So usually I have a story behind the food I make, some kind of inspiration for a recipe.
This has none of that. It’s just yummy. That’s it.
Really yummy.
If you haven’t tried nutritional yeast yet, I think coating roasted veggies with it is definitely the way to go. It turns into a crispy crust with a cheesy delicious flavor. Except unlike coating your veggies in cheese, it’s healthy.
What is nutritional yeast? Well, I really had no idea. So I looked it up for y’all. Apparently, it’s from the same kind of yeast used for baking, but it’s been deactivated. It’s called nutritional yeast because it’s full of protein, B-vitamins, and minerals. Look for it in the bulk bins of your health food store, or in the packaged health foods with the Bob’s Red Mill stuff.
Okay, recipe time.
serves 2 (*note: this is pretty generous cause you’re probably going to want these as a meal)
1 C baby potatoes of your choice
1 C Brussels Sprouts
3 T nutritional yeast
2 T oil
pinch salt
lots of crushed black pepper
Preheat oven to 425 degrees. Halve the Brussels Sprouts and potatoes, then toss with oil and coat with all the other ingredients. Put on a foil-lined baking sheet. Roast for about 30 minutes.
Feast.
Nutrition facts per serving: Calories: 244; Calories from Fat: 132; Total Fat: 14.6g; Saturated Fat: 1.9g; Sodium: 25mg; Total Carbohydrates: 22.6g; Dietary Fiber: 7.2g; Sugars: 1.8g; Protein: 9.6g
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