Balsamic & Parmesan Roasted Cauliflower

8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)

2 tablespoons extra-virgin olive oil

1 teaspoon dried marjoram

1/4 teaspoon salt

Freshly ground pepper to taste

2 tablespoons balsamic vinegar

1/2 cup finely shredded Parmesan cheese

Preheat oven to 450°F.

1. Toss cauliflower, oil, salt, pepper and marjoram in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

Per serving: 149 calories; 10 g fat ( 3 g sat , 6 g mono ); 7 mg cholesterol; 10 g carbohydrates; 7 g protein; 4 g fiber; 364 mg sodium; 490 mg potassium.

Oven Roasted Broccoli with Garlic

12 oz. broccoli florets
2 T. minced garlic
3 T. olive oil
Lemon juice of ½ lemon
Salt and pepper


Preheat oven to 400 degrees.
Toss the broccoli with the garlic and olive oil and place on a sheet tray.
Bake for about 15 minutes, stirring every 5 minutes.
Drizzle lemon juice over the top, season, and mix.
Serves 4

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.

Ina's Roasted Asparagus

2 pounds fresh asparagus

Good olive oil

Kosher salt, plus extra for sprinkling

Freshly ground black pepper

Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

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