Today I’m sharing a super yummy recipe for Balsamic Roasted Veggies from my dear friend Meghan Telpner’s new book: UnDiet: The Shiny, Happy, Vibrant, Gluten-Free, Plant-Based Way To Look Better, Feel Better, And Live Better Each And Every Day!
The thing I adore the most about Meghan is that she wears color (unlike me who you’ll rarely find out of black white or gray), and everything that she does reflects that, including this book! I mean, just look at those veggies – how could you not want eat those all up?
Balsamic Roasted Vegetables from Meghan Telper’s The UnDiet Cookbook
Prep Time: 15 minutes
Cooking Time: 40–45 minutes
Serves 4–6 as a side
4 beets, peeled and cut into 1/2-inch cubes
4-5 loose cups Brussels sprouts, ends cut off, outer peel removed, and cut in halves or quarters
3 cups shredded cabbage
1 large yellow onion, coarsely chopped
5 cloves garlic, crushed or finely chopped
1/4 cup coconut oil, avocado oil, or organic ghee
1 tsp sea salt
1/4 cup balsamic vinegar
3/4 cup walnuts, coarsely chopped (optional)
Make It Like So
- Preheat the oven to 400°F.
- Place all the veggies, including the onion and garlic, in a large mixing bowl and toss with the oil and salt. Transfer to a glass roasting pan or a parchment-lined cookie sheet and roast for 30 minutes.
- Remove from the oven and mix in the balsamic vinegar, and stir vegetables around. Sprinkle the walnuts over top and cook for another 10 to 15 minutes, until the veggies are tender.
- Serve warm or at room temperature.
Purchase your copy of The UnDiet Cookbook today for more colorful recipes like this one!
Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.