OH MY GOSH it has been forever since I’ve posted. For. Ever. I am sorrryyyyyyy. Here’s what happened: my sister-in-law visited Kansas last weekend to house hunt, and I was thinking I would just cook and photograph while she was here, but I was having so much fun hanging out with her that I just didn’t.
?????? I HAVE FAILED YOU ALL.
I would have cooked and photographed during the week, but I have been helping with the play at school, and the rehearsals have been going really late, soooo by the time I get back and cook, it’s too dark to take pictures.
I have missed you all and have totally felt like I’ve abandoned my little corner of the internet over here. BUT – I have three recipes photographed and ready to go for this week. We have play practice extra late this week and next week (I don’t get back home until about 8:30 pm), but I am going to try my best to show up on Monday, Wednesday, and Fridays anyway!
Don’t leave me if I can’t – don’t leavveee meeeeeee. I know a way to convince you to stay…
ROASTED VEGGIE BOWLS WITH SWEET ONION SAUCE. Oh yes. So much deliciousness. And so much healthiness. And so much roasted-ness. And so much soft, flavorful, luscious sweet-onion-sauce-ness.
Here is what’s goin’ on here frands:
- The veggies: red peppers, broccoli, asparagus – sprinkled with salt, pepper, and garlic powder and roasted to delicious perfection.
- The rice: kept super simple – cooked in veggie stock and seasoned.
- The sweet onion sauce = the fun part. Instead of throwing the onions (and one little clove of garlic [duh]) in with the rest of the veggies, you make a fun little foil packet, toss the onions around with some honey and balsamic vinegar, and roast on the same baking sheet as everything else. Then, later, you open that foil packet up, spread those onions out, and let that broil for a few minutes. THEN, you blend the onions (and garlic) together with a little almond milk and some veggie stock. Pour over veggie bowls, stir together, and love life.
The best part about that sweet onion sauce is that it makes your bowls almost creamy. Even though there’s zero cream, zero butter, zero cheese – it has that consistency and makes your bowls taste a little more decadent and fanc-aaayy.
Roasting veggies makes me happy.
It reminds me of fall.
Even though it’s not fall.
I roast veggies all year round. Because ?????.
I don’t think you could stop me even if it was 120 degrees outside.
TRY AND STOP ME. I’ll be over here roastin’.
Aaaannnnyyywho – not a ton has been new over in my neck of the woods. I have just been running around like a crazy person…or like a chicken with its head cut off. WHEW, ladies and gentlemen, this is a crazy month. But good crazy. Good busy. I am trying to make time for you, though, internet friends.
And I kind of had blogging/food/photography/food/rambling/food/cooking/food withdraws this past week. Without a weekend full of blog food to eat, it was getting pretty stark over here. Last Friday I had cottage cheese and frozen peas for lunch at school. I tried to feel bad for myself while eating it, but I actually really like peas. And cottage cheese.
But now my fridge is full of yummy things. Which you shall see the rest of this week. These veggie bowls, of course, are one of them. I had some for lunch today…and kale salad…which I pretty much eat every day because kaaalllleeeeee. Kale = current obsession.
MAN this post is all over the place today – my mind is in a random place. I should go before I keep ranting about completely irrelevant things.
See you on Wednesday!! I hope……
For you 21 Day Fix people, here are your container amounts:
- 2 green containers (roasted veggies and sweet onion sauce)
- 2 yellow containers (brown rice)
- 1 teaspoon (olive oil)
*The garlic, balsamic, almond milk, lemon juice, and veggie stock are “free”*
(Veggie stock counts as one green if you use 3 cups, but since we are using less than half a cup, I don’t even count it)
- 1 red pepper, diced
- 20 spears asparagus, fibrous ends removed, chopped
- 2 cups broccoli florets
- 1 onion, thinly sliced
- 1 teaspoon garlic powder
- 1 clove garlic, left whole
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey (optional)
- 6 tablespoons stock (chicken or veggie)
- 1 tablespoon almond milk
- 1 tablespoon lemon juice
- 3 cups COOKED brown rice
- Preheat oven to 400 degrees
- Prepare veggies and spread all of them (except for the onions) across a baking sheet
- Drizzle with 1 tablespoon of olive oil, and sprinkle with salt, pepper, and 1 teaspoon garlic powder
- Spread out a large sheet of foil
- Place sliced onions in the center of the foil. Over top, drizzle 1 teaspoon of olive oil, the balsamic vinegar, and the honey. Season with salt and pepper. Toss to combine well
- Seal the foil across the sides and top, making a little "packet" for the onions - seal it as tightly as you can so as little steam as possible releases while cooking
- Add the sealed foil packet on the baking sheet with the rest of the veggies and roast for 15 minutes, remove and flip with a spatula (leave the onions alone), and roast for another 5 minutes
- Meanwhile, cook your rice in veggie stock - set aside
- When your veggies are done, remove all but the foil packet to a plate, carefully open the foil packet, and spread it out across the baking sheet
- Turn your oven to broil
- Spread the onions into a single layer over the foil and broil for about 3 minutes, watching carefully so they don't burn
- Add the onions into a blender with the almond milk, veggie stock, and lemon juice
- Blend and season to taste with salt and pepper
- Stir rice and roasted veggies together, top with sweet onion sauce, and serve!
*This recipe is vegan and gluten free*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more roasted veggie goodness? Check these out: