SWEET & SPICY ROASTED CAULIFLOWER (Yield: 4 Servings)
1 small head cauliflower, cut into florets
1/4 cup olive oil
3 T. maple syrup
2 T. sriracha
1 T. soy sauce
1 t. garlic powder
1 t. onion powder
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Whisk together olive oil, maple syrup, sriracha, soy sauce, garlic powder, and onion powder in a large bowl until thoroughly combined.
- Add cauliflower florets and carefully toss in maple syrup mixture until coated.
- Transfer florets to lined baking sheet and spread them out into an even layer.
- Place baking sheet in oven and bake for 30 to 40 minutes, or until cauliflower is fork tender.
- Remove from oven and serve hot.
~ 12Tomatoes.com ~
ROASTED-GARLIC ASPARAGUS (Yield: 4-6 Servings)
1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper
- Preheat oven to 400°F.
- Line a large jelly-roll pan with parchment paper. Set aside.
- In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
- Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
- Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
- Transfer to a platter and serve hot.
~ Epicurious.com ~
Add more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.
30-MINUTE PORTOBELLO MUSHROOM STIR-FRY (Yield: 2-3 Servings)
2 cloves garlic, minced (~1 T. or 6 g)
2 tsp minced ginger
3-4 T. (45-60 ml) maple syrup (or agave nectar or coconut sugar)
1/2 t. red pepper flake (more or less to taste)
3-4 T. tamari (or soy sauce if not gluten-free || more or less to taste)
1 T. (15 ml) sesame oil (toasted or untoasted)
3 T. (45 ml) lime juice
1 T. (15 ml) water
2 portobello mushrooms (~20 g each)
1 red bell pepper, thinly sliced (120 g)
1 cup chopped broccolini (91 g)
optional: 1 cup chopped green onion (100 g)91 g)
4 cups (632 g) cooked brown rice or cauliflower rice
1 tsp sesame seeds
- Cook rice (or cauliflower rice) if serving with stir-fry.
- Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).
- Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed.
- Add portobello mushrooms to a large shallow dish, such as a 9×13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
- Chop vegetables as set aside. Once portobellos marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.
- Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
- Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
- Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop
~ MinimalistBaker.com ~
BRUSSELS SPROUTS WITH PANCETTA, SHALLOTS, AND CHERRIES (Yield: 8 Servings)
2 lb Brussels sprouts
3 shallots, thinly sliced
1 teaspoon fresh rosemary, finely chopped
4 tablespoons olive oil
1 (4-oz) package diced pancetta
1/4 cup dried cherries
- Remove stem end from Brussels sprouts and cut each in half. Slice shallots and chop rosemary.
- Preheat large sauté pan on medium 1–2 minutes. Place oil in pan, then add pancetta; cook 3–4 minutes or until crispy. Remove pancetta with slotted spoon, leaving oil in pan.
- Add Brussels sprouts, flat-side down, to pan; cook 1–2 minutes or until golden. Add shallots, rosemary, and cherries; cook 2–3 more minutes, stirring occasionally, or until Brussels sprouts are tender when pierced with a fork. Stir pancetta into Brussels sprouts; serve.
~ Publix.com ~
I was trying out this recipe for use as a party appetizer, and it was a true success story. The Brussels sprouts are blanched in hot water for a few minutes to bring out their bright green color. Once removed from the pot, they are cut with an X about halfway down. A mixture of goat cheese and garlic is piped into the middle and then the entire thing is wrapped in bacon. I usually buy center cut bacon, but for this recipe I suggest using a longer cut. Pop these in the oven for 30 minutes and out come these tasty little morsels. Serve with the picks that secure the bacon for easy handling. I do suggest that you try to find Brussels sprouts that are all about the same size for this recipe. Such a perfect idea for Thanksgiving when you can find them fresh “on the stalk” at your grocer.
BACON-WRAPPED STUFFED BRUSSELS SPROUTS (Serves: 8)
- 18 large Brussels sprouts, stem ends trimmed and loose outer leaves discarded
- 4 ounces cream cheese or goat cheese, at room temperature
- 1/2 teaspoon minced garlic
- 9 slices bacon, halved crosswise
- 2 Tablespoons extra-virgin olive oil
- 1/8 teaspoon ground black pepper
- Fill a large pot halfway with water and bring to a boil over high heat. Add the Brussels sprouts and cook for 2 minutes to blanch. Remove with a slotted spoon and drain in a sieve. Pat the Brussels sprouts dry with paper towels or a kitchen towel. Using a paring knife, cut an “X” in the top of each Brussels sprout, cutting halfway down through the sprout.
- Preheat the oven to 400°F.
- Blend the cheese and garlic in a small bowl. Spoon the cheese mixture into a small resealable plastic bag. Cut a small hole in one of the bottom corners of the bag. Place the cut-out corner of the plastic bag in the “X” of each Brussels sprout and squeeze in a dollop of cheese mixture.
- Wrap a piece of bacon around each sprout vertically, covering over the cheese. Place on a rimmed baking sheet. Drizzle the oil over the sprouts and sprinkle with the pepper.
- Bake the sprouts, flipping them over halfway through the baking time, until the bacon is evenly browned, 25 to 30 minutes. Serve with toothpicks.
~ RodaleWellness.com ~
Never throw away your broccoli stems again. Peel the tough skin on the stalks and cut into 1/8th inch slices. If you slice on the diagonal you will create more surface area and a more attractive final product. Pan fry using the broccoli stems in olive oil for a couple of minutes, turning as they brown, and removing to paper towels to drain. Sprinkle with sea salt to taste and serve. A wonderfully tasty, healthy snack or side.
PAN-FRIED BROCCOLI STEMS (Serves: 4)
- 4 to 8 thick broccoli stems
- About 4 tablespoons grape seed oil or olive oil
- Salt to taste
- Peel broccoli stems and slice crosswise, very thin, about 1/8 inch. (Don’t slice paper-thin because then it’s too easy to burn them.)
- Heat a heavy skillet over high heat and add enough oil to coat well (about 1/8 inch of oil in the pan). When oil is hot add broccoli stems in a single layer. (Don’t add too many at a time because they will cook quickly and you need to turn them all over before they burn.) Turn heat down to medium-high and cook broccoli stems until edges are lightly brown, then flip over with tongs. Cook for 30 seconds to a minute more and remove from oil. Drain on paper towels, sprinkle with salt, and let cool for about a minute before eating.
- Continue with all of the broccoli stems, adding oil as needed.
~ CookingNYTimes.com ~