Herb-y Baked Chicken with Slow-Roasted Vegetables
Our Herb-y Baked Chicken with Slow-Roasted Vegetables recipe makes a great gluten-free, dairy-free main dish meal. The chicken is roasted with Brussels sprouts and fingerling potatoes, then basted with cherry juice and covered with fresh rosemary and cilantro. The leftover chicken is perfect for sandwiches or pizza. Little work, LOTS of deliciousness!
Read MorePot Roast with Fingerling Potatoes and Roasted Brussels Sprouts
Beef Pot Roast with fingerling potatoes and roasted Brussels sprouts makes a hearty, stick-to-your-ribs autumn meal. I like to use Authentic Foods Bette’s Gourmet Four Flour Blend gluten free all-purpose flour to mix with the broth, making a delicious gravy for drizzling over the roast and vegetables. This recipe is perfect for one pot cooking, and can even be prepared in a slow cooker as well.
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