Eat Your Greens

If you, like us, made a commitment to eating healthier on December 31st (only to find yourself reaching for that box of chocolates left over from Christmas), and are keen to get more greens into your life, we’ve got three EASY delicious roast vegetable recipes to keep you on track.

Roast Brussel Sprouts
Hear us out! The long-maligned Brussel sprout can actually be super yummy when prepared the right way! For extra indulgence, you can always grate some gruyere or cheddar cheese over the top before serving.

1kg Brussel sprouts
1/8 cup Olive oil
3-4 cloves of garlic, finely chopped
Juice of 1 lemon
Sea salt and cracked black pepper to taste

Step 1. Preheat oven to 205 degrees C
Step 2. Prepare the Brussel sprouts by washing them thoroughly and removing the outer layer.
Step 3. Cut each Brussel sprout in half and place in a shallow baking tray; drizzle the olive oil evenly over the top.
Step 4. Shake the tray gently to ensure the sprouts are evenly coated in oil and place in the oven.
Step 5. Bake for approx 35 minutes; add the chopped garlic at about the halfway mark. Sprouts should be soft on one side and slightly crunchy and caramelised on the other.
Step 6. Remove from oven and transfer sprouts to a serving bowl; add the lemon juice, salt & pepper, mixing well to ensure each sprout is seasoned.

Garlic Mushrooms & Snowpeas
Perfect as a side dish or a protein-packed snack, you can use snowpeas or green beans depending on your preference. Or you could use both- you can never have too many green vegetables in your diet!

2 cups sliced mushrooms
2 cups fresh snow peas (or green beans)
3 tbsps olive oil
1 clove chopped garlic
Sea salt and cracked black pepper to taste

Step 1. Preheat oven to 200 degrees C.
Step 2. Wash mushrooms and snow peas.
Step 3. Slice mushrooms and place in a baking tray with snow peas.
Step 4. Combine the oil and garlic in a bowl, drizzling over the mushrooms and snow peas. Sprinkle with salt & pepper, and give the pan a shake to ensure the vegetables are evenly coated.
Step 5. Roast for approx. 20-25 minutes and transfer to a serving bowl.

Balsamic Honey Carrots
We really tried to keep to just green vegies in this blog post, but there are too many gorgeous recipes that call for brightly coloured vegetables!
These balsamic honey carrots pair beautifully with the Sunday lamb roast or even a grilled steak.

2 bunches baby Dutch carrots, washed but not peeled
1.5 tbsps extra-virgin olive oil
Sea salt and cracked black pepper to taste
3 tbsps balsamic vinegar
1 tbsp honey
1 tbsp butter
Herbs- rosemary, thyme or parsley to taste

Step 1. Preheat oven to 200 degrees C.
Step 2. Cut the tops off the carrots (or leave on for a more rustic look) and place them evenly on a baking tray.
Step 3. Drizzle with olive oil and sprinkle with salt & pepper as prepared. Give the pan a shake to ensure the carrots are evenly coated.
Step 4. Pop into the oven and roast for 20-35 minutes, turning occasionally until each carrot is slightly browned or cooked through evenly.
Step 5. Make the honey balsamic glaze by pouring both honey and vinegar into a saucepan. Cook over medium heat for 5 minutes, stirring regularly to ensure the mixture combines.
Step 6. Remove from heat and add in the butter, mixing well to ensure all the ingredients are combined.
Step 7. Pour the glaze over the carrots and continue roasting for another 5-10 minutes.
Step 8. Transfer to a serving dish, and finish with splashes of balsamic vinegar, and more sea salt and/ or herbs as desired.

Annette W- Seeing Me Project