Sorry, I have not been keeping up with my recipes but now that I am back on track I promise to do better.
Lately I have been on a vegetable kick I have really been enjoying them in all sorts of ways, but i have found the best way to enhance the flavor and maintain the nutritional value is by roasting them in the oven. I have here for you three simple roasting suggestions, the technique is basic and can be used on all type of veggies so if you don't like my suggestions try something else, its just cooking if it turns out horrible throw it away and try something else.
Garlic Roasted Asparagus
1lb Asparagus, trimmed*
3 tb olive oil
2 tsp chopped garlic
salt and pepper to taste
* To trim asparagus simply means the cut the ends off where its not tender. You can find the spot by taking one piece and bending it, where ever it breaks naturally is where you can cut the remaining bunch. Insuring you eat only the tender portions of the asparagus.
Lemon and Olive oil Roasted Brussels Sprouts
1 lb Brussels sprouts, cut in half
3 tb olive oil
1 tb fresh squeezed lemon juice
salt and pepper to taste
Curry Roasted Cauliflower
1 Head of Cauliflower florets
3 tb olive oil
2 tsp curry powder
1 tsp paprika
salt and pepper to taste
For all three recipes
Preheat the oven to 425
In a bowl combine all oil and spices or other ingredients then add the vegetables and gently toss to coat
spread onto a baking sheet and roast for 10 - 20 minutes*
* A tender vegetable like asparagus generally requires less time to cook , cauliflower or other more fibrous vegetables may take longer, keep an eye out. Also take into consideration your personal tastes for desired doneness if you like you veggies more al dente then less cooking time will be required and vice versa.
Enjoy
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