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Inspiration for wholesome weeknight & weekend cooking.

Posts from the ‘vegetables’ category

Roasted Brussels Sprouts

I love these shaved brussels sprouts (I found them raw in a bag at Trader Joe’s and I think Safeway now carries them too).  This would be a lot of work to cut these delicate sprouts up so thinly, so I love that the prep work is already done for you.  I should note that I hated brussels sprouts growing up (I think my Mom boiled them and added no seasoning) … but prepared this way (shaved and roasted), they are so tasty, delicate, salty and crispy — they are sure to turn any brussels sprout sceptic into an enthusiast.

Shaved Brussel Sprouts

Roasted Brussels Sprouts Ingredients: Two (10 ounce) bags of shaved brussels sprouts 4 tablespoons of extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper Directions: Spread the brussels sprouts onto 2 rimmed baking sheets, so they have plenty of room to roast (if they are too crowded, they will steam and stay too moist).  Toss with the olive oil, salt and pepper.  Bake at 350 degrees for 25 minutes, or until nicely browned and a bit crispy.  Season to taste with more salt.  Serve warm or at room temperature. Serves 4-6.

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Baked Vegetable Fries

I love this veggie — it’s healthy and tasty (almond coating adds a nutty taste to the vegetables) and each bite offers a different flavor: carrot, parsnip or sweet potato.  Note: you can grind the almonds in a mini prep processor or I have an extra coffee grinder that I dedicate to grinding nuts and spices only.  I double this recipe (you’re going to want more!) and roast on two baking sheets (you don’t want to crowd the veggies).

Root Vegetable Fries

Recipe from cookbook “The Little Paris Kitchen.”

Baked Vegetable Fries

Ingredients:

3 1/2 tablespoons ground almonds

2 tablespoons sunflower oil

salt and freshly ground pepper

1 sweet potato, cut into thin strips

1 parsnip, cut into thin strips

1 large carrot, cut into thin strips

Directions:

Pre-heat oven to 400 degrees.  In a large bowl, mix together the ground almonds, oil, 1/2 teaspoon salt and some pepper.  Toss the vegetables in the mix and then spread them out on a baking sheet in a single layer.  Bake for 30 minutes or until crisp, shaking the sheet halfway through.

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Sautéed Cabbage and Leeks with Apples

Certain foods are supposed to bring you good luck for the year if eaten on New Year’s Day — cabbage, black eyed peas, etc.  Here is my favorite cabbage recipe that I plan to make.  Cabbage is so good for you (high in lots of nutrients, filled with antioxidants, can lower bad cholesterol, and is very low in calories and fat) and inexpensive, but often gets a bad rap.  It does have a strong, funky smell when you cook it (that’s how I remembered it growing up) — and it can give you gas!  Just don’t eat like three servings in one sitting!  This cabbage recipe is awesome though – it’s fresh and delicious.  You will want more than one serving!  Great served with pork chops, pork tenderloin, or grilled sausages.  Note: I lowered the amount of salt in the recipe below.

Sauteed cabbage and leeks

Recipe from blog Simple Bites.

Sautéed Cabbage & Leeks with Apples

Total time: 20 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 whole leek
  • 1/2 green cabbage head
  • 1 large apple
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

Directions:

  1. Prepare leeks by cleaning them, drying and chopping them into 1/2 inch rounds. Divide cabbage into two quarters, lay them on a flat, cut side and roughly chop them into chunks, avoiding the core. Separate the cabbage pieces slightly.
  2. Heat a 5 quart French oven or a large cast iron skillet over medium heat. Add olive oil and butter and heat until butter is bubbling.
  3. Add leeks to melted butter and sauté for two minutes. Add the cabbage all at once and immediately stir thoroughly to coat the cabbage with butter. Season with salt and pepper.
  4. Partially cover and cook on medium heat for about 7 minutes, stirring often, until cabbage has wilted significantly. During this time, quarter and core the apple and roughly dice.
  5. Add the apple to the cabbage as well as the apple cider vinegar. Sauté on medium heat for another three minutes, stirring often. Taste for seasoning and adjust if necessary. Serve hot.

Note: Chardonnay vinegar can be substituted for apple cider vinegar and the whole dish would be lovely with a sprinkling of caraway seeds sautéed in the mix.

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Weeknight Swiss Chard

This is my easy recipe for Swiss chard – I love the flavor of this healthy superfood (excellent source of vitamins A & C and fiber), so I don’t do much to mask the taste.  If your kids won’t eat this, try pureeing it with a bit of the cooking liquid or chicken stock.  You can easily substitute kale if you wish (I prefer the taste of Swiss chard as I find it a tad less bitter).

Swiss Chard

Weeknight Swiss Chard

Ingredients:

2 bunches of Swiss chard (or kale), rinsed and chopped

1 tablespoon plus 1 teaspoon fresh lemon juice

3/4 teaspoon sea salt flakes

1/4 teaspoon freshly ground pepper

Directions:

Boil 12 cups of water in a large pot and add Swiss chard leaves and stems so they are submerged in the water.  Cook over medium heat for 10 minutes.  Drain in colander, pressing with back of a spoon to remove any excess water.  Return Swiss chard to the pot and add lemon juice, salt and pepper.  Serve warm.

Serves 6.

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Parmesan-Roasted Cauliflower

I’m always looking for yummy cauliflower recipes since it’s so good for you (filled with nutrients, antioxidants, fiber, and cancer-preventing potential).  I hated cauliflower growing up (I think it was just steamed with little to no seasoning – blech!)  Now I do love it, roasted or puréed.  This is a tasty recipe, but next time I might lower the cooking temp from 425 to 400 degrees (as you can see, my florets got pretty charred!)

Parm Roasted Cauliflower

Recipe from Bon Appetit.

Parmesan-Roasted Cauliflower

Serves 4.

Ingredients:

1 head cauliflower

1 medium onion, sliced

4 thyme sprigs

4 unpeeled garlic cloves

3 tablespoons olive oil

kosher salt and freshly ground pepper

1/2 cup grated Parmesan cheese

Directions:

Pre-heat oven to 425°. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

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Carrots with Black Sesame & Ginger

This is a different take on carrots as your vegetable!  Very colorful and delicious with Asian flavors and can be made ahead!

Carrots with Black Sesame & Ginger

Recipe from Gwyneth Paltrow’s cookbook “It’s All Good”

Carrots with Black Sesame + Ginger

Serves 4

Ingredients:

2 tablespoons extra virgin olive oil

2 teaspoons finely minced fresh ginger

4 large carrots cut into matchsticks (about 4 cups)

Coarse sea salt

A couple of drops of hot toasted sesame oil

1 teaspoon soy sauce or Tamari

1 tablespoon toasted black sesame seeds

Preparation:

Heat the olive oil in a large non-stick skillet set over high heat.  Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just 30 seconds or so.  Add the carrots and stir to combine them with the gingery oil.  Add a big pinch of salt and 1/4 cup of water and turn the heat down to medium-high.  Cook until the carrots just begin to soften and the water evaporates, 4-5 minutes.  Stir in the sesame oil, soy sauce, and sesame seeds and serve.

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