A great little side dish to pop into the oven the next time you’re roasting a chicken or baking a crisp.
2 cups (500 mL) whole shallots, peeled and cut in half
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) balsamic vinegar
2 Tbsp (30 mL) fresh rosemary, coarsely chopped
Preheat oven to 350 F (180 C).
Place shallots in small metal pan lined with foil. Pour oil and vinegar over top. Sprinkle with rosemary. Cover with foil and roast for 40 minutes.
Remove foil, toss shallots, and continue roasting for 15 minutes or until golden brown and soft.
Makes about 1 1/2 cups (350 mL). Serves 4.
Each serving contains: 168 calories; 5 g protein; 6.8 g total fat (1 g sat. fat, 0 g trans fat); 0.2 g fibre; 26 g carbohydrates; 16 mg sodium
source: "Winter Vegetables", alive #327, January 2010
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.