Vegetables Recipes

Steps

1. Preheat oven to 400ºF.
2. Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat.
3. Partially fry bacon.
4. Sprinkle bacon over Brussels sprouts.
5. Season with salt and black pepper.
6. Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
7. Aluminum foil can be used to keep moist, cook it evenly, and makes clean-up easier.

Steps

1. Steam carrots and serve topped with a sprinkle of dill and lemon juice.

Steps

1. Steam carrots and parsnips for 3–5 minutes or until tender-crisp.
2. Add broccoli and mushrooms. Steam for 3 minutes or until broccoli is bright green.
3. Transfer to serving bowl, sprinkle with olive oil and salt and pepper to taste.

TIP
Other vegetables to substitute or add: celery, fennel, cauliflower, zucchini, cabbage or Brussels sprouts.

Steps

1. Arrange vegetables in greased large
   baking sheet.
2. Cover vegetables with oil.
3. Bake at 375°F for 1 hour or till vegetables are tender and nicely brown. Stir occasionally.

‍TIP
Any of your favourite vegetables can be used.

Steps

1. In a large skillet, heat olive oil and add minced garlic.
2. Add onions, mushrooms and asparagus and sauté until brown.
3. Add arborio rice to the mixture.
4. Slowly add the wine and broth. Stirring constantly over low heat.
5. Continue to cook and stir for 30 minutes or until rice and vegetables are done.
6. Garnish with shredded gluten and dairy-free parmesan cheese if desired.

Steps

1. Grease baking sheet with olive oil.
2. Place parsnip fries in microwave dish and microwave for 1 minute.
3. Spread parsnips on baking sheet.
4. Bake in hot oven at 425°F turning frequently for 5–10 minutes.

Steps

1. Wash mushrooms well and cut off stems.
2. In a skillet, heat olive oil on low heat.
3. Place mushroom caps in heated olive oil and add pepper and garlic.
4. Simmer for five minutes.
5. Add wine and lemon juice.
6. Cover and let stand for five minutes.
7. Sprinkle with parsley.

Steps

1. Steam all vegetables for 6 to 8 minutes.
2. Transfer to serving dish and toss with olive oil and salt and pepper to taste. The mild taste of fennel makes a pleasing addition to zucchini and carrots.

Steps

1. Heat oil in pan.
2. Add garlic and zucchini slices.
3. Sauté gently for 3–5 minutes.
4. Place in shallow oven-proof dish.
5. Add chopped tomatoes to pan with seasonings, simmer for 5 minutes.
6. Pour mixture over zucchini.
7. Top with breadcrumbs. Sprinkle top with a small amount of oil, and broil for 2 minutes to crisp breadcrumbs.

Steps

1. Chop all your vegetables so they are approximately equal in size and shape.
2. When threading vegetables on skewers, alternate between different vegetables, leaving a small space between each end with a mushroom to secure vegetables on skewer.
3. Place vegetables skewers on baking sheet.
4. Mix olive oil and lemon juice together.
5. Brush mixture over vegetable skewers with and refrigerate one hour before grilling.
6. Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally. Grill for 10–15 minutes.

‍TIP
For kabobs you can cook meat and vegetables separately, so you have more control over different cooking times of the meat i.e. rare, medium rare, well done. Or you can mix the meat and vegetables on the same skewer if preferred.

*See Steak Kabobs recipe on the Special Occasions page

Steps

1. In a large fry pan, add olive oil, garlic and diced onion.
2. Add mushrooms and carrots and sauté.
3. Add coconut aminos (optional).
4. Fold in cooked rice until entirely mixed and fry until rice starts to crisp.

‍VARIATION
Can add cubed rotisserie chicken for protein.