WHAT’S FOR DINNER TONIGHT?
I absolutely love brussel sprouts
and I found them in the produce department today.
They may be my favorite vegetable to roast
and since I already had my sockeye salmon
defrosting in my fridge, planning my meal
for this evening was easy.
I threw a little rice in a pot and wa-la!
I had dinner ready in less than 45 minutes
and it was scrumptious!
When you don’t have much time,
roasting your vegetables along side any type of meat
(cooked in a grill pan) is a no fail way
of enjoying a delicious meal.
Taking a few easy steps can turn any vegetable
into a rich and tasty side to any main course.
When I’m expecting company,
I’ll usually roast several vegetables
on two large sheet pans.
They are always a hit and they go with everything.
Here’s I how do it.
1 – 2 lbs. of your favorite vegetable
2-3 Tbls. Olive or canola oil
sprinkle of hot pepper flakes (optional)
2 Tbls. graded parmesan
fresh chopped parsley
Pre-heat oven to 375.
Spray a large cookie sheet with cooking spray.
Thoroughly clean the vegetables either
with a brush under cold water,
or peeling and removing rough stems and tough skins.
Dry thoroughly between two paper towels to remove
all the water.
Cut into uniform sizes making sure
all the pieces on the cookie sheet cook evenly.
Drizzle with oil, sprinkle with salt, pepper,
cheese, and pepper flakes.
Toss together with your hands until all the
vegetable are coated with the oil and seasonings
then distribute evenly over the pan.
Roast in hot oven for approximately 20-25 minutes
turning vegetables half way through cooking time
to brown evenly. Sprinkle with fresh chopped parsley.
~ Toss with cooked bacon chopped into tiny bites
half way through roasting for a salty twist.
(This is so good!)
this gives the vegetables a little crunchy coating and more body.
~ Drizzle with a tiny bit of balsamic glaze half way
through cooking time for a richer flavor.
~ Squeeze half a lemon over vegetables when you
take them out of the oven for a fresh finish.
Pairs well with fish and chicken.
~ Mix several different types when cooking for a crowd
and serve them on a platter with some fresh bread.
Examples: red, green, and yellow peppers, eggplant,
asparagus, sweet onion, green beans, and mushrooms. YUM!!