Recipes tagged with « Roasted Vegetables »
Barley Cauliflower Sweet Potato Salad
A hearty salad blending tender pearl barley with roasted cauliflower and sweet potato. Aromatic spices and crunch from toasted nuts add layers. Brightened by lemon and fresh herbs. Vegan, gluten-ready, dairy-free. Practical, straightforward. Lots of textures, colors. Oven roasting caramelizes sugars for depth. Barley holds structure but softens to creamy bite. Quick soak shortcut tactic included. Adapt spice blend for subtle heat or earthy touch. Easy swap suggestions for nuts and herbs. Work-around if no oven or barley. Grain and veg roasted separately prevents sogginess. Timing adjusted slightly allowing visual and tactile doneness cues for flexible prep.
Honey Mustard Chicken Thighs
Six skin-on chicken thighs baked with a bold honey mustard glaze balanced by aromatic spices and a touch of chili. Roasted Brussels sprouts, shallots, and baby carrots finish alongside, caramelizing until tender with a hint of char. Ingredients slightly altered to swap ketchup with tomato paste and mustard Dijon swapped to whole grain mustard for texture contrast. Sauce simmering builds deep flavor. Visual doneness cues emphasized over strict timing. Practical tips included for seasoning, pan choices, and rotation of veggies to avoid sogginess. Sweet, savory, and spicy layers in one pan gourmet experience, simple to execute, hard to mess up.