Honey Sriracha Roasted Veggies


Welp. Last week was a wash. I mentioned in my previous post that I had some gnarly stomach virus and how depressing is this–I’m almost positive it was food poisoning from eating copious amounts of raw cookie dough. 

*hangs head in sadness*

Furthermore, it was a Christmas cookie recipe for the blog. And it was delicious. But now I can barely even look at pictures of them without feeling nauseous (side note: nauseaous? nausous? nauseoueoiiueoaus? NAUSEOUS is the hardest word ever to spell dear lord), and I have to just scrap the recipe.

In its place, I’m sharing this totally non-festive roasted veggie recipe, and while I don’t recommend you leave a pan of this out for Santa, it’s a delicious and flavorful addition to your weekly lunches and dinners!

wearing cut out wave ring (this one is similar but without the cutouts)

Sriracha Honey Roasted Veggies

Yield: 1 pan

Sriracha Honey Roasted Veggies

Ingredients

  • Veggies of choice (pictured: 6 carrots, 2 cups broccoli florets, 2 cups halved brussels sprouts)
  • 2 tbsp sriracha
  • 2 tbsp honey
  • 2 scallions, diced
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 450 degrees F.
  2. Prepare the veggies. Wash them and, depending on which veggies you're using, remove ends and halve or chop. The key is to have all the veggie pieces roughly the same size/thickness so they cook evenly.
  3. In a small bowl, mix together the sriracha, honey and scallions.
  4. Coat the veggies in the sriracha mixture. You can do this directly on the pan you'll use to roast them, or in a large bowl.
  5. Drizzle with olive oil, salt and pepper.
  6. Roast for 20 minutes (give or take, depending on your oven).*

Notes

*Cook time will depend on the veggies you choose. Potatoes, for example, will take up to twice as long to roast thoroughly. Either choose an assortment of veggies that require roughly the same cook time, or start with the long-roast ones and gradually add the other veggies to the pan as the cook time passes.

http://pumpsandiron.com/2016/12/19/honey-sriracha-roasted-veggies/

This is one of those recipes that really doesn’t require any measuring. You want a pan-full of veggies and then equal parts honey and sriracha with some chopped up scallions to coat them. These veggies have a kick! They can stand alone as a side dish or make for an easy meal if you serve them over rice and add a runny fried egg on top (so good).

I used fix sriracha for this recipe, and while this post isn’t sponsored by them, I wanted to give the brand a shoutout–I’ve been loving their sriracha! They sent me a sample a couple months ago and it contains no artificial ingredients and comes in a BPA-free bottle.  

A li’l housekeeping …

After a week in the fetal position, I feel like there’s a lot to catch up on! A few things to mention:

What are you go-to seasoning combos when roasting veggies?

Slow Cooker Corn Chowder (Dairy-Free)

Slow Cooker Corn Chowder - flavorful, filling and dairy-free!I know a recipe is a keeper when Joe eats so much of it that I barely get any myself. This slow cooker corn chowder was a huge hit–and so easy to make! If you’re spending today meal prepping for the week, add this recipe to your list. Slow Cooker Corn Chowder - flavorful, filling and dairy-free! Slow Cooker Corn Chowder - flavorful, filling and dairy-free! 

Slow Cooker Corn Chowder (Dairy-Free)

Yield: 6-8 servings

Slow Cooker Corn Chowder (Dairy-Free)

This easy slow cooker corn chowder is made with under 10 ingredients and no dairy!

Ingredients

  • 6 ears of corn (remove the kernels) or 6 cups corn if you're using frozen
  • 4 heaping cups yukon potatoes (chopped into 1/2" cubes)
  • 1 cup diced yellow onion
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt + pepper to taste (be generous with both)
  • Chives for topping (optional)

Instructions

  1. Prepare the ingredients. Shuck the corn and remove kernels, wash and chop the potatoes, dice the onion.
  2. Add all ingredients to the slow cooker.
  3. Cook on high for 4-5 hours or low for 7-8 hours.*
  4. Transfer 3/4 the soup to a blender. Blend and then mix back into the remaining 1/4.**
  5. Enjoy! Store leftovers in an airtight container in the refrigerator.

Notes

*In my slow cooker (which is old) it takes 5 hours on high. Definitely check yours after 4--the main thing is you want the potatoes to be soft. **I don't blend part of it because I like having some potato chunks and corn kernels in every bite. If you want a smooth consistent texture, blend all of it.

http://pumpsandiron.com/2016/10/16/slow-cooker-corn-chowder-dairy-free/

Slow Cooker Corn Chowder - flavorful, filling and dairy-free!

Are you guys doing any meal prep for the week? I’m actually off to teach two classes and then meeting up with friends to watch some football so I’m … not. But a batch of this chowder will be made later in the week for sure! Slow Cooker Corn Chowder - flavorful, filling and dairy-free! Slow Cooker Corn Chowder - flavorful, filling and dairy-free!

And that concludes this week’s edition of Gratuitous Food Close-Ups. Hope you’re all enjoying your weekend! It’s been a marathon of teaching for me–15 classes down this week and four more to go today. 🙂

img_5400wearing Alo Yoga goddess leggings

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Parmesan Roasted Cauliflower

Roasted Parmesan Cauliflower

This roasted parmesan cauliflower recipe is simple and delicious. It makes for a great side dish but let’s be real, I end up eating the entire batch with my fingers right out of the oven and then I’m not even hungry for the actual meal. Roasted Parmesan Cauliflower Roasted Parmesan Cauliflower

Parmesan Roasted Cauliflower

Parmesan Roasted Cauliflower

Ingredients

  • 1 head cauliflower
  • 1/2 c grated parmesan cheese
  • 1-3 cloves garlic*
  • 5 sprigs thyme
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Prepare the ingredients: Cut florets off the head of cauliflower and cut large pieces in half. Mince the garlic. Remove the thyme leaves; discard the stems.
  3. Toss the cauliflower, garlic, thyme salt, pepper and oil together on a baking sheet (I just use my hands).
  4. Bake for 30 minutes, tossing about halfway through.
  5. Remove from oven, sprinkle on parmesan cheese. Bake an additional 10 minutes.

Notes

*I'm of the the belief there's no such thing as too much garlic so I use 3 cloves in this. That being said, I wouldn't necessarily want to make out with someone after eating it if you catch my drift. 😉

http://pumpsandiron.com/2016/08/14/parmesan-roasted-cauliflower/

Roasted Parmesan Cauliflower

Hope you all are having a great weekend! Joe’s family arrives in Boston tomorrow so I’m doing my best to clean the apartment. I despise cleaning though it’s looking like 5 minutes of folding clothes followed by an hour of wandering around the block catching Pokemon. Pretty solid productivity ratio if you ask me…

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