Cabbage and Carrots - Ethiopian Tikil Gomen

Malai Kofta Sauce - Gateway To India Style

Simple Roasted Vegetables

If you want to get more vegetables into your diet, this is one of the easiest ways to do it. Slow roasted vegetables are a delicious and savory addition to any meal. You can make them in big batches and store the leftovers in the fridge. Have them with eggs for breakfast, with crackers at lunch, or with some meat and pasta for dinner.

Root Vegetable Pie

Simple Roasted Leeks

Roasting vegetables is probably the best way to eat them. I joked at a recent dinner party that's it's been a long time since I've eaten lettuce - raw vegetables, just not my thing. But I love roasted vegetables. I'd estimate about half of what I eat is some kind of cooked veg. This recipe is one of my new favorites.

Leeks are delicious and really good for you. Until recently, I'd only really had leeks in soup. Oh what I was missing! Like most vegetables, roasting leeks concentrates their flavor and brings out their natural sweetness. All you need to add is the tiniest bit of salt and oil for a super yummy treat. 

Ingredients

1 Leek

1 Tbsp Extra Virgin Olive Oil

1 tsp Miso Paste (can sub 1/4 teaspoon salt if you don't have miso)

2 Tbsp Shredded Hard Cheese (about 1/2 oz, I used Asiago)

Fresh ground pepper to taste

Preheat the oven to 325. 

Chop the roots and tough leafy greens off the leek. Slice the leek stocks in half lengthwise and discard the outermost layer. Rinse any soil from between the outer layers. 

Mix the EVOO and miso, then brush it onto the cut surface of the leek (if not using miso, brush with EVOO and sprinkle with salt). Slice the leeks crosswise into 2 inch sections and line them up on a parchment lined baking sheet. Sprinkle with pepper and cheese. 

Bake for 40 minutes and enjoy.