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Roasted veggies with 3 sauces – lunch with options

Last weeks blog I mentioned that I was roasting some veggies for some meal prep ideas for lunch. The veggies I chose were some that I had on hand such as parsnips, radishes, sweet potato and I grabbed some brussels sprouts, beets and broccoli rabe. I washed, peeled and diced everything and placed them on a large sheet pan with a little olive oil, salt and pepper.

I tossed them a couple of times to let them brown on all sides. Tasted for seasoning and let them cool. I sliced up some sweet Italian sausage and fried them up in a saute pan. Let them cool and assembled a few lunches for whoever wanted to take them. I know I also mentioned that I was going to use up some of the lentils we had on hand but I never got to that part. I think by having the sausage with the veggies it really wasn’t necessary. But this is just a starting point. If you are interested in food prepping for the week; take stock of what you have on hand, what might need to be eaten or cooked up sooner rather than later.

I hate wasting food so I do this quite often. Just yesterday I had taken two chicken carcasses that I put into ziploc bag and placed in the freezer a month or so ago because at the time; I either wasn’t in the mood or didn’t have time to turn them into stock.  So today I have some wonderful stock I can either make a soup of some sort today or freeze for a later date. I think it would be a great use to make my gravy for Thanksgiving. You do you!

Back to the veggies, if it sounds boring having the same lunch everyday you are not alone. I don’t mind a couple of days but every day the same thing. As much as I love food I really don’t think I could do it. So my daughter made 3 totally different sauces that you can add to totally change the flavor of what you are eating. That is what I am going to share with you today. She made all 3 dressings in her ninja blender. Just cleaned the blade between each sauce.

roasted veggies with 3 sauces

dclarkabal

3 tasty sauces to have something for lunch every day

Ingredients  

Kale Pesto

  • Kale vein removed and diced
  • pistachios
  • scallions
  • olive oil
  • kosher salt
  • maple syrup

Roasted garlic Dijon vinaigrette

  • roasted garlic you can add a few cloves to some tinfoil and roast with the veggies
  • Dijon mustard
  • red wine vinegar
  • olive oil
  • maple syrup

Peanut Butter Vinaigrette

  • 2 tablespoons lime juice
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon avocado oil
  • 1 tablespoon maple syrup
  • 1 tablespoon water
  • 1 teaspoon fish sauce
  • ¼ teaspoon sriracha

Instructions 

Kale Pesto

  • devein the kale, toss the leaves into a blender, add the pistachios, chopped scallions and salt along with the maple syrup and olive oil. taste for seasoning. Can be kept in an airtight container in the fridge for about a week.

Roasted Garlic Dijon Vinaigrette

  • Roast the garlic cloves in the oven until creamy. let it cool. Add the garlic along with the Dijon, vinegar maple syrup and olive oil to your blender and adjust the oil to get the consistency you want. taste for seasoning. Can be kept in an airtight container in the fridge for about a week.

Peanut Butter Vinaigrette

  • in your blender add all the ingredients and blend till everything is mixed well together. Can be kept in an airtight container in the fridge for about a week.

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