Spicy Balsamic Roasted Fall Medley – Wholefood, plant based.

Fall is in…

We are falling for all things fall, especially the colors, the aroma, and textures of produce. This recipe is the most easiest, yet enjoyable way to include as many varieties of seasonal veggies while bringing harmony among various textures/ flavors with the warm blend of spices. Plus, once the veggies are cut, most of the cooking is done by the oven, and hence no standing at the stove is involved.

The marinade is what makes this sheet pan of veggies appealing. A perfect blend of balsamic vinegar with the heat of sriracha/ red pepper flakes, umami touch of tamari and miso paste , along with the lovely set of warm spices, accentuate the natural goodness of the veggies. The brussels sprouts, carrots still retain a bit of crunch while the sweet potatoes, squash, beets add a delectable sweet smooth creaminess in each bite. Purple cauliflower is enchanting in the mix and partners well with the shallots and purple baby potatoes. Mushrooms add much needed meaty texture. Overall, it is a one pan bliss. This pan of veggies is a true explosion in terms of nutrients, as well as textures.

Diversity is very important in nutrition and this recipe checks that box effortlessly. I used 10 varieties of veggies, and we ate them with the mother grain- quinoa, topped with cilantro jalapeno edamame hummus and a tofu based vegan spicy mayo (both home made). The amount of phytonutrients, with special emphasis to fiber, that are delivered with this one pan are incredible.

The veggies once roasted stay well in fridge for a day or two and are great addition to salads, breakfast scrambles, or can be a healthy, tasty side.

Spicy Balsamic Roasted Fall Medley

An explosion of flavors textures and a burst of nutrition with colorful fall veggies .

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Servings 4 people

Equipment

• Oven

Ingredients

  

The dressing / Marinade

• 3 tbsp balsamic vinegar
• 1/3 cup tamari or low sodium soy sauce
• 1 whole lemon juice squeezed fresh
• 1 tsp maple syrup
• 3 tsp sriracha sauce-I like the Well your world brand- salt sugar and oil free
• 1 tsp garlic powder
• 1 tsp red chili flakes
• 1/2 tsp cinnamon powder
• 1/2 tsp clove powder
• 1/2 tsp nutmeg powder
• 1 tsp dry rosemary optional
• 1 tsp miso paste – can use salt instead
• 1/4 tsp liquid smoke optional

Veggies – proportions / varieties per individual discretion. Veggies used in the picture are listed below

• Brussels sprouts- sliced in halves
• baby potatoes – multi colored
• Purple cauliflower- cut in chunks
• Mushrooms- stalks cut off
• carrots- multi colored ones peeled and heads cut off
• butter nut squash- cubed I used frozen ones
• sweet potato -peeled and cubed
• shallots- peeled and cut in halves
• Golden beets -cubed I used frozen ones
• Asparagus -bottom hard end cut off

Suggested sauce/ whole grain dishes to serve with

• cooked red quinoa
• vegan spicy mayo – home made or store bought see notes below
• cilantro jalapeno hummus see notes below

Instructions

 

• The recipe foundation is the dressing that you bathe the veggies in before sticking them in the oven.

  Take a small jar, and add all the ingredients from the dressing list above. Use a spoon or small whisk and mix all the ingredients well to make the marinade
• In a big bowl, get all the veggies ready to go. This is the most time consuming part. Include as many colors , textures from the seasonal veggies.

  To the veggie bowl, add 3/4th of the marinade you made in step one. Use a silicon spatula to mix through the veggies gently.
  
• Preheat the oven to 375 F.

  In a cookie pan, add parchment paper and pour the marinated veggies in to the pan. Cover the pan with aluminum foil. Bake for 25 min.

  Then remove the aluminum foil, add the rest of the dressing and bake for additional 10 min. Serve warm once done.

Serving suggestions-

• While the veggies are still in the oven, go ahead cook the quinoa either on stove top or pressure cooker.
• For the additional sauces to top the veggies- I used two home made sauces. (see notes)

  1. Cilantro jalapeno hummus with edamame 2. Spicy vegan mayo

  You can use store bought mayo, chipotle ranch, or any hummus.
• In a bowl, add quinoa, chopped lettuce or any greens, then the warm veggies and the sauces of your choice. Enjoy the flavors in each healthy bite.

Notes

The home made sauces in the picture above –

1. Cilantro jalapeno hummus with edamame- I blended a cup of edamame with cup of cooked blackeyed beans ( that I had on hand, can use chickpeas instead), with half bunch cilantro, one jalapeno, 1 clove garlic, 2 tbsp tahini, one lemon juice, salt to taste and a splash of cold water.

2. Spicy vegan mayo- To blend- 1 package of silken tofu, 1/4 cup sriracha sauce, abundant red pepper flakes, 3 tbsp nutritional yeast, lemon juice , garlic powder, miso paste and pepper powder. (Can store in fridge for upto 10 days in air tight container)