Meatless Monday: Earth Day 2017 and Brown Sugar Chili Roasted Vegetables

What’s all the fuss about Meatless Monday, and what’s in it for you?

In this TedX talk, Peggy Nau describes the history and growth of the movement.

In a world full of bad news and anxiety, I love how something as simple as Meatless Monday can be a unifying force for good.

As we approach Earth Day 2017, I’d like to encourage you to consider participating in Meatless Mondays (if you aren’t already). It is a real way to address some of the challenges facing the planet – and it can help your health and wallet, too.

Here’s a list of 52 recipes from Ketchup With That to get you started:

52 Meatless Meals

If you are looking for more meatless recipes, try some of these other Meatless Monday bloggers for inspiration:

Meatless Monday – Bloggers on Board

And today, here’s my recipe for Brown Sugar Chili Roasted Vegetables. You can use the veg as a side dish, or toss them with some chickpeas for a meatless main.

Roast up a big batch and keep them in the fridge for adding extra flavor to pasta dishes or casseroles.

You can use whatever combination of vegetables you have on hand, but there should always be some onions and garlic in the mix. (One large onion and 4-6 cloves of garlic will do nicely.) A combination of carrots, squash, parsnips and cauliflower works for me.

Make good use of your oven and energy by planning in advance and cooking some other dishes along side the veggies. The 350 F / 176 degrees C temperature will work for a wide range of dishes.

Print

Brown Sugar Chili Roasted Vegetables

Prep Time

10 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 25 mins

 

The combination of vinegar, brown sugar and chili powder creates a flavorful glaze that complements a wide range of vegetables. You can use whatever you have on hand, but the addition of root vegetables like carrots, parsnips or turnips adds a pleasant sweetness.

Servings: 8 -9 cups / 1.5 - 1.75 liters

Author: Mary Gillespie

Ingredients

• 1 large onion roughly chopped
• 4-6 cloves garlic cut into slivers
• 10 cups assorted vegetables roughly cut into pieces about 1-1/2 to 2-inches / 2.5-3.75 cm
• 3 tablespoons / 45 ml olive oil
• 2 tablespoons / 30 ml balsamic vinegar
• 1-1/2 teaspoons / 3.75 ml salt
• 1/2 teaspoon / 2.5 ml cracked pepper
• 1 tablespoon / 15 ml brown sugar
• 1 tablespoon / 15 ml chili powder

Instructions

1. Preheat oven to 350 degrees F / 176 degrees C.
2. Toss onions, garlic and other vegetables with oil, vinegar, salt, pepper, brown sugar and chili powder.
3. Place vegetables in a deep sided dish and roast until the carrots or hardest vegetables in the mix can be pierce with a fork. Stir the vegetables after the first 1/2 hour, and every 15 to 20 minutes after. They should be ready after 1 hour to 1 hour and 15 minutes.