OKAY, nothing new here on the roasted veggie front. Roasted brussels & zucchini are two of my FAVE veggies to roast, so low & behold, these babies found their way onto today’s meal prep schedule. ARE YOU SURPRISED?
I usually spice them up with cumin, chilli, garlic, smoked paprika or something of the like! Something a little smokey, ya feel me? I also tend to add balsamic vinegar every now & then!
But today, I switched it up a bit! I went a little bit Asian, but also wanted to keep it super simple! So, there I was, pouring the coconut aminos (BTW, I haven’t used soy sauce in my cooking ever since I discovered coconut aminos & I can say with utmost certainty that I ain’t switching back anytime soon!!!), the coconut vinegar & some Asian-y spices, such as ginger!
Wondering what coconut vinegar is?
Coconut vinegar is similar to other fermented vinegars, such as apple cider and balsamic vinegars. It can either be made with coconut water or from the sap of the coconut tree. Just like apple cider, coconut vinegar includes the “mother” or culture of organisms that caused the fermentation.
What’s so good about it?
- Low on the glycemic index, which basically categorizes foods by how much they will raise your blood sugar level;
- Rich in minerals! The sap used to make the vinegar come from coconut trees grown in soil rich with minerals, so it contains things like phosphorus, potassium, iron, magnesium, sulfur, zinc & manganese;
- Potassium is crucial for balancing electrolytes, controlling high blood pressure & metabolizing sugar, while phosphorus works with calcium to build bones & facilitate the body’s ability to use other nutrients. As for iron, it helps create red blood cells & helps produce cellular energy! Magnesium is important for nerve & muscle function & is basically essential for every biological process in our bodies!
- Coconut sap contains all 9 essential amino acids, which are the building blocks of protein! It also contains 8 non-essential aminos acids! Amino acids are important for forming protein, but also help form hemoglobin, which carries oxygen & antibodies & help our immune system fight off infection! Some amino acids aso play a role in repairing tissue, while others serve as neurotransmitters or as detoxifies & for metabolic function.
Not bad, right?
OKAY, now, without further ado, let’s get right down to THE BUSINESS.
My loves, YOU WILL NEED:
- 1 large zucchini or 2 medium zucchinis, SLICED;
- 1 small package of brussels sprouts;
- 1/4 cup Naked Coconuts coconut aminos;
- 1/4 cup of coconut vinegar;
- 1.5 tsp. ground ginger;
- 1.5 tsp. minced onion;
- 1/4 tsp. black pepper;
- Sea salt for seasoning!
NOW, for that HOW-TO:
- Preheat your oven to 400F & line a baking sheet with parchment paper;
- Clean your brussels & slice your zucchini;
- Add your veggies to a large mixing bowl & season them with the rest of the ingredients;
- Toss to coat the veggies in your spice & sauce mix;
- Place your veggies on the parchment-lined baking sheet (making sure not to pile them);
- Once your oven is preheated, bake the babes at 400F for 10 minutes & then set your oven to a high broil & broil the babes for 7 minutes!