Well, one of my goals was to try to average two posts a day during Lent, and I have just made a lot of work for myself by missing four posts in a row! This is from the Wednesday night potluck, I decided to do roasted vegetables without oil.
I tried to get a nice variety of colors and flavors.
I baked the sweet potatoes the night before to ensure they’d be cooked through. The skins peels right off just by rubbing them when they’re cold. (These were so huge, I only ended up using one)
Along with the sweet potato, maroon carrots, onion, yellow bell pepper and red cabbage, I threw in about half a dozen cloves of garlic. I lined the pan with parchment paper, it seems like something that might stick.
So, without oil, I was afraid the vegetables would dry out. This is a combination Kikkoman Teriyaki Marinade, agave, garlic, pepper and orange juice. To taste, everything.
Spoon it over the veggies. I covered mine and baked them at 425 for about half an hour, and the carrots were still *very* crunchy. When I got them to church, I put them in the oven there at 145 for another hour.
Everything was “fork tender”. The juice worked perfectly and tasted great!
Here’s the rest of the potluck spread:
The dessert on the right had blueberry pie filling. I didn’t get to try the others.
With creamy risotto, delicious Brussels sprouts, fresh fruit, and vegetarian chili with a big chunk of bread. An excellent dinner.