So I’m aware that this is weird, but for some reason I feel like fruits and vegetables are a little bit alive and if I let them rot in my fridge, uncooked, I’ve killed them. Partnered with this is a fact that many of you can likely relate to; when the vegetables are already prepared in tupperware, I eat more vegetables.
Recently I’d bought a huge head of gorgeous broccoli at the Grower’s market and our weird week meant that I didn’t prepare any traditional dinners. It was starting to turn a teeny bit yellow and I felt the nagging guilt to cook it before it, um, died. Roasting broccoli is my method of choice because it’s by far the best way, but usually I just toss it with olive oil and salt.
Because we were having simply grilled fish for dinner (and I can only expend culinary energy on one part of the meal), I decided to make my veggies the main event. I combined the dying broccoli with green beans and carrots and then tossed the whole lot in a sweet/salty combination. When warm, the veggies had deep, dynamic flavor and went down easy. I ate the leftovers cold the next day, because I was in a pickin’ mood and they were there! Again, why don’t I do this every week? Maybe then I wouldn’t eat half a box of Kashi Heart to Heart (warm cinnamon) as I stroll through the kitchen all day, snacking away.
You don’t need to make this for dinner – make it on a weekend afternoon and you’ll no longer find it hard to get those 5 cups of recommended daily veggies!
Sesame Roasted Vegetables
Serves 4-6
1 lb. green beans, trimmed
1 lb. broccoli florets
4 carrots, peeled, halved lengthwise, and sliced thin
2 tbsp. maple syrup
2 tbsp. hoisin sauce (can use soy)
1 tbsp. sesame oil
1/2 tsp. kosher salt
1/2 tsp. garlic powder
2 tbsp. sesame seeds
1. Preheat oven to 350 degrees. Line two baking sheets with foil and spray with nonstick spray.
2. Mix vegetables in large mixing bowl and add maple syrup, hoisin sauce, sesame oil, kosher salt and garlic powder (everything but the seeds). Mix until evenly coated.
3. Spread vegetables evenly onto baking sheets. Cover vegetables tightly with sheets of foil.
4. Bake for 10 minutes. Remove foil. Bake for 20 minutes.
5. Remove sheets from oven and sprinkle with sesame seeds. Return to oven for 5 minutes. Remove from oven and serve.
