LIME DIJON & TURMERIC ROASTED BRUSSELS, BROCCOLI & DRIED CRANBERRIES, OHMAHGAWD!!
Y’all know your girl is all about roasted veggies, right? IF YOU DON’T KNOW, NOW YOU NOW, okay?
What you munchkins also now if you’ve been following me for a while now is that usually, I like to add a bit of raw honey, pure maple, yacon or coconut flower syrup to my roasted veggie marinades to sweeten them naturally. Today, I wanted to do a little something different!
For these babies (yes, they are so good, they’re my babies – that’s how much I LOVE them!!!), I added some unsweetened organic dried cranberries instead! And WOW! There’s just something about the taste & texture of roasted cranberries – just the right amount of crispy, but still oh so chewy & oh so sweet! They’re perfect to complement the marinade: from the savouriness of the turmeric, garlic & cumin to the citrus of the lime.
This is a simple & easy dish to whip up for meal prep or if you’re having guests over! (Trust me when I say that you will definitely impress them!). It’s great as a side dish, topping for bowls or even as a snack dipped in some tahini, vegan ranch dip, black bean dip, hummus or tzatziki! I had these veggies for din tonight in a massive vegan buddha bowl & let me tell ya, they pretty much MADE the dish!
Want some homemade tzatziki, tahini, spreads &/or hummus recipes? I GOTCHU.
- Easy As 1-2-3 Greek Yogurt Blender “Ranch” Veggie Dip a.k.a. Protein-Packed, Low-Carb, Low-Sugar No B.S. Garlicky, Zesty, Citrusy & Creamy Goals!
- 9-Ingredient Clean Eating Tzatziki
- Homemade Vegan Golden Beet Super Simple Hummus a.k.a. Antioxidant-Rich Plant-Based Dips FTW!
- Vegan Black Bean Hummus a.k.a. All-In-One Plant-Based Protein Dip, Spread & Topping!
- Kelly’s Clean-Eating Homemade Hummus That Changed Everything a.k.a. Back-To-My-Roots-&-Just-Brought-My-Tummy-to-the-Happiest-Place-on-Earth-Oh-&-Where-Did-All-The-Pita-Chips-Go?
- Kelly’s Gluten-Free, Vegan, Refined Sugar-Free Lusciously-Velvety-Smooth-&-Creamy Kidney Bean Hummus a.k.a. The-Reason-Chickpeas-Are-Like-So-Last-Year-Oh-&-That-Spread-Though!
- Kelly’s Clean-Eating Vegan Kale & Tahini Spread a.k.a. Real-Ingredients-Real-Food-Real-Good-For-You-&-REAL-DELISH!
- Healthy-AF Smooth & Creamy Tahini Apple Cider Vinegar Dressing a.k.a. This-Babe-Will-Brighten-Glow-Amp-Up-&-Make-Your-Salad-Oops-I-Mean-Your-Day!
OH & here’s my dinner:
And of course, because I’m KITK & I value eating for BENEFITS… it’s a dish packed with more health benefits than you think! It’s packed with plant protein, fibre, anti-inflammatory spices, vitamin A & C, antioxidants calcium, iron, great for digestion, relieving bloating & balancing the body’s pH levels, may help decrease blood pressure, lower the risk of UTIs & prevent certain types of disease &/or cancer.
INGREDIENTS:
- FOR THE VEGGIES:
- About 30-40 Brussels sprouts, whole or halved
- 2 heads of broccoli, florets only
- 2 heaping tbsp. organic unsweetened dried cranberries (or raisins)
- FOR THE MARINADE:
- 1 heaping tbsp. raw organic Dijon mustard
•2 tbsp. raw organic apple cider vinegar
•The juice of 2 fresh key limes (or 1 medium lime or lemon)
•1 tsp. ground turmeric
•1 tsp. ground cumin
•1 tsp. garlic powder
•Sea salt & black pepper to taste
- 1 heaping tbsp. raw organic Dijon mustard
HOW:
- Clean & chop the veggies.
- Preheat the oven to 425F & line a baking sheet with parchment paper. Set aside.
- Prep the marinade: Add all the marinade ingredients to a medium bowl & stir gently until fully combined & incorporated.
- Add the veggies & cranberries to a large mixing bowl, pour the marinade over them & toss gently to coat.
- Place the coated veggies on the parchment-lined baking sheet. Bake for 20 minutes at 425F, then broil on high for 3-4 minutes (but watch closely!) until the tops are browned & crispy.
- ENJOY! :))
