Balsalmic Roasted Broccoli

From - www.thefarmgirlrecipes.blogspot.com

1 pound broccoli
1 1/2 tbsp soy sauce
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp honey
1 tsp peanut butter
1 tbsp toasted sesame seeds

1. Preheat your oven to 425°F.  Wash your broccoli and cut off the big stems. Spray a large cookie sheet with cookie spray and place the broccoli on it. Spray the top of the broccoli with cooking spray.

2. Roast the broccoli for about 10 minutes, or until a fork can be easily inserted.

3. While the broccoli is roasting, put soy sauce, olive oil, balsamic vinegar,  honey and peanut butter into a small sauce pan. Heat the sauce over medium high heat. When it boils, remove it from the heat.

4. When the broccoli is done, put it in a medium sized mixing bowl and pour the sauce over the top. Stir it all around, making sure each broccoli piece has sauce on it.  Sprinkle toasted sesame seeds over the broccoli and serve.  Enjoy!

Roasted Veggies

2 red bell peppers, seeded and diced

2 cups carrots, peeled and cut into thirds

1 sweet potato, peeled and cubed

3 Yukon Gold potatoes, cubed

1 large red onion, quartered

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

1/4 cup olive oil

i tsp minced garlic

2 tablespoons balsamic vinegar

salt and freshly ground black pepper

1.Preheat oven to 475 degrees F (245 degrees C).


2.In a large bowl, combine the squash, red bell peppers, sweet potato,  carrots and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

3.In a small bowl, stir together thyme, rosemary, olive oil, minced garlic, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

4.Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
  

OR
1 1/2 pounds new potatoes, quartered


1/2 cup baby carrots

1 small onion, cut into wedges

1/4 cup olive oil

3 tablespoons lemon juice

3 cloves garlic, minced

1 tablespoon chopped fresh rosemary

1 tablespoon dried oregano

salt and pepper to taste

2 cups cauliflower cut into florets

Directions

1.Preheat oven to 450 degrees F (230 degrees C).

2.Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.

3.Bake for 30- 40 minutes or until the vegetables and tender and brown on the edges. Serve hot.

Oven Roasted Broccoli

1 large bunch broccoli into 3-inch spears
3 cloves garlic,
pinch red pepper flakes
3 Tbsp Sesame Oil

Sliced scallions
2 tsp soy sauce

Toss broccoli spears with 3 smashed cloves garlic, a pinch of red pepper flakes and 3 tablespoons sesame oil.

Spread the spears on a baking sheet and roast at 450 degrees for 15 minutes. Top the spears with a handful of sliced scallions and 2 teaspoons soy sauce.

Food Woman Baked Veggies

MAKES 8 SERVINGS


3/4 cup olive oil
1 tablespoon balsamic vinegar
1 small red pepper, finely chopped
2 cloves fresh garlic, finely chopped
1 large or 2 medium onions, finely chopped
Dash ground cloves
1/2 teaspoon salt
Ground black pepper, to taste
1 medium eggplant, cut into 1/4-inch slices, rinsed in salted water and patted dry
Basil leaves, chopped finely
4 to 6 zucchini, sliced in half, then sliced
lengthwise
2 large tomatoes, sliced
Unseasoned bread crumbs (enough to sprinkle on
casserole, about 1 cup)

1 to 1-1/2 cups mozzarella cheese, grated

Heat oven to 400 degrees. Mix together oil, balsamic vinegar, red pepper, garlic, onions, cloves, salt and pepper.
Lightly coat the bottom of a 9x13-inch baking dish with olive oil. Place a layer of eggplant in the baking dish, brush with seasoned oil-and-vinegar mixture. Sprinkle with basil.
Add a layer of zucchini; brush with seasoned oil-and-vinegar mixture. Add a layer of tomato slices; brush with seasoned oil-and-vinegar mixture.
Sprinkle with bread crumbs. Cover the stacks of vegetables with whatever of the mixture is left. Sprinkle lightly with bread crumbs.
Bake until fork-tender, about 20 minutes. Remove from oven and sprinkle mozzarella cheese on top. Return to the oven and bake until cheese is melted, about 5 minutes.
From A Cup of Comfort

Nutrition facts per serving: 354 calories, 26 g fat, 6 g saturated fat, 11 mg cholesterol, 24 g carbohydrates, 10 g protein, 385 mg sodium, 5 g fiber

Cauliflower alla Parmigiana - Michael Chiarello

This recipe is from his web site - make sure to visit it and sign up for his mailing list -NapaStyle

 

From Michael Chiarello's Casual Cooking Cookbook

  Italians prefer to cook it with butter and Parmesan until it's richly browned and caramelized from its natural sweetness. This is the alla parmigiana method, and cauliflower is only one of many vegetables prepared this way. You can use the same technique on asparagus, broccoli, fennel, zucchini, Swiss chard stems, or artichokes.

Serves: Serves 4

Unsalted butter for the baking dish,
plus 2 1/2 tablespoons
1 cauliflower, about 1 1/2 pounds,
separated into large florets
Sea salt, preferably gray salt
Freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
 

Preheat the oven to 425ýF. Butter an 8-by-10-inch oval baking dish, or a dish of equivalent size. Bring a large pot of generously salted water to a boil. Add the florets and boil until they are slightly softened but still retain some crispness, about 4 minutes. Drain well, then slice them lengthwise so the stems are about 1/4 inch thick.

Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper, then dot with thin slices of butter, using 2 1/2 tablespoons. Sprinkle with the cheese.
Bake uncovered until lightly browned on top, about 30 minutes. Serve hot

Balsamic & Parmesan Roasted Cauliflower

Serves 4



Roasting is not something most people think of when it comes to cooking cauliflower - but it is a wonderful way to enjoy it. Everywhere the pan touches the cauliflower it will brown ....yummy.


1 large head of cauliflower, sliced or broken into pieces(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

1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, salt and pepper 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.

Tips & Notes

* 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;

1/2 Carbohydrate Serving Exchanges: 1 vegetable, 1/2 lean meat, 1 1/2 fat

Oven Roasted Green Beans

Oven Roasted Green Beans

Easy

6 servings


* 1 1/2 pounds green beans
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper

(Optional - minced garlic and/or sliced onion)



Preheat the oven to 425 degrees F.

Trim the ends of the green beans and add to a large bowl.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.

Roasted Potatoes with Rosemary

From the Crisco web site

• Crisco® Olive Oil No-Stick Cooking Spray
• 3 tablespoons Crisco® Pure Olive Oil
• OR 3 tablespoons Crisco® Light Olive Oil
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 pounds potatoes, cut in half or fourths (red skin, Yukon Gold, fingerling)

1. HEAT oven to 425ºF. Coat 15x10-inch baking sheet with no-stick spray.


2. STIR together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan.


3. BAKE 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.

Italian Roasted Vegetables from Pampered Chef

1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half. Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly. Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes. Yield: 6 servings

Cook’s Tips: Pantry Italian Seasoning Mix can be substituted for the Italian seasoning.

per serving: Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Chol: 10 mg, Carbohydrate 21 g, Protein 4 g, Sodium 210 mg, Fiber 3 g Fiber 4 g

Roasted Brussel Sprouts from Barefoot Contessa

I love Ina... and have rarely made a recipe of hers that I did not like.

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.

Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Baked Veggies

Bake in an oven bag for quick clean up -

Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.

Prep Time: approx. 15 Minutes
Cook Time: approx. 45 minutes
Ready in: approx. 1 Hour
Makes 4 servings

2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
1/4 cup olive oil
1 (1 ounce) package dry onion soup mix
Chicken broth –1/4 cup

Preheat oven to 400 degrees F
Lightly oil a large, shallow baking dish
Boil potatoes for 15 minutes before combining vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix. (try Ranch dressing or Onion soup)

Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.