Sunshine Fun Surprise

Here's the second easy, vegan dinner created by The Careless Cook. So what's tonight's main course? Onions and red bell pepper sauteed in extra virgin olive oil. I add a can of black beans (drained and rinsed) and then I add roasted Brussels sprouts. Here's the process in pictures:



The above photo of the onions is an example of what I mean by careless. I'm not picky about how I chop up the onions. They don't look pretty, but they taste great!



Yep, I added cut up red bell peppers. Yum!



There are the black beans!



Brussels sprouts before I put them in the oven to roast!



Brussels sprouts after they've been cooked.



Brussels sprouts after they've been added to the onions, red peppers, and black beans.



The veggies are now on top of the pasta, and there's a salad on the dish too. The salad has red leaf lettuce, grape tomatoes, carrots, and radishes.

Oh, to prepare the Brussels sprouts I cleaned them by soaking them in salt water for 10 minutes. I rinsed them off then cut them in half. I rinsed out the salty bowl they were in and put them back, drizzled olive oil on them and tossed them so they're coated in oil. I cooked them in a 450 degree oven, turning them once, and cooking until they are toasty looking.

Stay tuned for more easy, vegan dinners created by The Careless Cook