Happy Thursday! Today is particularly exciting for so many reasons. Shall I list the ways?
First and foremost is the super awesome giveaway 24 other bloggers and I have come together for. We’re giving away a $650 Amazon gift card to one lucky winner. $650! I can only imagine all the things I could buy with that. I could have all my Christmas shopping done and over with and STILL have monies left over.
Because there are 25 of us participating, there are SO many ways to enter. And the more you enter, the more likely you are to win. Sound like a good deal?
Yerp. It ends in less than two weeks, on November 25th, so get your entries in now!
If you’d like to just skip through the rest of my babble and get right on down to the giveaway, click here.
The second super exciting thing is the announcement Food Blogger Pro (where I work!) came out with this week. The announcement was this: Food Blogger Pro will be closing to new memberships on November 19. That’s just one week away. If you ever thought that food bloggin’ was your kinda thing, get on over there and check it out. It has been the #1 thing that has helped me build this blog – I seriously couldn’t have done it without the helpful videos, the community forum, and the people I’ve met. And I now get to do it as my job, which is pretty darn awesome.
If you’re on the fence about signing up, but still want some awesome free stuff, check out this Number One Thing ebook that you can download for $free.99. You can learn about the number one thing that 31 top bloggers are focusing on in the year to come. It’s pretty awesome!
The THIRD reason why today is a good day is that AJ and I are heading up to Tahoe (California’s playground, for those of you from other states) tonight, with an overnight stop at AJ’s parents house. That means we get to eat a home-cooked meal that I don’t have to make, we get to go play in the snow, and I get to relax a little bit more than normal.
Right now is definitely not the prime time to be taking a vacation, but we could really use it. We’ll only be gone for a few days, so what can it hurt?
And finally, the fourth exciting thing about today is this roasted veggie salad thingamabob that I made for dinner last night. It has fennel in it. And I ate it. And I liked it.
guacamole fennel! I will be the first person to tell you that I don’t like fennel. I’m NOT a licorice fan, and when I feel like someone stuck licorice all up in my nice veggies then I get really offended. But apparently, when you roast fennel, 95% of the licorice-y-ness goes away and only leaves just enough to actually be tasty.
So I roasted the fennel with some carrots and brussels, because carrots and brussels are mandatory at almost all meals during this time of year, and especially at Thanksgiving. When they were done roasting I tossed them with some cooked barley and drizzled a sesame sage dressing all over them.
The amount of dressing was kind of excessive. The amount of delicious was equally so.
This dish would make an amazing vegetarian and/or vegan main dish for Thanksgiving, or would also be perfect as a side. Really, with a dish this simple and pretty you just can’t go wrong.
I’ll see you guys next week with some more tasty TG eats – probably some biscuits and potentially a vegan pumpkin pie. The pie has been fighting me. But I will win! I will win.
Ok, that’s all for me. Now it’s your turn. Enter the giveaway below, and I’ll put all my brain power into hoping you win!
This Sesame Sage Roasted Veggie salad with barley is the perfect fall meal! With fennel, carrots, and brussels. It makes a great vegetarian or vegan main dish, or could be used as a side.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 1 bulb fennel
- 1 bunch (about 10 small, 6 medium) carrots
- 3 cups brussels sprouts, halved
- 3-4 tsp olive oil
- 1/4 tsp sea salt
- 8 oz par-cooked barley
- 1/2 cup cherry tomatoes, halved
- 1/4 cup pomegranate seeds
- 1/3 cup olive oil
- 3 Tbsp sesame oil
- 1 tsp Dijon mustard
- 1/8 tsp ground sage
- 1/8 tsp ground coriander
- 2 Tbsp apple cider vinegar
- Preheat oven to 450F (400 if you're using convection).
- Slice the tops off the fennel without cutting into the bulb itself and shave off the very bottom part of the stalk. Slice it in half from top to bottom, then cut it into 1/2" wedges, using the center core as the pivot.
- Cut the carrots in half lengthwise. If your carrots are thick then cut in half lengthwise again. Aim to get all your carrots to be about the same width so they cook evenly.
- Trim the brussels and cut in half through the stalk.
- Place all the veggies in a 9x13" baking pan and drizzle with about 3-4 tsp olive oil. Sprinkle the salt over the veggies, then use your hands to distribute the oil all around. Bake for about 1 hour (50 mins for convection), tossing halfway through, until the veggies are easily pierced with a fork.
- While the veggies cook, combine all the ingredients for the dressing and mix with a fork.
- Also cook the barley - bring a pot of water to boil and add the barley. Cook for 10 minutes and drain.*
- When the veggies are done roasting, combine them with the barley, then drizzle the dressing on top. Toss a bit and serve with some sliced cherry tomatoes and pomegranate seeds.
- Depending on the barley you use, these instructions may vary. Check the package and cook according to package directions.
- Serving size is based on a Thanksgiving dinner, where there are many dishes. If you are making this as a main dish, it'll likely serve 4.