Roasting vegetables is probably one of my family’s favorite ways to enjoy eating vegetables. Thanksgiving is fast approaching so why not add a different kind of side to the table. You can get very creative on the medleys you would like to roast. I love tossing my veggies with olive oil, garlic, salt and pepper and of course some rosemary and thyme to the mix. Brussels sprouts are in season. I love roasting these guys with pretty much anything or alone. Roasting veggies are also great in making soup. Roasting is pretty simple and easy. Hope you enjoy.
1 1/2 pounds of Brussels sprouts
1 small butternut squash, cubed
Salt & pepper, to taste
2-3 tablespoons of extra virgin olive oil
3-4 garlic cloves, chopped
1-2 sprigs of rosemary or thyme, optional (both if desired)
Preheat oven to 400 degrees F.
Cut off buttons of Brussels sprouts and cut in half. Place in a large bowl.
Next cut up butternut squash into cubes (you can also buy cubed and prepped butternut squash at supermarket). Place in the bowl with Brussels sprouts.
Toss seasonings, olive oil, veggies and garlic together in the bowl. Take a baking sheet and roast for 30 to 35 minutes until tender and golden crisp color. Move veggies around about half way through.
Serve immediately when done.
We are big fans of pasta in our house. But summer months sometimes makes it hard to have heavy pasta. One of the easiest veggies I found to substitute pasta is zucchini. To prepare this I use a mandoline which makes those beautiful strips for you. My kids absolutely love this dish. Great to serve for a datenight or family and friend dinner.
2 Zucchinis, sliced thin using a mandoline slicer
1/3 cup of Extra Virgin Olive Oil
6-7 Garlic cloves, minced
½ Teaspoon of Crushed red pepper flakes
Pepper, to taste
½ Cup Parsley, chopped
2 Tablespoons of anchiovies
Parmesan cheese for topping, optional
Add olive oil to large sauté pan over medium to high heat. Add anchovies and crushed red peppers, cook for about a minute. Then add garlic and pepper. Start to add the zucchini slices and toss everything together with tongs. Cook for about 5 to 6 minutes until soft. Next toss in the parsley, place in a large dish or into individual dishes and top with Parmesan cheese.
This time of year is great to invent some delicious soups. Today in Philadelphia it was slightly chilly, and that just sets my mood for some homemade soup. I remember growing up and having my dad make the best soups, full of veggies and heart healthy goodness. When I went to the supermarket, I picked up some different veggies and hoped that the combo would work. For a garnish i decided on frying up some sage (no you don’t bread it or anything, you just want it crispy). Here is the recipe. I hope you enjoy.
4 Cups of Butternut Squash, cubed into 1 inch squares
2 Parsnips, chopped
1 bunch of Asparagus
5 Carrots, Chopped
2 Leeks, Chopped
3 Garlic Cloves
1/4 cup of Extra Virgin Olive Oil
Salt (to taste)
Peppercorn (to taste)
1 Quart of Chicken Stock (You can also use Vegetable Stock)
3 Bay Leaves
4 Sage Leaves
3 Cups of Oilve Oil for frying
Wash and clean all veggies. Chop and cube then place then in baking pan. Season with Salt, Peppercorn, Olive Oil, Bay Leaves and Sage. Roast for about 1 hour on 375 degree oven. After done roasting place the veggies in blender (you will probably need to do it in 2 parts), Add Chicken stock as needed to blend. Dump some in a bowl and repeat process.
For frying the sage. Heat some olive oil in a medium pot and fry the sage (be careful because it does splash a little). Should take about 2 to 3 minutes