Roasted Dinner

A simple recipe made flavorful by seasoning and roasting. Makes for a balanced meal, where it consists of proteins, carbohydrates, and vegetables. Make it to enjoy with family and friends.

Ingredients:

• 2 (15oz) cans pinto beans
• 2 medium broccoli crowns
• 1 large cauliflower head
• 1 (3lb bag) small golden potatoes
• 1 (1 pint container) grape tomatoes
• 1/4 cup avocado oil
• 2 teaspoons Himalayan salt
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 12 sprigs of fresh thyme

Directions:

1. Using a colander, rinse and drain the bean then pat them dry between two clean dish towels. Place in a large mixing bowl.
2. Cut the broccoli and cauliflower into 1-inch to 2-inch size pieces. Rinse and drain. Add to the mixing bowl.
3. Scrub potatoes under cold running water. Cut into 1-inch to 2-inch size pieces. Add to the mixing bowl.
4. Rinse and drain the grape tomatoes. Slice in half the long way. Add to the mixing bowl.
5. Add the avocado oil and remaining ingredients, except for the fresh thyme. Using clean hand or a large spoon, gently toss to coat.
6. Spread evenly on 2 large parchment paper covered baking sheets. Add the sprigs of thyme to both. Bake in a preheated 425º F oven for 15 minutes. Use an oven mitt to remove from oven, use a spatula to flip, then return to oven to bake an additional 10 minutes or until potatoes are tender and the broccoli and cauliflower are browned in spots. Serve hot.

Variations:

1. Replace the fresh thyme with a dried herb. To do so, add 1 teaspoon of a dried herb to the mixing bowl. You might try dried oregano, dried thyme, or a blend of dried herbs such as Italian Seasoning or Herbs de Provence. After adding the avocado oil, toss to coat.
2. To make it spicy, don’t use herbs and instead add to the mixing bowl 1 teaspoon crushed red pepper flakes and 1/2 teaspoon chipotle powder. After adding the avocado oil, toss to coat.
3. If you prefer, replace the avocado oil with olive oil.
4. For added flavor, make our recipe for Rosemary Cashew Sauce. Drizzle a desired amount over the top of the roasted dinner before serving.

Yield: Makes 6 to 8 servings

P R I N T