Macadamia Nut Veggies, Crazy Good!

Olive oil, for marinating, as needed, up to a cup

Red onion

Mushroom, variety like cremini and shiitake, about 16 oz 

Asparagus, a bunch the size of a large handfull 

Sweet potato, 1/2 pound

Garlic

Macadamia nuts, 1/2 cup

Pecorino-romano cheese, 1/2 cup

Tiger nut flour (or cassava), 1/4 cup

Salt, 1 teaspoon

Pepper, 3/4 teaspoon

Preheat oven to 425* unless you have time to marinate the vegetables, then hold off on the oven. 

Olive oil the bottom of a roasting pan.

Red onion, thinly sliced, as the bottom layer.

Coat each of the cleaned vegetables with olive oil then coat with the crust mixture.

If you have time, let it marinate an hour or more for the flavors to blend before cooking. 

Crumb topping: 

1/2 cup macadamia nuts, chopped (I used my little processor)

1/2 cup pecorino-romano cheese, grated (I used my little processor)

1/4 cup tiger nut flour, or cassava flour

2 cloves garlic, minced

1 teaspoon salt

3/4 teaspoon pepper

Chop, mince and mix together.  Add evenly to olive oiled vegetables before roasting. 

Prepare the veggies:
Asparagus, stalks with the bottom tough area snapped off

Mushrooms, thickly sliced

Sweet potatoes, sliced in fry shape

Veggies are olive oiled, coated in yumminess and good to go.
Roast 425* for 15 minutes.  Reduce heat to 375* for 30 more minutes. 

Cook time 45 minutes-ish. 

So, I measured most ingredients this time.  It’s a flexible recipe.  I like a generous amount of olive oil.  The vegetables can be substituted for variety.  The asparagus, mushrooms and red onions were excellent together.  Tasted like a holiday.  You can vary the cooking time based on your favorite outcome.  I like the edges well done.  If you don’t like them crispy, cook it less time.  Change up the spices with your mood.

Next time I made it, I used cauliflower, which was good too. Mushrooms are totally my favorite. I would use the “crumb topping” to stuff the large Portabella mushrooms!