Meeting multiple dietary needs in one family (or one person) can be a challenge. In our house, I’m gluten-free and my daughter has recently gone vegetarian, for health reasons. She’s always struggled with just not feeling well, and by experimenting a bit with the food she was eating she has been able to identify meat, fat and sugar as the main culprits. Her decision to cut out meat has changed things up in our kitchen. When we all have dinner together as a family, I make a main dish that is both vegetarian and gluten free, usually a fancy vegetable dish, and then have sides of meat and vegetable based proteins (legumes, soy).
This is one of my favorite vegetable dishes. It’s easy to prepare ahead of time, just keep your sweet potatoes submerged in water to prevent browning until it’s time to bake them and throw all the other veggies in a container in the fridge. You can vary the ingredients, add potatoes if you like them, leave out the celery if you don’t have any on hand, make more or less depending on your needs. Carrots are pretty good in it too! The leftovers are great heated up with some canned black beans that have been drained and rinsed.
Roasted Winter Vegetables, Vegan, Gluten Free serves 4-6
- 3 sweet potatoes, peeled and chopped into large bite size pieces
- 3 stalks of celery cut into 1.5″ long chunks
- 2 sweet onions chopped into chunks
- 4 Mini sweet peppers sliced or 1 sweet bell pepper cut into strips
- 7 large pitted olives, sliced
- 10 white mushrooms, cut in half
- 4 T olive oil
- Dry sage
- Combine vegetables on a parchment lined cookie sheet.
- Drizzle with oil and gently toss to coat. Sprinkle with olive slices, salt, sage and pepper.
- Bake at 400 for 20 mins or until sweet potatoes are tender. (Celery will still be slightly crisp.)