Melissa Rose (_melodic_) wrote in vegancooking,
Melissa Rose

Balsamic Roasted Brussels Sprouts, Black Bean Salad and Oven Dried Tomatos

More food blog updates from me! Today some simple roasted veggies and beans. Hope you all enjoy!

Fig Balsamic Roasted Brussels Sprouts

2 cups of brussels sprouts, cut in half
3 tablespoons of fig infused vinegar
Salt and pepper to taste

Preheat oven to 425. Rinse brussels sprouts and cut in half. Spread out in lightly oiled baking dish and toss with fig infused vinegar. Season to taste with salt and pepper. Place in oven and roast for 30 minutes or so until brussels sprouts have become slightly soft.

White Wine Black Bean Salad

1 15oz can of black beans
1/4 cup of lemon infused white cooking wine
1/2 small onion, chopped finely
2 gloves of garlic, minced
1 teaspoon of dried basil
Salt and pepper to taste

Saute onion in a small sauce pan for a few minutes until slightly translucent. Add garlic and cook for an other minute or two. Now add black beans and cook for a few more minutes. Add dried basil, salt and pepper to taste as well as cooking wine. Simmer for 10 minutes or so until most of the liquid has evaporated.

Oven Dried Tomatoes with Roasted Garlic

1 cup of grape tomatoes
5 cloves of garlic, thickly sliced
1/2 tablespoon of olive oil
1 teaspoon of crushed rosemary
Salt and pepper to taste

Tags: beans-black beans, vegetables-brussels sprouts, vegetables-tomatoes
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