Smokey Roasted Chickpeas

*I already have a recipe for Roasted Chickpeas on my blog, but I revamped the recipe and pictures here. 

Chickpeas are a pretty versatile legume.  You can add them to curries or dals as is, mash them up and get hummus, or you could roast them into crispy little snacks.  I’ve become a little obsessed with the latter. Smokey Roasted Chickpeas | Life Healthfully Lived Continue reading

Balsamic Roasted Broccoli Rabe

Broccoli rabe is having a moment in the Dawson household right now.  Every time I go to the grocery store I just can’t pass up those bright green bunches.  I like the bitterness of the leaves and the slightly sweet broccoli, kind of like if kale and broccoli had a baby.Balsamic Roasted Broccoli Rabe | Life Healthfully Lived

That’s weird to imagine, so let’s move on.  I usually just blanch and saute broccoli rabe because I don’t mind the bitter but some people are turned off by that taste.  More rabe for me!  But in an effort to be a little less selfish with my food (a very tough feat, just ask my husband) I decided to try preparing it a little different.

Roasted.Balsamic Roasted Broccoli Rabe | Life Healthfully Lived

If you follow me on Instagram, you probably know that #roastallthethings is pretty much my favorite hashtag because I really do roast all the things.  Roasting brings out the natural sugars in food and in turn makes things like broccoli rabe more palatable for everyone.  The balsamic vinegar just ups the ante even more and adds a nice tang.

This is a simple side dish and after blanching it doesn’t take that much time.  In fact, you could blanch the broccoli rabe a few days in advance so all you have to do is throw the rabe into the oven when you’re ready to eat.  Easy peasy!

Balsamic Roasted Broccoli RabeBalsamic Roasted Broccoli Rabe | Life Healthfully Lived

  • 1 bunch broccoli rabe
  • 2 cloves garlic, thinly sliced
  • 1-2 shallots, finely diced
  • 1 tbsp coconut oil
  • 2 tbsp balsamic vinegar
  1. The first thing you need to do is blanch and shock the broccoli rabe.  This helps it keep it’s color and tames a little bit of the bitterness.  Separate the leaves from the broccoli stems, but don’t throw them away, and chop the broccoli part into bite size pieces.
  2. Bring a large pot of salted water to a boil.  Fill a large bowl with cold water and add a few ice cubes.  Have a colander ready.
  3. Once the water is boiling, dump the chopped broccoli pieces and stir around.  Cook for about 30 seconds to 1 minute until the water starts to come to a boil again.  With a slotted spoon, transfer the broccoli to the cold water bath and then drain in the strainer.  Repeat this process with the leaves.
  4. Once the broccoli rabe is blanched and shocked you can roast it right away or store it in the fridge for about 2 days before you’re ready to cook it.
  5. Preheat the oven to 400 and line a large tray with a Silpat or parchment paper.  Toss the broccoli and leaves in the coconut oil and then lay them out in an even layer on the baking sheet.  Sprinkle the shallots and garlic slices over them and then drizzle everything with the balsamic vinegar.  You can add a pinch of salt as well at this point.
  6. Roast for about 10 to 15 minutes, keeping a close eye so the broccoli rabe doesn’t burn.  Remove from the oven let cool slightly before serving.Balsamic Roasted Broccoli Rabe | Life Healthfully Lived

 

Roasted Red Pepper Sauce

IRoasted Red Pepper Sauce | Life Healthfully Lived am the queen of roasted things.  It’s pretty much my answer to everything.  Broccoli? Roast it.  Zucchini?  Roast it.  Almonds/cashews/hazelnuts? Roast it. Sweet potatoes.  Roast it.  Annoying relatives that randomly drop in for the weekend without calling?  Roast it.

Ok, maybe not the last one but still.  Whenever I have food that can be roasted, I’m gonna roast it.  So I was shocked that I had never roasted peppers before.  It’s not like it’s a hard process.  It couldn’t be simpler.  I just never looked at a pepper and felt the need to roast it.  Well, that time is over because roasted peppers are delicious.  They add a wonderfully smoky flavor to whatever you use them for and smoky is always good.

I put this sauce over gluten free linguine and it was fantastic.  You could use this over zoodles, in lasagna, over vegetables (roasted of course), or you know just eat it straight out of the pot.  I won’t judge.

Roasted Red Pepper Sauce- slightly adapted from Minimalist Baker’s Vegan Roasted Red Pepper PastaRoasted Red Pepper Sauce | Life Healthfully Lived

  • 2 large red bell peppers
  • 1/2 cup caramelized onions (or regular onion), diced
  • 4 cloves garlic, minced
  • 1/2 to 1 cup coconut milk
  • 3 tbsp nutritional yeast
  • salt and pepper to taste
  1. Preheat oven to 400.  Line a baking sheet with aluminum foil and place the peppers on the sheet.  Roast the peppers for 20 minutes and then flip them over and roast for another 20 minutes.  The pepper should have a little char on it once it’s done.
  2. Remove the peppers from the oven and place a glass bowl over them to allow the steam to loosen the skins.  Let them sit for about 15 minutes.
  3. While the peppers are steaming, heat a little oil in a medium pan over medium-high heat.  Saute the onions and garlic until soft and translucent, about 5 to 7 minutes.  Remove from heat and place in a blender.
  4. Take the peppers out from under the bowl and remove the skins.  The skins should slip off pretty easily.  You can leave a little bit of the char on for a more intense smoky flavor.
  5. Add the peppers, nutritional yeast, salt, and pepper to the blender.  Pulse a few times to break everything up and then add in 1/2 cup of the coconut milk.  Blend until smooth.  If the sauce is still really thick add in more coconut milk, up to 1 cup.
  6. Pour the sauce into a saucepan and heat through, about 5 minutes.  Serve over pasta, vegetables, or even rice.

At first glance, it looks like there are a lot of complicated steps but you’re really just roasting peppers and then blending everything together.  You could even roast the peppers ahead of time and then when you’re ready for dinner you can just throw everything into the blender and you have dinner in no time!  You can also roast the peppers in a few different ways, I just like the oven because it doesn’t take a lot of effort.  Roasted Red Pepper Sauce | Life Healthfully Lived

Anyone have any fun weekend plans besides making this awesome and simple dinner?  I’m looking forward to spending some time with Adam since we haven’t been able to do that for over two weeks!  Have a great weekend everyone!