The Spicy Spatula

Good day, my fellow vegans! I hope this Monday finds you well and ready to eat some more good vegan food this week.

Usually I just post recipes for a full meal because, let’s face it, creating meals almost every single day can be exhausting. I mean I love it and some days I’m just like, “Someone tell me what to make already!” The good news is that usually the amazing vegan cooks and chefs of social media are happy to swoop in and give me something to try. And boy do they ever!

But I know that there are ‘vegan meat & potatoes” type of vegans who just want something easy, healthy and delicious to go alongside their vegan protein. This vegan recipe will appeal to them, but it should appeal to any vegan who finds themselves feeling lazy or need to take a dish to a holiday get together.

These easy vegan side dishes will satisfy your desire to have something to eat, and the jokes that we only eat salad and vegetables will practically write themselves.

Until they literally eat those words when they go back for seconds (cue evil laugh)!

I saw this recipe on Instagram but an awesome vegan creator called veganezer. It was a simple roasted carrot & parsnip recipe on top of a yummy creamy sauce and I wanted to make it as it, but the parsnips at the market were GI-NORMOUS so I had to get creative. I cut the parsnips and the carrots in half width wise and quartered lengthwise. And I added halved Brussels sprouts.

This is an excellent vegan traybake recipe and it can be made oil-free if you want, but I really wanted to get that caramelization on the veggies. I know, shocker, right?!?!

So, let’s do it!

Kitchen Tools:

*Cutting board
*Silicon baking mat
*Kitchen knife
*Kitchen scale

Ingredients:

*Parsnips
*Carrots
*Brussels sprouts
*Salt & black pepper
*Herbs: Oregano, Thyme & Rosemary
*Spice: Cumin, Garlic, Cayenne pepper, Turmeric
*Oil

Instructions:

*Preheat the oven to 200C/400F.

*Rinse, peel & chop your veggies. For the Brussels sprouts I cut them and then rinse them in a bowl of cold water to get out a lot of the dirt that they love to hang on to. Just halve the sprouts. Cut the carrots and parsnips in half, top to bottom, and then quarter them if they’re big. If you find decent sized ones you can simply rinse them and prep them so you can eat them whole.

*I used an oil spray bottle and just added a few spritzes of sunflower oil to the baking mat and on top of the veggies, but use what you have. Toss the vegetables in the herbs & spices until coated and dump onto the baking mat.

*Bake for 20 minutes and then check the veggies. They should be fork tender, if not, give them a good toss and cook an additional 10 to 15 minutes.

*Remove from oven and serve with your favorite main course. Because they’re so difficult to come by, we had a vegan steak, which is to say we had Beyond Burgers with no buns and it was a perfectly delicious and easy meal.

The carrots & parsnips were beautifully sweet and full of flavor. The caramelization on them only enhanced the flavor and next time I’d make it with a blend of sweet & red potatoes for an all-veggie meal.

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