Roasted Green Beans from MomAdvice

MomAdvice has a great website, please check it out... and great recipes!

This is her recipe and photo 

The original recipe did call for fresh green beans, but I had a bag of the fancy frozen ones from Aldi in my freezer that I wanted to use. I added an extra ten-fifteen minutes cooking time for these and they were perfect for our taste. You can roast them longer, if you like, but this amount of time seemed to fit well for me.

Below is the recipe including instructions for fresh and for frozen. This would be a wonderful side dish for your cookouts this summer and looks deliciously gourmet with very little effort.

Roasted Green Beans

2 pounds fresh green beans (or a bag of frozen fancy green beans)
1–2 tablespoons olive oil
2 tablespoons minced garlic (I use the bottled garlic to save a little time)
Salt & Pepper
Zest from one lemon (save the juice for later)

Directions:  1. Preheat your oven to 400 degrees.

2. Grab a jelly roll pan and dump green beans on the pan. Sprinkle seasonings, lemon zest, and garlic over the green beans. Drizzle the olive oil over the green beans and then toss with your hands until they are all coated with the seasonings and zest. Spread out in a single layer and slide your cookie sheet into the oven. Roast fresh green beans for 20–25 minutes and roast frozen green beans for an additional 10–15 minutes.

3. When they are done, pull from the oven and put them on a serving platter. Squeeze the lemon juice over the top (from the lemon you zested) and serve.

Oven Roasted Brussel Sprouts

ome » healthy eating » How to Cook Brussels Sprouts

How to Cook Brussels Sprouts

Posted by Matt on December 9th, 2010 at 05:01pm

I have a new love in my life! Brussels sprouts – how could I forsake thee for so long? Okay, so maybe I exaggerate a little bit on my recent imfatuation  with that distinct Brussels sprouts taste, but not by much. I started eating Brussels sprouts again when they first showed up at my local farmer’s market at the end of the season in September, and I’ve been chomping then down ever since. At my Thanksgiving dinner table, the Brussels sprouts were the first to go. What can I say, except that a love of cruciferous vegetables clearly runs in my gene pool.
My mother now loves Brussels sprouts, but she hated them for years after being forced to eat my grandmother’s “boiled-to-death” Brussels sprouts. I think this is why so many people are afraid of these cute little cabbages. Frankly, I think people are so turned off by them because they don’t know how to cook Brussels sprouts. There are a myriad of ways to prepare them, from sauteed Brussels sprouts to steamed Brussels sprouts, but for my money nothing beats roasting them!

Roasted Brussels Sprouts

Ingredients:

• Brussels sprouts
• Black pepper, freshly cracked
• Olive oil

Instructions:

1. Pre-heat your oven to 375 degrees F
2. Rinse your Brussels sprouts and cut them in half. If you have larger ones, cut them into thirds so that all the pieces are of uniform size.
3. Place a piece of aluminum foil on a baking sheet and arrange the sprouts on the sheet cut side up. They will shrink in the oven, so don’t worry about spacing. Cram as many as you can on your one cookie sheet.
4. Break out your pepper mill and liberally grind black pepper all over the Brussels sprouts. I like my sprouts my a nice bite to them, so don’t be shy about your black pepper!
5. Coat the baking sheet with extra virgin olive oil, or whatever flavorful vegetable oil you like.
6. Put the sheet in the oven and bake until they have taken on an even golden brown color. Expect to have them in the oven for at least 20 minutes or so.

That’s it! Roasted Brussels sprouts are one of the easiest things in the world to make, and they are delicious. Honestly, I could eat them like potato chips because they’re that good.  Truthfully, this is more of a cooking guide than a recipe, because I think it’s too simple to be a true recipe. Feel free to modify as you see fit in terms of flavor, but in my experience less is more when it comes to Brussels sprouts. I feel a bit blasphemous saying that because I add lots of spices to almost anything, but in this instance I think it’s totally true.
Along that line, choosing high quality ingredients makes a big difference in final taste, but I’ve made this with frozen Brussels sprouts before and the end result was still delicious. Also, I don’t cook with a lot of salt (stupid family history of hypertension) but some cracked sea salt or some kosher salt would be a great addition here.
As you start planning your Christmas dinner, consider these roasted Brussels sprouts, as I guarantee that everyone will rave about that Brussels sprouts taste.

Herb Roasted Potatoes

Herb Roasted Potatoes


October 7th, 2010 · 24 Comments



These are some of the best roasted potatoes you will ever lay on your dinner plate! With the fresh herbs from the garden, pearl onions, whole crushed garlic cloves, and finished with grape or cherry tomatoes, these roasted new potatoes will be a welcome side dish to any meal.

30 Each New potatoes

1 Large Head garlic, cloves peeled and left whole

2 Cups carrots, peeled and cut in chunks

2 onions cut in quarters
1 Tbsp Olive oil

2 Tbsp Fresh rosemary, chopped

1 Tbsp Fresh thyme, chopped

1 Tbsp Fresh oregano, chopped

2 Cups Cherry or grape tomatoes

To taste Salt and black pepper


Preheat oven to 400º F.

1. Clean the potatoes and cut into bit sized pieces about 1-inch in size and place into a large bowl.

2. Smash the garlic cloves with the side of a chef knife to release some flavor, then toss them with the potatoes. Then add the  onions, olive oil and fresh chopped herbs. Toss well and season with salt and pepper to taste.

3. Transfer the ingredients to a 9X13-inch roasting pan, and roast in the oven for 20 minutes, remove from oven and stir, then return to oven for another 20 minutes, remove and stir again. Test a few potatoes with the tines of a fork, when the potatoes are tender, then add the tomatoes and stir well. Return to the oven and roast another 5 minutes.



Yield: 6 to 8 servings

Oven-Baked Red Potatoes

Total time: approximately 30 minutes

Ingredients (serves 2):

1. 2 tablespoons of olive oil

2. 6 red potatoes

3. 1 tablespoon of coarse sea salt

4. 1 small handful of fresh rosemary

5. Pepper to taste (not pictured)


Preheat the oven to 350 degrees F. Wash off each potato, then cut them into mouthful pieces.

Lay tinfoil over a baking pan. Lay down the olive oil. Toss in the potatoes and crown it all with salt, rosemary and pepper (if you so desire). Toss the potatoes with your hands, ensuring the potatoes are well coated. Throw the pan into the oven and cook until the potatoes brown (approx 25 minutes).