Ohhhh roasted veggies. Be still my heart. I literally want them every day for the rest of my life. My latest obsession is roasted romaine…..so good. I love it on the grill (discovered the glory of grilled romaine last summer), and decided to attempt it in the oven.
Dinner last night included:
- Roasted brussels sprouts
- Roasted tomatoes
- Roasted red pepper
- Roasted romaine
- Balsamic roasted tempeh
(if you’re making this you’ll want the above ingredients plus coconut oil cooking spray, grapeseed oil (or just one or the other), and balsamic vinegar).
Oven – Preheat to 410
- Tempeh – toss with balsamic vinegar and grapeseed oil (amounts depend on personal preference). Let it marinate for 5 min and add it to a baking sheet. Side note on my thoughts on tempeh brands — the cheapest I’ve found is at Trader Joe’s, the Light Life brand at Whole Foods is great and lightest in “tempeh” flavor, and my favorite is a local brand called Tempeh Tantrum.
- Brussels – wash, cut in half, toss with grapeseed oil (yum) and get those bad boys on the pan
- Tomatoes and Red Pepper – cut and spray with coconut oil spray. Add to this glorious pan.
- Romaine – cut in half lengthwise, spray with coconut oil spray, place it face down on the pan. Feel free to get cray with seasonings/spices/etc. Someone recently told me adding fresh dill and a squeeze of lemon makes this extra delish.
Bake for 20-ish minutes (mix around once or twice during baking) and serve up. With boxed wine from Trader Joe’s, obvi.