Roasted Veg With Nutritional Yeast Recipes
ROASTED VEG WITH NUTRITIONAL YEAST
Try this in a frittata, folded into a grain salad, or in a hash with bacon.
Provided by Claire Saffitz
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Toss vegetables with oil on a rimmed baking sheet to coat; season with salt and pepper. Roast until deep golden brown and tender, 20-25 minutes. Let cool slightly, then toss with nutritional yeast.
- Veggies can be made 5 days ahead. Cover and chill.
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- Cut broccoli down into bite-sized florets. In a colander, rinse them off and give them a good shake to dry them off; transfer them to a large bowl.
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- Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. Place the diced potatoes in a medium bowl and drizzle with 1/2 a tablespoon of the oil. Sprinkle with salt, pepper, and garlic powder, and toss to coat. Transfer in an even layer onto one half of one of the baking sheets. Repeat this process with the beets, placing them on the other half of the baking sheet that you have the potatoes on. Repeat with the carrots as well, but spread them out in an even layer on the second baking sheet.
- Roast the beets and potatoes for 34-40 minutes, or until fork-tender and browned. Roast the carrots for 15-20 minutes, or until fork-tender. Remove from the oven and set aside.
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