Lazy Version of a Veganosity BBQ Carrots Recipe | Serves: 5 | Time: ~ 1hr
5 lg #carrots, peeled, shredded
1 lg red onion, peeled, thinly sliced
1/2 tsp EVO
~1.5 cups #glutenfree BBQ sauce
Preheat the oven to 385° and line a baking pan with parchment paper. Shred the carrots (I used an attachment for my mixer). Thinly slice the onion.
Put the carrots and onion in the baking pan and drizzle the olive oil over them. Toss well to coat and then spread them evenly in the pan. Sprinkle ground sea salt and ground pepper evenly over the top. Cover the pan with aluminum foil and roast for twenty minutes (shake the pan every ten minutes to ensure even roasting), remove the foil and roast for ten more minutes. The carrots and onions should be nice and soft, and lightly caramelized.
Warm up BBQ sauce on the stovetop. Add the roasted carrots and onions to the sauce and stir well to coat. Simmer for fifteen minutes. Serve right away on a gluten free roll.
Brussels Sprouts Slaw From Namely Marly | Serves: 6 | Time: 25 min + chill time
2 cups #BrusselsSprouts washed and patted dry
¼ cup green onions
¼ cup red bell pepper, sliced
1 jalapeño stem and seeds removed, chopped
¼ cup cilantro leaves chopped
2 tbsp lime juice
1 tbsp agave
1 tbsp sesame seed oil
2-3 tbsp vegan mayo
Sesame seeds for garnish
Roughly chop the Brussels Sprouts and add them to a food processor along with the leeks, red bell pepper slices, jalapeño slices, and cilantro. Pulse until the ingredients are shredded into small pieces, the size you would see in a typical cole slaw. Add the lime juice, agave nectar, sesame seed oil and mayo and pulse again for just a second or two until the ingredients are combined. Place in a lidded serving container and refrigerate before serving. Top with sesame seeds to serve.