Y’all this coleslaw is so delicious and so good for you. Unlike creamy recipes, this one is vinegar based and has some heat. This is probably my most asked for recipe of anything I’ve ever made for a crowd. Here is the recipe for a single batch, but you can easily double or triple everything for large parties.
10 oz bag of coleslaw mix (I’ve used broccoli slaw, original coleslaw mix, and even the new kinds with all kinds of different stuff in it like Brussels Sprouts and cranberries. But my favorite one is the mixed bag with original slaw and broccoli slaw mixed together.)
1/4 c white wine vinegar (No, this is not the same thing as white vinegar. No, you cannot sub other vinegar.)
1/4 c oil (olive, canola, or vegetable)
2 tsp – 4 tsp sugar
Juice of one lime
Salt and pepper
Pinch of cumin powder (optional)
A handful of those sweet baby bell peppers sliced into rings (yellow, orange, and red)
One sliced jalapeño with seeds
2-3 sliced green onions
A handful of chopped cilantro
1. Combine mix and all chopped ingredients into a mixing bowl.
2. Whisk together white wine vinegar, oil, lime juice, seasonings, and sugar. Give it a taste and see if you like the sugar content in it. It should be sweet and tangy. Start off with 2 tsp and go from there. Once it’s whisked together, add to mixing bowl.
3. Allow it to sit in the fridge a while before you serve it. I like to allow at least an hour. It’s delicious by itself or on top of sliders 🙂
These roasted veggies are super delicious and very good for you. I’ve done virtually every veggie combo in this recipe, but these were what I had in my fridge: yellow squash, zucchini, asparagus, sweet potato, purple potato, sweet onion, Brussels Sprouts, jalapeño, sweet peppers, and green onion. Other veggies I love in here are cauliflower, broccolini, cherry tomatoes, carrots, whole garlic cloves, and bell peppers. The next day I love to chop any leftovers up and add to seasoned quinoa and add a can of drained black beans for dinner.
1-2 T of butter (optional)
1. Cut up all your veggies and arrange on a sheet pan lined with foil (helps with cleanup later).
2. Drizzle olive oil all over veggies on the pan and add your little pats of butter if you’re using it. Then season liberally with salt and pepper. I also love to use Tone’s Garlic Herb (salt free) seasoning on my veggies, but you can use virtually any seasoning you like, just make sure there isn’t any salt in it, and if there is omit adding additional salt.
3. Place veggies in the oven at 425F for one hour. Be sure to stir veggies around about halfway through to ensure even cooking.
4. Veggies will be soft and roasted perfectly at an hour, but you can leave in a little longer if you like them browner.
If you’re one of those people that thinks they don’t like Brussels Sprouts, I urge you to try this recipe. It’s delicious and goes great as a side to any main course!
1 container of Brussels Sprouts halved
1/2 stick of butter
Garlic salt, pepper, cayenne pepper
1. Normally, I use a container of Brussels Sprouts for this recipe. However, my grocery store had this bad boy in stock for a steal! So I cut them off the stalk myself.
2. Spread Brussels Sprouts halves over a cookie sheet lined with foil (to help with clean up later). Drizzle with olive oil and 1/2 stick of butter sliced into pats. The thing about butter is it makes everything delicious. I’m not a big stickler for how much to use here, so I try to go by this rule: when I think I’ve added enough butter, I add a little more just to be sure! Then season with garlic salt and pepper liberally and a light dusting with cayenne pepper.
3. Pop these puppies into a preheated 375F degree oven for about 45 minutes.
4. You’ll know they’re done when some of them begin to caramelize and turn golden.