I have a lot of respect for a person who has the fortitude to live a vegan lifestyle. I mean, I buy cheap boots and crack jokes that they are “Vegan Leather”, but that’s not what this is. This shit is real and it’s a conscious decision. My long time girlfriend was passing through and needed to break her drive up. We haven’t been close over the last few years as time and circumstance take their toll, but I never stopped loving her and I was glad that I could be her pit stop. Anyway, she is Vegan and not the tater tot kind. She has cut processed foods from her diet as well as animal products. No pasta, no bread, no refined sugar… you get what I’m saying here. I was excited to cook for her. As you know, since you obviously follow my blog (ahem!), we eat vegetarian quite often. That’s a no brainer. This was a different task. If I was going to put a bunch of veggies on a plate in front of her, they were going to be spectacular, damn it! I also wanted something hearty. I decided that potato, brussels sprouts and mushrooms were going to be the stars of the show and I built around that.

This dinner ended up being full of flavor, satisfying and beautiful. For those of you who embrace your inner carnivore, this would be a fantastic side dish, but trust me when I say that it was quite satiating in it’s own right.

You will need the following:

• 3 cups Brussels Sprouts, halved
• 3 cups Crimini or Button Mushrooms, quartered
• Yukon Gold, New Red or fingerling potatoes. If using the first two, cut into bite sized pieces peel on.
• Fresh spinach, arugula or favorite greens mix
• 6 cloves Garlic, minced

Dressing: In a mason jar, add 3 Tblsp honey, 3 Tblsp Dijon mustard, 1/4 cup ACV and 1/8 cup water. Cover and shake vigorously until combined.

Directions:

1. Place Brussels sprouts, mushrooms and potatoes into a large bowl. Drizzle with a generous amount of olive oil and toss. S&P to taste.
2. Pour veg onto a foil lined baking sheet into a single layer.
3. Roast in a 475 degree oven for about 40 minutes or until they are tender and crisp around the edges.
4. Lay a bed of greens on plates or a platter and top with the roasted vegetables. Generously drizzle the honey mustard vinaigrette and serve immediately.

I was pleased with the way this dinner turned out. Good food and good conversation. That’s really what it’s about anyway, right? Swearing Mom out.