Easy and magical roasted vegetables recipe from Karina, Gluten-Free Goddess.
Fresh veggies tossed with garlic and olive oil.
What do you throw together for dinner when you're just too tired to cook?
That is my question to you, Dear Readers. Chances are you've been there. I know you have. Dog weary. Emotionally spent. A tad cranky. Blood sugar perilously low. It's way past time to eat. The kids have been munching cereal straight from the box. And there you are, staring into the pantry without a trace of culinary passion and only the scantiest clad hint of inspiration.
What you really want to do is strip off the remains of the day and sink into a welcoming tub with a chilled glass of Riesling and hope that dinner will magically appear in an hour. Well, I don't own a magic wand and my Fairy Godmother abandoned me years ago. But this recipe practically cooks itself. And the best part? It gives you an hour when you need it the most. So draw yourself a bath while you cut up a few spring vegetables, pour a glass of wine, toss a pan into the oven and boom. Dinner is done.
And Darlings- please share you own Too Tired To Cook ideas below. You just might rescue a fellow Reader. You could end up being someone's Fairy Godmother.
You never know.
Here is an easy Dijon roasting sauce based upon a recipe from my first cookbook, Recipes from a Vegetarian Goddess. It's not very glamorous. But it does hit the spot if you're craving a big bowl of vegan comfort.
Roasted Vegetable Magic Recipe
Spring vegetables are so tasty seasoned with a Dijon mustard sauce- especially tender new potatoes and onions. Throw in some sausage and you have a one pan dinner.
For the Dijon roasting sauce:
4 tablespoons olive oil
1/2 cup Dijon mustard
4-5 cloves garlic, chopped
1 tablespoon fresh chopped dill, marjoram, parsley or mint
2 cups sliced young potatoes- try a mix of blue, red and gold
1 medium sweet or red onion, cut up
4 carrots, sliced into thin diagonal coins or matchsticks
1 bunch of broccoli, cut up
1 yellow squash, sliced into half moons
1 zucchini squash, sliced into half moons
1 small cabbage, sliced
Sea salt and fresh ground pepper
4 Italian style sausages, sliced- optional
Preheat the oven to 400ºF.
Toss the cut vegetables into a large roasting pan. Season with sea salt and ground pepper.
Whisk together the Dijon sauce and pour over the veggies. Stir to coat.
Roast for an hour, until fork tender.
Add in sliced cooked sausage during the last twenty minutes of roasting time, if desired.