- RecipesOven Roasted Veggies


Oven Roasted Veggies Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 25 mins
Ingredients
INGREDIENTS
150 gr brussels sprouts 6 to 8 depending on the size
300 gr mini potatoes
300 gr asparagus 1 bunch
150 gr Shiitake mushrooms or mushrooms of your choice
1 tbsp fresh thyme
6 garlic cloves peeled and sliced
FOR THE DRESSING
1 tsp garlic powder
1 tsp thyme (dry)
Himalayan Pink Salt to taste
Black pepper to taste
1 tbsp maple syrup
2 tbsp apple cider vinegar
2 tbsp olive oil
Mix all in a bowl or jar.
VEGAN PARMESAN RECIPE
¼ cup raw cashews
¼ raw almonds
¼ nutritional yeast
Garlic powder to taste
Himalayan pink salt to taste
In a food processor chop the nuts by pressing pulse button. Transfer to a bowl, add rest of the ingredients, and mix thoroughly.
Instructions
1Preheat oven to 425F, 220C°.
2Rinse, trim and cut in half the brussels sprouts, transfer into a bowl and add the dressing.
3Toss thoroughly and transfer into a casserole dish.
4Add the potatoes, brush them with oil, add salt and garlic cloves.
5Place into oven and bake for 10 minutes.
6Wen ready, add the asparagus on top, brush with oil and add more salt with garlic powder.
7Bake for 15 more minutes.
8In the meantime, sauté the mushrooms on heated oil with salt/paper and add them to the casserole dish with rest of the veggies. Top with fresh thyme.
9Serve with Vegan Parmesan.