Sunday, December 5, 2010

Sweet Parsley-Glazed Roasted Vegetables


As I muddle my way through finals, I find that simple meals are the way to go. Of course, as my housemates have noticed, the more studying I have to do, the more likely I am to be in the kitchen. Baking is my favorite way to procrastinate, and an exam will likely lead me to cornbread/muffin/cookie heaven. In fact, one of my housemates chided me to study and "be a good girl and stay out of the kitchen" tonight. Only a food blogger would have to be kicked out of the kitchen, right? Or a nutrition student...

Shrug. Sometimes I study. Sometimes I cook. But here's a recipe that allows for both. Sweet parsley-glazed roasted vegetables require only a few minutes of prep, then I pop them in the oven, turn on the timer, and study. Ideally.


Sweet Parsley-Glazed Roasted Vegetables
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Ingredients:
Combination of root vegetables and/or brussel sprouts (I used 1 large turnip, 1 large sweet potato, and 8 brussel sprouts)
1 Tbsp. olive oil
1 large garlic clove, diced
1 Tbsp. diced fresh parsley
1/8 tsp. powdered stevia
1/2 tsp. sea salt
black pepper to taste

Directions:
  1. Preheat the oven to 350 degrees F. 
  2. Scrub and chop the vegetables; you can do large chunks or thinner slices if you want a crispier veggie. However, you'll have to reduce the cooking time for thin slices. Arrange the vegetables on a baking sheet.
  3. In a small bowl, mix the olive oil, garlic, parslep, stevia, and sea salt. Brush over the vegetables, tossing to coat as evenly as possible. Add black pepper to taste. 
  4. Bake for approximately an hour, turning the veggies with a spatula about halfway through.
Serves 1 hungry student during finals or 3-4 people as a side dish.

7 comments:

Green Girl @ A little bit of everything said...

your roasted vegetables make me so hungry. I have little over a pound of Brussels sprouts in the fridge waiting to be roasted tomorrow along with some acorn squash and some carrots.
yours look so delicious.
hope you'll have a wonderful week

gfe--gluten free easily said...

How can anybody fuss at you for making that dish? ;-) Really, those roasted veggies look wonderful, Iris! Good luck on the finals! Oh, and BTW, I think even when we're procrastinating our mind is processing and "turning over" the material we need to know. :-)

xo,
Shirley

leaf (the indolent cook) said...

Love the picture of the roasted vegetables in the bowl - they look so succulent and delicious!

Kimberly said...

I LOVE roasted veggies!! May have to fix some today!

the actor's diet said...

mmmm! good luck with finals!

homekitchenchef said...

SUGAR IS NEVER NEEDED

you do not need to add any sugar or sugar substitute to roasted vegetables. the natural sugars come out when roasting. This applies to any combination of roasted vegetables. All you need is salt, pepper and olive oil.

Iris said...

@homekitchenchef - I agree, and I love roasting vegetables with salt, pepper,and olive oil. But sometimes, I want the sweetness that reminds me of maple-glazed vegetables, and that's why I included stevia here. It would certainly taste delicious without it though. :)

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