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Archive for the ‘Vegetables’ Category

  • 1 head of cauliflower – broken into small florets
  • 2 tablespoons good olive oil
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoon garlic powder
  • Freshly ground sea salt & black pepper
  • Shaved Parmesan

Toss the first five ingredients well in a baking dish to coat well.  Place in 400 degree oven for 20-25 minutes until fork tender.  Top with shaved Parmesan and pop under the broiler for 2-3 minutes until cheese is melted and bubbly.

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  • 2 bunches asparagus( look for the thinnest you can get)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 teaspoon dried rosemary
  • Shaved Parmesan, optional

Preheat the oven to 450 degrees F.  Trim about 1 1/2 inches off the bottom of the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper and rosemary,  roll to coat thoroughly.

Roast the asparagus until tender, about 6 to 9 minutes, turning asparagus mid way.   giving the pan a good shake about halfway through to turn the asparagus.  Serve topped with shaved Parmesan

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  • 1  pound fresh Brussels sprouts
  • 4 tablespoons good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 sprig fresh rosemary – leaves pulled off
  • 1/4 cup dried cranberries

 

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any bad outer leaves.   Slice them in half.  Mix them in a bowl with the olive oil, salt,  pepper, cranberries & rosemary. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Flip occasionally to get them brown and roasty (sure it’s a word – no scrabble challenges PLEASE).

I like to add a little more cracked sea salt & pepper when I serve and I put some really good balsamic vinegar on the table too for those who’d like a drizzle on theirs (I do!) — try them – you’ll like them! 🙂

Another great addition is to also top with toasted slivered almonds — just not if my brother Mark is over for dinner — he’s allergic! 😉

And don’t discount the Sprout! Even my kids’ friends will vouch for these!  Just last week after dinner one said, “Mama J — you’re the reason I like Brussels sprouts!”

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Zesty Lime Chili Corn

  • 4 ears of corn (husks and  silks removed)
  • 4 tbsp. butter
  • 1 fresh lime (zested  and juiced)
  • salt and pepper
  • 1 tsp. ground chili powder
  • 2 tbsp chopped fresh cilantro

Heat grill. Cut each ear of corn into 3″ sections. Combine butter, ½ tsp. lime zest, lime juice and chili powder in small pot over low heat.

Stir until melted and blended. Grill corn 12 minutes, turning occasionally and basting with butter mixture. Salt and pepper to taste. Garnish with lime wedges & cilantro

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