I know this might sound like one of my stranger concoctions. But trust me on this, please, I have not totally lost my mind yet…
Sometimes I just want a plate of vegetables for dinner. And I want it to taste like a meal, not a salad or a whole bunch of side dishes put together.
Brussel sprouts and shitake mushrooms, a super harmonious combo, give rich flavor when roasted together. Add some extra veggies like: eggplant, carrots, and green onion tops and you have a satisfying vegetarian alternative to a meat entrée.
The coconut milk glazes the vegetables adding nuttiness and shine. It is not noticeable to the naked eye and its flavor is subtle which I like, because it makes the dish more complex tasting.
A splash of sriracha gives a sweet garlic-y kick without overpowering. And it all gets roasted in one dish!
- 4 baby carrots. Sliced in half, diced 1/2-inch
- 10 brussel sprouts. Outer leaves removed, stems cut off, cut in half
- 1 shallot, sliced thinly
- 1 baby egg plant. Sliced into 1/2-inch rounds, then into wedges
- 6 shitake mushrooms, sliced 1/2-inch wide
- 2 green onions, green tops only, diced 1/2-inch
- 2-3 tablespoons olive oil
- 1/4 cup of coconut milk
- 1-2 teaspoons of Sriracha hot sauce (or more!)
Preheat oven to 400˚F. Add all vegetables (in a single layer – crowding o.k.) into a ceramic baking dish. Toss vegetables with olive oil and season with salt. Bake for 15 minutes. Stir. Remove vegetables from oven and add sirracha and coconut milk. Stir to coat and put back in the oven for another 15 minutes until vegetables are tender. Re-season if necessary.