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Gluten-Free Roasted Vegetables by Carol Fenster Written for GingerLemonGirl.com By Carol Fenster, author of 125 Gluten-Free Vegetarian Recipes (Avery, 2011) www.CarolFensterCooks.com and www.GfreeCuisine.com Many of us are coming down from the Thanksgiving high induced by lots of wonderful foods, some of which are not necessarily healthy but certainly tasted good, didn’t they! If you’re looking for ideas to introduce some healthier whole food options, I have a solution. Try roasted vegetables. Roasted does wonderful things for vegetables―as I discovered while writing my latest book, 125 Gluten-Free Vegetarian Recipes. It transforms them―especially those with strong flavors like asparagus or cauliflower―into sweeter, milder versions making them more appealing to non-vegetable eaters. How does this happen? Technically, roasting caramelizes the natural sugars in vegetables and brings out a pleasant nuttiness that simultaneously mellows the flavors as well. Roasting is perfect for hearty winter meals. This method is especially good for those who prefer whole, rather than processed foods because the actual vegetable remains intact; it isn’t broken down, pulverized, or peeled. Nothing is lost, but a lot is gained in flavor. And, you don’t need to add many other ingredients―simple is better (and easier). In addition to cauliflower and asparagus, another of my favorite roasted vegetables is Brussels sprouts. They are usually a good buy in winter when they are harvested. They look like miniature heads of cabbage which is not surprising since they belong to the cruciferous family. They grow on a stalk (see photo) which is so large and sturdy that it could probably serve as a weapon. But we see them in the produce section of grocery stores as little green balls. Look for firm, dense heads and bright green compact leaves. Avoid yellowed heads or any with holes, which could indicate insect damage. Like other members of the cruciferous family, Brussels sprouts are a good source of vitamins, fiber, iron and disease-fighting compounds. Try this easy recipe from my new book . I think you’ll agree that it is a winner.  Roasted Brussels Sprouts in Orange-Nut Sauce Reprinted with permission from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery, 2011) Blanching the sprouts briefly in boiling water helps preserve their lovely green color. If you don't have time or don’t mind the loss of color, you can skip Step 2. 1 pound Brussels sprouts 2 tablespoons olive oil 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 tablespoons orange marmalade (or more to taste) 1 tablespoon sherry vinegar 1/4 cup chopped toasted walnuts
*************** Would you like to win a copy of Ms. Fenster's newest cookbook? Rules: -- 1 entry per person -- please leave a comment here on the blog (which includes your email address so I can contact you), telling me what your favorite vegetables is and how you like to eat it! -- Contest ends Friday December 9th, 2011 at 12am EST -- Winner will be chosen by random.org |
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I have the honor today to present you with a guest post from none other than the popular gluten free cookbook author Ms. Carol Fenster . Ms. Fenster has written 10 gluten free cookbooks and is a leader in the gluten free community. She recently published her 10th cookbook, " 125 Gluten Free Vegetarian Recipes. " For those of you who follow vegetarian and/or vegan diets or those of you who simply love vegetables and need some new recipe ideas this book would be ideal for you. Stay tuned at the end of this post to learn how you can win a brand new copy of this wonderful gluten free vegetarian cookbook!