Gluten & Diary Free
Serves: 4
Ingredients
- 2 cups organic Brussels sprouts, trimmed, halved
- 1 ½ cups baby Portobello or button mushrooms, quartered
- 3 medium carrots, peeled and cut into thin sticks
- 1 teaspoon extra virgin olive oil
- 2-3 tablespoons apple cider vinegar or apple juice
- 3 cloves of garlic, minced
- 1 teaspoon rubbed sage
- Sea salt and fresh ground pepper, to taste
Instructions
- Preheat oven to 375ºF.
- Toss the veggies into a roasting pan and add olive oil, apple cider vinegar, garlic, sage, sea salt and pepper. Mix to coat.
- Roast until fork tender but not too soft – about 40 minutes depending upon your altitude, and your oven.
Ingredients for Refried Butter Beans:
- 1 can (14 oz.) butter beans, rinsed and drained
- Extra virgin olive oil
- 1 clove of garlic, minced
- 1/2 teaspoon rubbed sage
- Sea salt and pepper, to taste
Instructions:
- About ten minutes before the vegetables are done, heat a dash of olive oil in a medium skillet and add the garlic; cook briefly.
- Add the butter beans and season with sage, salt and pepper.
- Cook over low heat, stirring only gently and briefly with a wooden spoon (to keep some of the bean texture).
Place ½ cup brown rice in the center of a serving plate. Top the rice with a quarter of the roasted veggies. Add a spoonful of refried butter beans on the side.
Brussels sprouts: Rich in Potassium, Vitamin C, Cancer prevention
Butter beans: High in Protein and Fiber
Mushrooms: Enhance Immune Function
Source: Gluten-Free Goddess