Roasted Brussels Sprouts

 Ingredients

1 lb fresh Brussels Sprouts.
1/4 cup good EVOO
1 handful of cashew nuts
S & P

 How to Make Roasted Brussels Sprouts

This was a huge hit at a family event recently, and trust me, they are not easily impressed!  If you think you don't like Brussels sprouts, give this recipe a try and see if it doesn't change your mind.  If you want, you are welcome to omit the cashews.

Preheat the oven to 400 degrees.  Trim and half/quarter the sprouts, depending on the size.  Liberally cover with oil, salt, and pepper.  Be sure to toss them around to coat evenly. 

Bake on a cookie sheet for about 12 minutes, or until the sprouts are soft in the middle with crispy edges.

If your cashews are raw, you can add them to the sprouts about 2 minutes before they are done.  The ones I used were already roasted, so I just tossed them with my cooked sprouts.

Enjoy!!

Pasta with Roasted baby Brussels

Ingredients

8 oz fresh, dry pasta
2 cloves garlic, minced
1 large shallot, minced
1-2 tbs olive oil, divided
1/4 cup dry white wine
1/4-1/3 cup vegetable stock
1 tsp lemon pepper (optional)
1 pinch red pepper flakes
6-8 grape tomatoes, halved
Asiago and Parmesan cheese
2 cups halved, baby Brussels

How to make Pasta with Roasted Baby Brussels

I happen to keep frozen baby Brussels from Trader Joe's in my freezer at all times, so I use those.  They work perfectly for when I'm craving that little bitter vegetable but they aren't in season.

Preheat your oven to 400 degrees.  On a baking sheet, toss Brussels with oil, salt, and pepper.  Roast for about 10 minutes or until crispy.

In a medium pot, bring some salted water with a pinch of red pepper flakes to a boil.  Add pasta and cook  slightly less time than the package directions.  If you are using fresh pasta, it will only take a few minutes to cook, so plan accordingly.  Reserve about 1/2 cup of the pasta water.

In a large skillet, heat oil over medium heat.  Add garlic and shallot and cook about 3 minutes.  Slowly pour in the white wine and add the vegetable stock.  Reduce heat to medium low and cover.  Add the pasta, tomatoes, roasted Brussels, and a bit of the pasta water.  Stir and adjust the liquid to ensure that it is not too soupy but that there is enough sauce .

Serve topped with cheese.  Enjoy!

Crispy Brussels Sprouts

 

Ingredients

1 lb Brussels sprouts
Olive Oil
Coarse sea salt
Fresh cracked pepper
Garlic powder
1 pinch cayenne pepper or red pepper flakes
Balsamic Vinegar (optional)

How to make Crispy Brussels Sprouts

These little bites are so yummy, you'll forget you're eating a vegetable at all.  I make them in big batches because they will go fast!  This recipe will make enough for a side dish for 3-4 people.

Preheat the oven to 400 degrees.

Wash and remove the outer layer of leaves on the sprouts.  (Tip: you can blanch these and throw them into a salad, if you want).  Cut the Brussels sprouts into quarters.

On a large baking sheet, drizzle oil over the brussels and toss with seasonings.  Roast in the oven for about 20 minutes.  (I like to turn the boiler on low for the last 5 minutes to get the outer leaves nice and crispy).

Serve with balsamic vinegar or as is!  Enjoy!

Roasted Root Vegetables

 

Ingredients

3 carrots
2 parsnips
1 yellow onion
1 head of garlic
1/2 head of cauliflower
olive oil
Salt and Pepper

How to make Roasted Root Vegetables

This is such a simple and delicious recipe that can be used for many things.  After roasting these, (I, of course, ate a few), then I made a broth out of them (by adding some other ingredients), and then I pureed the solids left from the stock.

I will admit though, I preferred the vegetables just simply roasted.  If I hadn't needed the broth for my cleanse, I would have just eaten them as is!

Chop the vegetables into bite sized pieces (not too big, not too small).  Keep the garlic whole, but cut the very top off to expose the tips of the cloves. 

Evenly distribute the vegetables on a baking sheet and place the garlic in the middle.  Lightly coat with olive oil, salt and pepper.  Toss to coat evenly.

Roast vegetables on the middle rack at 400 degrees for about 30 minutes or until slightly browned.

Serve as a side, rustic main dish, or follow my broth recipe.  Enjoy!

Roasted or Grilled Potatoes

 

Ingredients

1 lb russet potatoes
1 tbs butter/margarine/olive oil
1 tbs garlic and onion seasoning
Fresh cracked pepper

How to make Roasted or Grilled Potatoes

This is a super simple recipe that I use all the time when we have BBQ's.  It can be made in large batches with little effort and feeds lots of people.

Feel free to add different spices.  Sometimes I go for fresh herbs (rosemary and potatoes are a classic), Cajun seasonings, or fresh chopped garlic.

If you are grilling, you can also add some more vegetables.  Just be careful because potatoes do take a while to cook, and you don't want to over cook the others.

To make:
Cut clean potatoes into equal sized parts. 

If making in the oven:
Spread on a baking sheet and toss with butter/olive oil and the seasoning.  (I usually use olive oil for the oven).  Roast potatoes at 425 degrees for about 20-30 minutes or until tender.  Cool for 5 minutes and serve.

If grilling:
Make a large "boat" out of aluminum foil.  Toss potatoes in seasoning and add butter (I usually use butter for grilling because it will melt and help cook the potatoes faster with steam).  Cover with more foil and cook on the grill.  The cooking time will vary based on the heat of the grill, but I've found that it usually takes about 15-20 minutes.

Lemon and Leek pasta Recipe

 

Ingredients

1 large lemon
3 tbs olive oil
1 leek (white parts)
1/2 yellow onion
1 shallot
2 cloves garlic
1/4 cup white wine
2 tbs flat leaf parsley
8 oz whole wheat pasta
1 ear of grilled corn
1 diced roma tomato
1 tsp red pepper flakes
garlic powder
salt and pepper to taste

How to make Lemon and Leek pasta

This is a refreshing pasta that can be served hot or cold.

Cook pasta according to package directions in heavily salted water until almost al dente.

Meanwhile, in a saute pan, heat oil over medium heat.  Add onions, shallot, and leek and saute for about 6-8 minutes.  Then add the garlic and saute for 2 more minutes.  Slowly add in about 1/2 cup of the pasta water and the wine.  Then add the corn (removed from the ear), parsley, tomatoes, and seasonings.  Add the pasta and toss.  Right before serving, add the juice from the lemon. 

Garnish each plate with lemon zest, and lemon wedge, and parsley.