Roasted brussels sprouts

As with the roasted cabbage and leeks, I like to save energy by popping these in the oven while bread is baking. If you can find baby brussels sprouts, they are great!

Cover the bottom of a roasting pan or baking dish with quartered brussels sprouts (or whole baby brussels sprouts)
Sprinkle with oil (eg, canola) and salt to taste
Bake at 400 (or whatever temperature your oven is at for something else) for about 40-45 minutes, stirring every 10 or 15 minutes. When some of the skins are turning crispy and brown, they are done.

Roasted cabbage and leeks

It's always best to use very fresh vegetables, but this is even more important when cooking for a low-salicylate diet. We can't hide marginal veggies behind strong spices, so the veggies themselves need to have great flavor.

I've been trying to conserve energy by roasting veggies in the oven while bread is baking. Here's one of our favorites. The oven temperature isn't set in stone, so if you have something else in the oven already, stick with that temperature.

Slice up about 1/2 head of red or green cabbage
Slice 2 leeks, discarding the thickest green portions
toss together in a baking dish or roasting pan with a few Tbsp oil (eg, canola) and salt to taste
Bake at 375 or 400 for about 45 minutes, stirring every 10 or 15 minutes. It's done when the veggies are tender, and a few of the leeks are starting to brown.