Posts filed under 'Vegetables'
This is a great side dish to just about any meal. Get creative and add large slices of onion or other vegetables.
What you need:
2 lbs russet potatoes, cut into bite-sized pieces (skin can be left on or off according to preference)
1 Tbls extra virgin olive oil
1 tsp freshly grated lemon zest
1 tsp dried oregano
½ tsp salt
¼ tsp pepper
What you do:
- Preheat oven to 450º (with rack in upper third of oven).
- Toss taters in large roasting pan with oil, zest, oregano, salt & pepper.
- Roast, turning potatoes occasionally with a spatula until brown & tender (~30-35 minutes).
July 14th, 2010
A very easy, tasty and healthy side dish!
Ingredients:
4 cups broccoli florets
1 Tbls extra virgin olive oil
¼ tsp salt
freshly ground pepper
lemon wedges
lemon zest
Directions:
- Pre-heat oven to 450º.
- Toss broccoli with oil, salt, pepper & lemon zest. Place on large baking sheet, sprinkle with some lemon juice from wedges. Roast until broccoli is tender and blackened on bottom (time varies; normally ~20 minutes).
- Serve with remaining lemon wedges.
July 14th, 2010
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher/sea salt
Freshly grated black pepper
Lemon juice and/or lemon zest
- Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
- Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
- Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
January 28th, 2010
From the kitchen of my Aunt Jackie…these may not be fat-free, but they ARE scrumptious! This is one of those non-measured, “wing-it” recipes.
Ingredients:
Whole green beans
Thickly-sliced bacon
¼ cup brown sugar
1 stick of butter, melted
Garlic salt
Toothpicks
Directions:
- Wrap 3 to 4 green beans in ½ piece of bacon and secure with toothpick.
- Mix melted stick of butter with ¼ cup (or so) of brown sugar
- Pour butter mixture over the top of bundles.
- Bake in shallow baking dish at 350° until bacon is crispy; usually 1 hour.
November 27th, 2008