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Thursday, October 1, 2015

Baked Cumin Veggies for One

I was out for a walk with my friend Cynthia and Roxie the Wonder Dog, and she (Cynthia) had a hankering for a nosh. She dashed into the local mom ‘n’ pop shop and came out with this yummy little hot salad. It was so good that I tried to recreate it! You try it and tell me what you think.

¼ head of cauliflower, cut into large bite-sized pieces
¼ head of broccoli, cut into large bite-sized pieces
4 spears of asparagus, cut into 1-inch pieces
¼ white or yellow onion, sliced into thin moons
¼ cup raisins (or dates—any dried fruit will do)
Slosh or two of olive oil
Several sprinkles of cumin
Salt and pepper to taste

Preheat oven to 350 degrees Fahrenheit.
  1. In a baking tray with a rim, toss all the veggies and dried fruit until they’re mixed nicely.
  2. Drizzle a small amount of olive oil over the top. Sprinkle on the cumin, salt and pepper. Stir until everything’s coated nicely. You don't need much oil, so go lightly! 
  3. Bake for 30 minutes, stirring occasionally. They might be done sooner, depending on how soft you like your veggies, so keep an eyeball peeled.

  • Toss in some thinly sliced apple.
  • Try it with other veggies, like fennel, sweet potatoes, or green beans. Nearly any combination will do. 
  • A little bit of garlic powder never hurt anyone. 
  • Sprinkle some nuts over the top for a more substantial dish.

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