The flexitarian prescription

Sometimes, a recipe isn’t needed. Yet time and time again, people scour magazines and cookbooks for a “better” one … even when the “old” one works just fine. Still, I get it. People like to look at food pictures and they especially like to read about it. About food, that is. Anyway, I can honestly say that this doesn’t really need a recipe, per se, but I wasn’t inspired to make this until I saw pictures in a magazine and thought, “ummm, ok, I can do that.” So here’s my non-recipe, one sheet roasted vegetable recipe.

One Sheet Pan Roasted Veggies

PREP TIME: 30-40 minutes | COOK TIME: 45 minutes

• Whole garlic
• Mushrooms, washed and brushed dry
• Red pepper, quarterd
• Onion, quartered
• Cauliflower, large florists
• Brussels sprouts, cut in half
• Butternut squash, cubed
• Carrots, peeled and cut lengthwise in half
• 1 tsp turmeric
• 1 tsp soy sauce
• 2 Tbs melted plant-sourced butter
• ¼ cup orange juice
• 2 Tbs Worcestershire sauce
• 1 Tbs olive oil, more olive oil for cooking
• 1 Tbs crushed red pepper flakes
• 1 Tbs minced garlic

Place onion, mushrooms and red pepper in plastic bag with orange juice and Worcestershire sauce. Let marinate while you get other veggies ready. Cut off tops of garlic head(s), wrap in tinfoil with 1 Tbs olive oil. Place garlic in 400 degree oven for 15 minutes BEFORE adding everything else. Toss cauliflower with turmeric, soy sauce, melted butter and place on pan. Stir carrots and Brussels sprouts with crushed red pepper and minced garlic, place on pan. Place butternut squash on pan. Add all other veggies and drizzle olive oil over the top. Take garlic out and add to the pan. Place the pan in the oven and cook for 15-20 minutes. Serve with french bread, a favorite dressing and or just on it’s own. Enjoy! NOTE … don’t be afraid to use corn on the cob, other squash, cabbage, tomatoes … really, you can roast anything and everything. You do you ; )