Vegetables

Ultra Cheesy & Super Crispy Smashed Brussels Sprouts

435K views · 6.2K reactions | Golden edges, cozy flavors — this simple potato and carrot bake turns everyday veggies into something special. 🥔🥕 #bakedveggies #easycomfortfood #potatoesandcarrots #plantbasedside #cozymeals #simpleanddelicious | Eat Something Vegan | Facebook

41 reactions · 193 shares | Do you have broccoli? Try this amazing recipe and if you don’t have broccoli you can use any other vegetable. | By RosyRare | Facebook

Easy Sauteed Mushrooms with Spinach - MushroomSalus

62K views · 3.6K reactions | Melty Sweet Potato Rounds 🙌 ✨Comment and I’ll send you the full recipe to your DMs✨ This is the side dish to elevate Thanksgiving dinner but such an easy recipe! I can’t wait for you to try it. Here is what you need to make these potatoes: ▢ Extra-virgin olive oil ▢ 3 medium sweet potatoes, scrubbed, dried, and cut into (¾-inch) thick rounds ▢ Kosher salt ▢ 1/2 cup tahini, well stirred ▢ 1/4 cup honey or maple syrup ▢ 1/4 cup sesame seeds How to make it: -season with salt and olive oil - cover and bake at 425 for 30 mins - uncover and return to the oven for 20 mins on one side then flip over and bake for another 10 mins until charred. - in a small bowl, mix the tahini (the best tahini is on our online shop! So good) and honey with a spoon until well combined -finish the sweet potatoes with toasted sesame seeds and drizzle the honey tahini on top ‼️ want the recipe and tips in your DMs? Let me know below and I will DM you (be sure you are following @themediterraneandish ) Happy Thanksgiving #thanksgiving #sidedish #thanksgivingdinner #sweetpotato #sweetpotatoes #tahini #mediterraneanfood #mediterraneandiet | Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh

Roasted Carrots

Chickpeas and Kale in Spicy Pomodoro Sauce

Honey Sriracha Brussels Sprouts

5.1K reactions · 14 shares | COLES DE BRUSELAS CRUJIENTES POR FUERA Y SUAVECITAS POR DENTRO Y BUENÍSIMAS! 🤤 Lo admito, antes no era fan de las coles de Bruselas, pero todo cambió cuando probé esta receta. Ahora son uno de mis aperitivos favoritos para compartir cuando tengo invitados. ❤️ Dale amorcito, si te ha gustado esta receta INGREDIENTES (al gusto): ✔️ Coles de Bruselas ✔️ Aceite de oliva ✔️ Sal y paprika ✔️ Queso parmesano 1.- Pon agua con un poco de sal a hervir. 2.- Agrega las coles de Bruselas al agua hirviendo por 5- 7 minutos. 3.- Pasado el tiempo retira y deja que escucurran un poco. 4.- Adereza con aceite de oliva, sal, paprika y queso parmesano. 5.- Extiende sobre una bandeja para horno o mete a la freidora de aire. 6.- Puedes hornear por 15-20 minutos o hacer en la freidora por 10 minutos a 200C / 400 F. 7.- Sirve con un poco de aderezo de yogurt griego con limón, sal, eneldo y aceite de oliva. . . #ketorecetas #recetasrapidas #recetassaludables #recetasfaciles #soycetogenica #colesdebruselas | Soy Cetogénica

Ultra Cheesy & Super Crispy Smashed Brussels Sprouts

Oven Roasted Sweet Potatoes

This Addictively Simple Recipe Will Change The Way You Think About Cabbage

2.8K reactions · 705 shares | 🫒🥘 Roasted Eggplant Bowl. LEARN NOW BELOW ⬇️ Follow @bookmarkblogger for THE BEST vegan recipes on the internet ✅ Please make sure to support and follow the chefs behind these amazing recipes !! ✨ @mediterraneandiet_mealplan Don’t forget to bookmark so you can make it later 🔖 💁‍♀️ Type “Eggplant” If You Want to Get More Recipes From @mediterraneandiet_mealplan 👋 Follow @mediterraneandiet_mealplan to Get Daily Mediterranean Recipes 👉 Ingredients: •2 medium eggplants (sliced into 1/2 inch thick rounds and scored). •1.5 tbsp aleppo pepper. •1.5 tsp brown sugar. •1.5 tbsp smoked paprika. •1 tsp seasoned salt (Pegs). •1/4 cup olive oil (more for topping & frying them in). •Pomegranate seeds. •Dill, chives & parsley to taste. •2 tbsp walnuts. Miso Tahini Sauce: •3 tbsp tahini (or 2 tbsp tahini & 1 tbsp peanut butter). •1 tbsp miso. •1.5 tsp rice vinegar. •1.5 tsp maple syrup. •water to get to desired consistency (2-3 tbsp). Directions: 1.- mix the aleppo pepper, paprika, brown sugar, seasoned salt & olive oil and brush it on the eggplant slices. 2.- preheat a cast iron for 5 min on medium high. Add a bit of olive oil, once it is shimmering add the eggplant and cook for 3-5 min until golden and flip, cook for 1 min, make sure they don’t burn. Might need to fry them in 2 batches. 3.- mix everything for the sauce. 4.- add the sauce on top of the eggplant, top it with herbs, pom seeds, walnuts, black pepper and more salt if needed. 🙏 Thank you: @foodmymuse #mediterraneanfood #healthyfood #delicious #dinner #greekfood #mediterraneanlife #mediterraneanstyle #healthyfood #delicious #greekfood #lunch #healthyeating #diet #nutritiousgetment #salad #glutenfree #healthy #mealprepping #healthymealprep #cookbook#plantbasedprotein #plantbasednutrition #eateateat #eggplant #tahini #veggie | Vegan Foodie ☘️

639K views · 9K reactions | These Hasselback Aubergines are the ultimate flavour-packed centerpiece 🌱 Baked in a rich tomato and harissa ragu, these hasselback aubergines become super tender and are bursting with flavour. While this recipe looks impressive, it’s surprisingly simple to make and perfect for sharing with friends and family. To balance the richness, we love serving it with steamed tenderstem broccoli or a fresh, crispy green salad. For the aubergines:
3 aubergines
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon za’atar
125ml olive oil
pinch of sea salt
 For the tomato ragu:
1 small red onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons paprika
1 tablespoon harissa paste
1 x 400g tin chopped tomatoes
1 tablespoon tomato purée
1 tablespoon balsamic vinegar
drizzle of olive oil
drizzle of tahini (optional)
handful of basil, roughly chopped
pinch of sea salt

For the topping:
2 slices good-quality sourdough bread
2 tablespoons nutritional yeast
35g almonds, roughly chopped
pinch of sea salt
 1. Preheat the oven to 180°C fan / 390°F. To prepare the aubergine, slice thinly widthways, stopping about 2cm from the bottom so that they hold together; place on a large baking tray. 2. In a small bowl, combine the paprika, cumin, za’atar, olive oil and a generous pinch of salt. Pour over the aubergines and use a pastry brush to spread the mixture in between the slices. Place the tray in oven and cook for 40–45 minutes, until tender. 3. To make the tomato ragu, warm the olive oil in a shallow casserole dish set over medium heat. Add the onion, garlic and a pinch of salt; cook for 5–10 minutes until softened. Stir in the paprika, harissa, tomatoes, tomato purée and vinegar; half fill the empty tin with water and pour this in too. Bring to a simmer; cook for 15–20 minutes until rich and glossy. 4. To make the topping, place all of the topping ingredients in a food processor and blitz until you have chunky breadcrumbs. 5. Once the aubergines are cooked, remove from the oven and transfer to the casserole dish; scatter over the breadcrumbs. Place in the oven and cook for 5–10 minutes until golden. Serve with a drizzle of tahini and fresh basil. | Deliciously Ella