Lemon cheesy roasted vegetables

I served my lemon tamari chickpeas from yesterday's recipe with lemon cheesy roasted veggies for dinner, so I thought I'd share that recipe with you too - even though its so simple, it hardly needs a recipe.

Often times however, people just roast veggies in oil but I love the addition of lemon juice and zest.

Variety of vegetables cut into small pieces, with tougher veg cut smaller than soft veg - enough for a large baking sheet/pan.
2 tbs olive oil
3 tbs lemon juice
Grated lemon zest
1/4 teaspoon smoked paprika
Approx 1/4 cup nutritional yeast (heavy sprinkle - but optional)

Preheat oven to 415F. Mix the first 5 ingredients together on a large baking sheet, lined with a non-stick liner (see yesterday's post for my favorite).  Sprinkle heavily with nutritional yeast and gently mix.  Roast in the oven for 20 minutes then toss them around, adding another sprinkle of nutritional yeast, and roast for an additional 10-20 minutes.

Serve hot or cold.

The veggies I used were what was on hand: blue potatoes (I love blue potatoes!), red onion, multi-colored carrots, Brussels sprouts, and asparagus, but you can chose your favorites.  Think of a rainbow as you select however, trying to get lots of different colors. You can see from the photos that I got orange, yellow, green, and blue/purple in there, so plenty of color just on one dish.

If you aren't familiar with nutritional yeast, it brings a really cheesy flavor to dishes - so is perfect for those who are dairy free or vegan. It is also a great source of B vitamins so for those who are gluten free and not eating many grains, or anyone who isn't getting many B vitamins, adding nutritional yeast gives a real boost to your B vitamin levels.

Colorful corn

Can you believe that the above photo is corn - edible corn!

Lavender tones

Its called Glass Gem corn and really does look like glass beads.   I'd love to make some jewelry out of them!

Bubble gum

It's a multi-colored heirloom corn with its origin traced back to Carl Barnes,  a farmer living in Oklahoma.  He excelled at selecting and saving seed from corn cobs that exhibited vivid translucent colors - and Glass Gem was born!  No GMO's here!  Just years of carefully selecting the best colored corn seeds.

Glassy emerald
It is now protected by Native Seeds - and can be purchased from them. It is a corn designed for corn flour and popping corn - not a sweet corn to be eaten off the cob.  However, it is used, understandably, as an ornamental variety!

Rainbow and blue
Just look at these beautiful colors.  I would hate to grind it up into a flour!  It's much to beautiful to eat.

Which is your favorite color?  Would you cook with it?  I wonder if you could dry the kernels and make earrings?

Photos by Greg Schoen - a student of Carl Barnes