Sweet Oven Roasted Vegetables with Dates, Vegan MoFo Recipe #2

September 2, 2013 by Tracy 5 Comments

Sweet Oven Roasted Vegetables

Vegan MoFo day 2. Good morning everyone, for some reason I am full of energy and ready to face the world…..this will more than likely fade well before the end of September, but for now, I am going with it. Please visit the link for a full listing of all the blogs who are participating around the world, there are hundreds of us!

A lot of the other bloggers, taking part in Vegan MoFo have a theme for their recipes this month. To be truthful, I really didn’t give the idea of a theme much consideration. With my fridge brimming with fresh farm produce every week (we were told to bring extra bags this week as the CSA share will not all fit into our baskets) I have just been coming up with idea’s on the spot. After seeing some of the amazing themes that are being used, I will seriously consider that avenue next year. In the meantime, todays brilliant idea is:   Sweet Oven Roasted Vegetables with Dates.

It is a rainy day here today, so this is the perfect recipe. Lots of veggies all roasted together with some olive oil and herbs. The secret is the dates and the garam masala. These give this dish a wonderful sweet flavour, think brown sugar on yams, but without the sugar. If you really do not like dates, you could leave them out, but I just love the taste combination here.

Enjoy,

Sweet Oven Roasted Vegetables

Sweet Oven Roasted Vegetables with Dates and Brown Rice

Serves 6

• 2 cups cooked brown rice
• 2 large Spanish onions cut in chunks
• 4 large carrots peeled and cut in chunks
• 1 zucchini cut in chunks
• 8 – 10 small potato’s whole or cut in half
• 1 lb green and/or yellow beans trimmed but left whole
• 1 cup dates, pitted and chopped
• 1 pint cherry tomato’s halved
• 4 tblspns olive oil
• 1 tspn garam masala
• 1 tspn fresh rosemary
• 1 tblspn fresh marjoram
• Sea salt and black pepper to taste

Preheat oven to 375 F

Toss vegetables and dates in oil and herbs.

Sweet Oven Roasted Vegetables

Place in shallow roasting pan. Cover with foil and bake for 35 mins.

Remove foil add salt and pepper. Increase heat to 425 F bake for 20 – 30 mins or until carrots and potato’s are cooked.

Serve with rice

Sweet Oven Roasted Vegetables

Nutrition Facts

Serving Size 345 g

Amount Per Serving

Calories 496 Calories from Fat 104

% Daily Value*

Total Fat 11.6g 18%

Saturated Fat 1.8g 9%

Trans Fat 0.0g

Cholesterol 0mg  0%

Sodium 40mg 2%

Total Carbohydrates 93.9g 31%

Dietary Fiber 10.2g 41%

Sugars 24.6g

Protein 9.0g

Vitamin A   150% • Vitamin C 40% Calcium 9% • Iron 14%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• No cholesterol
• Very low in sodium
• High in manganese
• Very high in vitamin A
• Very high in vitamin B6

Bad points

• High in sugar