Although I love this time of year, it always gets very busy
and stressful around this time and after a day spent testing a recipe in the
kitchen (tough job, I know), cooking a healthy, hearty dinner that requires
even more washing up feels like way too much effort.
Vegetable gravy granules and boiled water make for a super
easy and quick topping, but if you have a bit more time – I really recommend
my balsamic onion gravy. Yum!
INGREDIENTS
- 2 tbsp garlic-infused olive oil
- 3 medium carrots peeled and chopped
- 3 medium parsnips peeled and chopped
- 1 large red onion peeled and cut into wedges
- 400 g brussels sproutstrimmed
- A pinch of salt and pepper
- 6 Vegan sausages (I used Linda McCartney's)
- 1/2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- A few sprigs of rosemaryroughly torn
TO SERVE:
- Vegan gravy
INSTRUCTIONS
- Preheat oven to 200C / 390F. Drizzle the oil into a large roasting dish and leave to heat up in the oven whilst you prepare the vegetables.
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full recipe : wallflowerkitchen.com