Ingredients
- Servings: 6
- 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (205 degrees c).
- place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
- roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.
Ingredients
- Servings: 6
- 1 pound brussels sprouts, trimmed and halved
- 1 large red onion, chopped
- 6 cloves garlic, chopped
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- salt and ground black pepper to taste
- 1/4 cup walnuts
- 1/4 cup sweetened dried cranberries
- 2 ounces crumbled feta cheese
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 450 degrees f (230 degrees c).
- combine brussels sprouts, red onion, and garlic in a large bowl. drizzle balsamic vinegar, olive oil, and maple syrup over the sprouts mixture and toss to coat. season vegetables with salt and pepper; pour a baking sheet.
- roast vegetable mixture in preheated oven until the sprouts are tender and the sauce thickened, about 40 minutes.
- transfer vegetables and sauce to a large serving bowl; add walnuts, cranberries, and feta cheese and stir to mix.
Ingredients
- Servings: 12
- 4 cloves garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) container alfredo-style pasta sauce
- 1 cup shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
- 1/2 (8 ounce) package cream cheese, softened
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 1 hr 15 mins
- preheat oven to 350 degrees f (175 degrees c).
- place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
- in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
- bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.
Ingredients
- Servings: 6
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- 1 large head cauliflower, separated into florets
- 1/3 cup grated parmesan cheese
- salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
- place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
- bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Ingredients
- Servings: 6
- 2 tablespoons olive oil, divided
- 1 large yam, peeled and cut into 1 inch pieces
- 1 large parsnip, peeled and cut into 1 inch pieces
- 1 cup baby carrots
- 1 zucchini, cut into 1 inch slices
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- 1/2 cup roasted red peppers, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Recipe
Preparation Time: 25 mins
Cook Time: 1 hr
Ready Time: 1 hr 55 mins
- preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
- place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.
Ingredients
- Servings: 2
- 1 head broccoli, cut into florets
- 1/4 cup olive oil, or more to taste, divided
- 2 teaspoons lemon zest, divided
- salt and ground black pepper to taste
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 40 mins
- preheat oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper.
- place broccoli in a bowl and drizzle with a little olive oil; top with 1 teaspoon lemon zest and season with salt and black pepper.
- roast in the preheated oven until browned, 15 to 20 minutes. cool until warm.
- whisk lemon juice and garlic together in a small bowl; slowly drizzle in remaining olive oil while whisking rapidly until dressing reaches desired consistency. season with salt and black pepper. toss broccoli and dressing together in a bowl until coated.
Ingredients
- Servings: 4
- 2 sweet potatoes, peeled and cut into french fry-size pieces
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
- preheat oven to 450 degrees f (230 degrees c). lightly grease a baking sheet and place in the oven.
- place sweet potatoes in a large bowl. add olive oil, salt, and pepper; toss to coat. spread sweet potatoes the baking sheet.
- bake in the preheated oven for 20 minutes. turn the fries and continue baking until brown and crispy, about 15 minutes more.
