Fall Vegetable Medley with Balsamic Pecan Glaze

Fall Vegetable Medley with Balsamic Pecan Glaze
Serves 3

2 small beets
1 small sweet potato
10 Brussels sprouts

1 teaspoon extra virgin olive oil
1/8 cup pecans, chopped
1 tablespoon balsamic vinegar
½ teaspoon light brown sugar
1/8 teaspoon kosher salt

While steamer is heating, wash the vegetables well under running water. Chop sweet potatoes into even pieces about one half inch thick. Slice Brussels sprouts in half, and trim the stalks off the beets, but leave them whole.

Fall vegetables

When water comes to a boil, reduce heat to medium and add the whole beets. Set timer for 15 minutes. After 2 minutes, add sweet potatoes. After 10 minutes, add Brussels sprouts. When timer goes off, turn heat off. Remove beets and chop into half-inch cubes.

Add olive oil to a medium sauté pan and adjust heat to medium-low. Once the oil is heated, add the chopped pecans and sauté for 2 minutes.

Olive oil, pecans

Add balsamic vinegar and brown sugar, and continue to sauté until ingredients reduce and become slightly sticky.

Olive oil, balsamic vinegar, pecans

Add chopped beets, and sauté for about 1 minute.

Beets, olive oil, balsamic vinegar, pecans

Then, add remaining vegetables and salt, and sauté ingredients until combined. Serve warm.

Fall Vegetable Medley with Balsamic Pecan Glaze

Fall Vegetable Medley with Balsamic Pecan Glaze

Fall Vegetable Medley with Balsamic Pecan Glaze

©Gina Chythlook

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Gina’s Potato Salad

Gina's Potato Salad

It doesn’t get much more American than potato salad in the summer! Unfortunately, for many people, that potato salad comes in the form of a mayo-ey glop from the supermarket *cringe*. This is partially why this particular salad gets a bad rep, nutritionally. So sad, because potatoes are marvelous, and–when they are prepared well (i.e. not fried)–they can be very nutritious! They are strong contributors to your daily intake of vitamin B6, vitamin C, potassium, magnesium, and iron, to name a few.

This recipe is an excellent vegan option for those who still crave that creamy version of potato salad, but with 40% fewer calories and 70% less fat than its traditional predecessor 🙂 It’s also a cinch to prepare, which leaves more time to spend these beautiful summer days where they should be spent–outside!

Gina’s Potato Salad

4 Russet potatoes, scrubbed & diced

¼ red onion, chopped

4T Veganaise

2T Dijon mustard

1T lemon juice

1c cherry or grape tomatoes, halved

½c edamame, shelled

1/3c kidney beans (or other bean)

½t dill

1/4t paprika

TT salt & pepper

Cut potatoes into 1-1 ½ inch chunks. Steam until easily pierced with fork. Set aside to cool.

In a large bowl, combine: Veganaise, Dijon mustard, lemon juice, dill, and paprika.

Add cooled potatoes, chopped red onion, tomatoes, edamame, and beans to the dressing mixture and combine until thoroughly coated. Season with salt and pepper to taste.

Gina's Potato Salad

Gina’s Potato Salad

© Gina Chythlook

Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

2-3 servings

1 15oz can Chickpeas, low sodium (I used an organic version. You could also cook your own!)
2 t Extra-virgin olive oil
1 t Balsamic vinegar
1/2 t Cumin, ground
1/2 t Kosher salt

Heat oven to 350F.

Drain & rinse chickpeas.

In a 9x9in., ungreased baking dish, combine chickpeas, olive oil, balsamic vinegar, and cumin. Toss well, then place in the oven. Bake for 23-25mins. (Time varies with different ovens). Chickpeas are done when golden brown. (At 10mins., toss the chickpeas to redistribute the oil-balsamic glaze).

After pulling the chickpeas out of the oven, sprinkle them with the kosher salt and toss. Enjoy!!

Tonight, I enjoyed mine with baked sweet potato topped with a dollop of plain yogurt and maple syrup and a green salad. Delish!!

Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

©Gina Chythlook