Herby Roasted Veggies

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Sometimes I forget I have an oven and how easy it is to roast veggies. If you’re ever stumped as to what to do with your veggies, and you’re feeling lazy (as I usually am), all you need is some olive oil, herbs, garlic, and salt and pepper, and you have a super tasty, easy, and healthy meal. I liked the combination of sage, oregano, rosemary, and scallions, but you can mix and match whatever other herbs you want. Thyme and parsley would be good also. I threw some Daiya cheese on top to add some creaminess. The result: deliciousness, with minimal ingredients.

Veggies (use more or less, depending on what you like)

  • 2 small red potatoes, peeled and cut into 1/2 inch wedges
  • 2 small carrots, peeled and cut into bite size pieces
  • 2 cups broccoli florets
  • 2 cups cauliflower florets

Seasoning

  • 2 tbsp olive oil
  • 2 cloves crushed garlic
  • 1/4 cup finely chopped scallions
  • 1 tsp fresh chopped sage
  • 1 tsp fresh chopped oregano
  • 1 tsp fresh chopped rosemary
  • juice of 1/2 lemon
  • salt and pepper to taste
  • sprinkle of Daiya mozzarella (optional)

Preheat oven to 450°. Toss the veggies with the seasoning, making sure to coat them all, and place in a roasting dish. Bake for 20 minutes, then add Daiya mozzarella cheese. Bake an additional 5 minutes, until potatoes are tender.

Good as a side dish or over some quinoa or your preferred grain.

Black Bean, Sweet Potato, and Collards Stew

Winter’s made me super lazy about cooking lately and I’ve been stuck in a rut of making my favorite staples over and over again. But having recently joined a new food coop in the neighborhood, I have all this yummy produce and was inspired by the fresh herbs I saw yesterday and decided to get off my lazy butt and make a stew! This is a variation on my good old black bean recipe, but made a little heartier with sweet potatoes and greens, and with an herby kick. Perfect for a cold wintery night!

Black Bean, Sweet Potato, and Collards Stew (serves about 8)

  • usual black beans recipe, minus the dry oregano and adding to the pot 1 medium sweet potato, peeled and cubed, and 1 more cup of water

Plus

  • 1 tbsp chopped fresh oregano
  • 2 tsp chopped fresh rubbed sage
  • 3-4 leaves collard greens, chopped

When the beans are soft, add the red wine vinegar, sage, oregano, and collards, and let simmer another 4 minutes until the collards are wilted. Garnish with some fresh oregano and serve with brown rice.