[Food Series] Roasted Cauliflower, Brussel Sprouts & Leeks

It's pretty common knowledge that our household is cauliflower-obsessed and leeks are something I always have on hand. It goes without saying, we are veggie eaters! If you have veggie eaters in your house, this one couldn't be any easier or more delicious and nutritious! Enjoy!

Ingredients

1 medium Leek

1 head of Cauliflower

2 cups Brussel Sprouts

1/2 cup Olive Oil

Salt & Pepper

Watch how easy this is... Preheat the oven to 425 degrees. Give a rough chop to the leeks and cauliflower. Shave the brussel sprouts. Fully coat the veggies with olive oil and sprinkle with salt and pepper. Spread them evenly out on to a baking sheet and bake for 30 minutes. Stir them, then put them back in the oven for another 30 minutes, then serve with Roasted Chicken or your favorite protein! Enjoy!

[Food Series] Roasted Brussel Sprouts with Cashews!

I'm all about roasting things lately. There's less clean up and less time baby-sitting food on the stove! This is a  super easy dinner packed with nutrition and flavor!

Ingredients

1 lb of organic Brussel Sprouts (de-stemmed & halved)

2 cups of organic grape tomatoes (halved)

4 organic green onions (whites & greens chopped)

4 tablespoons olive oil

salt & pepper to taste

1/4 cup raw organic cashews

1/2 a bag of Trader Joe's Harvest Grains Blend

2 cups of Sodium Free, Free-Range Organic Chicken Stock

Preheat oven to 400 degrees. Toss first five ingredients into a bowl and mix together, then pour the mixture out onto a baking sheet, making sure to spread it out in an even layer. Place baking sheet in the oven and set the timer for 20 minutes. When the timer goes off, give the veggies a stir and sprinkle in the cashews, set the timer for another 10 minutes.

At this point, in a sauce pan, bring the chicken stock to a boil, then toss in the grains. Once it comes back to a boil, reduce the heat to low, cover and let simmer for 10 minutes. Fluff & serve grains with veggies! We had this last night for dinner and our two-year-old devoured it! Enjoy!