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so lunchtime we're gonna make a roasted vegetable salad
with romesco sauce great way to incorporate
root vegetables into your day started
beats where the best through that shows you can have roasting them brings out
even if you don't like beets you like them this way carrots
same thing that browning makes them nice and sweet, brussels sprouts
healthy green you know you need 'em so let's season
is a little bit of oil on each one. Some
pure olive oil it has a decent smoke point.
so it is good for sauteeing, roasting
grilling. And toss those all together.
season with salt and pepper
make sure its on, and once they're seasoned
grab your pan. We are going to
add our beets to our pan.
separately incase one gets done before the other
you can easily take them off. Alright, pop them in!
Wait about fifteen minutes, brown means flavor so we will let them go until they tell us they are done. oooo look at these! Give it a shake, hear the sizzle.
These need a little bit more time. Carrots as well.
cabbage is good so I will take the cabbage off.
and let everything roast a little bit longer
a few more minutes on that one. So for our Romesco sauce.
we have our beautiful roasted red pepper. We roasted it with a little olive oil,
a little salt pepper for 20 minutes in a 400 degree oven. This is the start of our Romesco sauce, Spanish sauce, a little bit different.
We have toasted almonds, roasted in the oven for about 20 minutes. Put about a half cup in there. Alright
drizzle some olive oil just a little
tablespoon we'll blended up
If it is too thick you can add a little
little water to send their I probably need a little bit
you want it to be a thick mayo like consistency
add one clove of garlic
garlic is so good for you
and it is raw so even better!
Blend that up!
beautiful red pepper almond sauce!
Alright, lets get out veggies.
and there they are. You can tell its ready
with that fork tenderness. yea, alright lets put this all together. We have our
delicious roasted brussel sprouts
add in our beets and carrots. Some cranberries
you can add raisins if you like
if you're vegan you can skip that.
we will cut up our lettuce. we want it in bite-sized portions a rough chop it
just rough chop it.
it will give it this really nice crunch.
and now lets add our dressing. Do like
two heaping tablespoons
take your watch off and dive in.
mix it up get it really into the brussels sprouts
Add a bit of salt. Full meal in a salad.
Serve a little portion for me.
actually a big portion since it is all veggies
alright you can save the rest for
tomorrow's lunch. Alright,
let's eat.
mm