Roasted Veggies and Peanut Sauce

We had some beautiful local veggies and I decided we'd roast all of them and serve over couscous with a peanut sauce. Great decision. The veggie I had on hand were all hard veggies that would take about the same amount of time to roast. You can mix this up with whatever you have on hand or like, just be sure that you don't put a zucchini in for the same amount of time as cauliflower. You can use two pans and have one pan full of things that take the same amount of time and add the second pan part way through the roasting.

Veggies:

• 1 stalk brussel sprouts, large ones cut in half
• 1/2 head of cauliflower florets, cut into bite sized pieces
• 1 head broccoli florets, cut into bite sized pieces
• 2 carrots, cut into bite sized pieces
• 1 box of couscous, cooked according to package directions

Peanut Sauce:

• 2 tablespoons toasted sesame oil
• 1/4 cup low sodium soy sauce
• 1/4 cup 100% pure maple syrup
• 2 teaspoons chili garlic sauce
• 1/4 cup creamy peanut butter

Prep all of your veggies.

Preheat oven to 450F. Place parchment paper over your baking sheet pans. Toss all of your veggies in a bowl with a tablespoon oil and the seasoning of your choice. I used a vegetable blend. Stir well. Pour veggies onto baking sheets.

Roast veggies at 450 for 20 minutes. Give them a stir at the half way mark. Check them with a toothpick to be sure they are cooked the way you like. But don't over cook them, they should hold their shape and be toothsome.

While the veggies are roasting cook a box of couscous and make your peanut sauce. To serve: place your couscous in a bowl (or plate) add veggies and drizzle with peanut sauce.

***I had one Field Roast Italian sauce  in the frig. So I cut it up and sauted it and added it to our bowls.

Enjoy!!!