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Posts tagged ‘roasted’

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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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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Roasted Fingerling Potatoes

Roasted fingerling potatoes are so easy and yummy and they go with so many things – hamburgers, lamb chops, grilled steak, pork tenderloin, chicken, fish, etc.  Enjoy!

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes

Serves 4.

Ingredients:

1 1/2 pound mesh bag of fingerling potatoes

2 1/2 tablespoons extra virgin olive oil

3 sprigs fresh rosemary, minced

Sea salt flakes (Maldon) or kosher salt

freshly ground pepper

zest of 1 lemon (optional)

juice of 1/2 lemon (optional)

Directions:

Pre-heat oven to 450 degrees.  Rinse potatoes and pat them dry.  Cut potatoes into halves or thirds, so that they are all roughly the same size.  Place them onto a rimmed baking sheet and toss with the olive oil, rosemary, and a good sprinkle of salt and pepper.  Roast them in the oven (tossing halfway through) for about 20-25 minutes or until nicely browned.  The skins should appear a bit wrinkled and crispy.  Sprinkle with additional rosemary and salt if desired.  You can also toss potatoes in a bowl with lemon zest and lemon juice if desired.  Serve immediately.

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Kale Chips

Although you can’t tell from the picture, these kale chips are light as air!  They are delicate and crispy and dissolve in your mouth when you eat them.  They are really a healthy replacement to potato chips and fun to have out as a snack or appetizer before dinner.  My friend Ashley made them for us and the kids and adults all loved them.  It’s great to have yet another way to serve this superfood.

Kale Chips

Kale Chips

Ingredients:

1 bunch fresh kale

2 tablespoons extra virgin olive oil

1/4 teaspoon kosher salt

Directions:

Wash kale and dry thoroughly with paper towels.  Drying the kale well is key or your kale chips will turn moist and chewy just hours after you bake them.  Remove the large ribs and roughly tear the leaves into 2 inch pieces.  Spread them out onto 2 rimmed baking sheets (so they are not too crowded or they will steam) and toss with olive oil and salt.  Bake at 375 degrees for 13 minutes.  Season to taste with additional salt  if needed.  Serve warm or at room temperature within an hour or two of baking (or they may turn chewy).

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