg
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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