Recipe Tag: Vegetables

Preheat the oven to 325°F.

While the oven is preheating break up the cauliflower and place in a medium mixing bowl. Add the olive oil 1 teaspoon at a time, tossing to coat the cauliflower. Place the coated cauliflower in a 10 inch oblong Pyrex dish and place the dish in the oven.

Mash the roasted garlic into the milk. Add the salt and pepper while mashing. Place in the refrigerator until needed.

Let the cauliflower roast and toss it every 15 minutes. After 60 minutes add the garlic sauce and toss to coat well. Roast another 15 minutes and toss.

Top with the grated cheese and place in the oven. Cook until the cheese is melted and bubbly.

Place a large skillet in the oven and preheat to 325°F.

When the pan is hot, add the oil and swirl to coat the pan.

Add the cauliflower.

Return the pan to the oven and roast the cauliflower for about 20 – 25 minutes.  Stir occasionally.

While the cauliflower is roasting, place the butter, tarragon, marjoram, salt, and pepper in a large bowl.

When the cauliflower is tender, remove from the oven and transfer to the large bowl.

Toss to melt the butter and coat the cauliflower.

Serve.

Preheat oven to 375F.

Slice the squash lengthwise and scoop out the seeds.

Spray a skillet with the oil and place the squash in the pan face down, then place in the oven.

Bake for 30 minutes, then turn over and place 1 tsp butter, 1 tsp maple syrup and half the salt in the hollow of each squash. Grind the fresh pepper over the top and return to the oven, baking for another 15 minutes.

Serve.

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot remove the pan and add the olive oil to the skillet.

Add the Brussels sprouts, toss well to coat with oil and return the pan to the oven.

Roast the Brussels sprouts for 30 minutes. Toss about every 7 minutes.

While the Brussels sprouts are roasting mix the tahini, honey, cayenne, cumin, paprika, salt and pepper together in a small bowl until well blended.

When the Brussels sprouts are done roasting remove the pan from the oven.

Using a rubber spatula, add the tahini sauce to the Brussels sprouts in the skillet.

Fold the sauce together with the Brussels sprouts until well coated.

Serve.

Place a large skillet in the oven and preheat the oven to 325F.

When the oven comes to temperature, place the olive oil in the pan and add the onions.

Toss and add the Brussels sprouts, toss, and return the pan to the oven.

Roast for 20 minutes, tossing occasionally.

While the sprouts and onions are roasting, in a small bowl whisk together the mustard, honey, salt, vinegar, and vegetable stock.

After roasting the Brussels sprouts for 20 minutes, add the sauce to the pan, toss well, and return to the oven for 7-10 minutes.

Toss well and serve.

Place a large skillet in the oven and preheat to 325°F.

Place the oil and butter in the pan and then add the brussels sprouts, garlic, sugar, salt and pepper.

Roast for 20 – 25 minutes. Stir occasionally.

Serve.

Preheat the oven to 325F.

Place the olive oil in a large skillet on the range over medium heat. Add the sliced garlic and cook slowly, stirring frequently, adjusting the heat so that the garlic doesn’t brown.

After 3 minutes, add the broccoli, salt, and pepper, and toss well.

Place the pan in the oven and roast for about 15 minutes, stirring frequently, until the broccoli is cooked to your desired level of tenderness.

Serve.

Preheat the oven to 400°F.

Wrap beets in a paper towel and cook on high in microwave for 5 minutes. Let cool for 5 minutes.

Peel and cut into 1 inch cubes.

Place in a roasting pan large enough so that the beets are not completely touching.

Put the pat of butter on the beets and sprinkle the parsley, salt, oregano and chili powder over the top.

Reduce the heat to 375°F and roast for 20 – 25 minutes. The beets are done when they are slightly crisp on the outside.

Preheat oven to 400°F.

Halve the squash lengthwise. Scoop out the seeds and discard them. Make shallow cuts in a grid pattern along the inside of the squash.

Place 1/2 tsp. butter and 1/2 tsp. brown sugar in the cavity of each squash.

Set the squash in the preheated oven and reduce the heat to 350°F. Roast for approximately 30 minutes. Using a spoon occasionally baste the top and inside of the squash with the sugar/butter mixture.

Remove and serve after allowing to cool for about 5 minutes.

Peel the parsnips and cut lengthwise into the shape of thick French fries.

Place them in a mixing bowl with cold water and ice cubes.

Soak for 30 minutes.

Preheat oven to 400°F.

After soaking the parsnips, drain them and then pat dry with a paper towel.

Place the parsnips and salt in a zipper bag with the rosemary and pepper.

Spray the parsnips for about three seconds with the oil and seal the zipper bag.

Shake to coat the parsnips well with the oil and salt.

Carefully place the parsnips on a non-stick cookie sheet. Avoid the fries touching each other.

Spray lightly with the oil.

Place the cookie sheet in the oven and allow the parsnips to bake for about 7 minutes.

Turn the parsnips at least twice, cooking for about 7 minutes after each turn.

Total cooking time will be 20 – 25 minutes.

Serve immediately.