Sesame Orange Roasted Vegetables


I initially came up with this recipe last summer based on the contents of the CSA box from Denison Farms. I wanted to use ingredients I already had in the house in combination with the box. I came up with this recipe. This week after receiving a similar CSA box, I decided to make it for dinner and share the recipe. When I started eating, I wondered why I don't make it more often.

Sesame Orange Roasted Vegetables

1 large shallot or small red onion
1 bell pepper
2 zucchinis
2 carrots
4 small-medium potatoes
4-8 button or crimini mushrooms
1 small eggplant*

1 orange
2 tablespoons Coconut Amino Acids or low-sodium soy sauce
1 tablespoon rice wine vinegar
½ inch piece fresh ginger
1 teaspoon ground ginger
2 tablespoons raw sesame seeds

Preheat oven to 400 degrees.

Chop all the vegetables into ½ chunks and place in a large mixing bowl.

Grate fresh ginger using a citrus zester. Zest and juice the orange. Place fresh ginger, zest, and juice in a small mixing bowl. Add amino acids, rice wine vinegar, ground ginger, and sesame seeds. Whisk together until well blended.

Pour orange mixture over vegetables. Toss vegetables to coat.

Arrange vegetables on a large baking sheet** and pour any liquid remaining in the bowl over them carefully scraping out as many sesame seeds as possible.
 
Bake for 20 minutes. Stir and continue to bake until soft enough to pierce with a fork, about 10-15 more minutes.

 *You can peel the eggplant if you want. I usually don't, but that's your choice.

**Lining the pan with parchment paper will help with cleanup but isn’t necessary.

 Note: I use all organic ingredients whenever possible, so I rarely note that the ingredients are organic in the ingredients list.

Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky bu...
Read more

Spelt Biscuits

Image
I remember biscuits at both of my grandmother's houses. They had very different styles for making biscuits, but both had their appeal. What I remember most about them thinking back is how cozy it felt when my grandmas served biscuits, even making biscuits with them felt cozy. I don't think my biscuits have ever been as good as either of theirs, but sometimes I wonder if that's as much about nostalgia as technique. I will readily admit that I find rolling dough kind of soothing and far too often roll my dough a bit too thin for biscuits, as I did when I made these biscuits this morning. So while this variation of biscuits has little in common with the biscuits either of my grandmas made, they both inspired me to develop a biscuit recipe. So, Grammy Stamm and Granny Cooper, this one is in your honor! Spelt Biscuits   2 cups spelt flour 1 tablespoon baking powder 1 teaspoon ground flaxseeds ½ cup hazelnut pulp ¾ cup hazelnut milk 1 tablespoon apple cider vinegar     Preheat ...
Read more