Monday, November 5, 2012

roasting veggies

ROASTING: my new favorite way to prepare vegetables right now.

broccoli and brussels sprouts are a constant on my grocery list. i usually just steam the broccoli (boring, i know) and eat it plain (double boring) or with some peruvian green sauce (if i have any). for the brussels sprouts, i've played with a few recipes and different preparations, but most of the time i'll end up sauteing them with garlic.

so i was pretty excited when i saw a recipe from sprouted kitchen that combines all my veggie stand-bys. it is super versatile; the first time i made it, i only had broccoli, sprouts, and spinach, and it turned out great.

cauliflower has also made it into my veggie rotation, and i've learned that roasting it brings out a nice nutty flavor. again, super simple and tasty.

so many veggies--doesn't it make you feel extra healthy? (and totally justifies that extra cup of hot chocolate...)

:: emerald salad :: 
(recipe from sprouted kitchen)
serves 4.

1 lb broccolini*
1 lb broccoli
1 lemon, zest and juice
1 large leek*
3 tablespoons olive oil
2 teaspoons black pepper
3 garlic cloves
6 oz (about 3 cups) spinach, roughly chopped
3/4 cup flat leaf parsley, chopped*
3/4 cup sliced almonds, toasted
1/2 cup feta cheese

oven set to 475 degrees.

1. cut the broccoli and broccolini into roughly two-inch chunks, on a bias. using the white and light green parts of the leek, slice lengthwise and rinse out the dirt. slice thin. toss the veggies with the olive oil, pepper, and lemon zest.
2. slice the garlic cloves as thin as possible, no mincing. add the broccoli mix to a large roasting pan. you don't want to cram them in a dish as they will end up steaming in their own moisture. give them space. sprinkle the garlic slices on top so they feel the direct heat in the oven.
3. at this point, you could cover and wait until you're getting ready to eat. or, pop that pan on the top rack of the oven for 12 minutes.
4. pull out the baking pan, and toss in the spinach, almonds, parsley, and lemon juice. toss in the pan so the heat wilts the spinach and the dressing it's created, distributes. put in your serving dish and crumble the feta cheese on top.
* i left these out the first time i made the dish.

:: roasted cauliflower ::
(adapted from jonathan waxman's italian, my way)
serves 4.

1 large cauliflower (about 2 lbs)
1/4 cup olive oil
salt and pepper, to taste
2 garlic cloves, sliced

1. preheat oven to 450 degrees.
2. wash the cauliflower and separate into florets.
3. lightly coat roasting pan with 1 teaspoon of the olive oil.
4. in a bowl, toss the cauliflower with the salt, pepper, and remaining olive oil. place the cauliflower in the pan and roast for 20 minutes. you'll need to stir it once or twice. you want it to turn a nice golden brown.

No comments:

Post a Comment