Tag Archives: Vegetables

Quick “Roasted” Brussels Sprouts with Bacon

10 Feb

Brussels sprouts with bacon

I’m not sure why everybody is always hating on Brussels sprouts. They’re my favorite vegetable, especially when they’re roasted… mm mmm! I came across this recipe in my America’s Test Kitchen Quick Family Cookbook and tried it out. It was a fabulous way to quickly cook the sprouts (there’s a microwave involved!), but still have the awesome results brought on by roasting.

Serves 4

Total Time: 15 minutes

Ingredients

  • 2 slices bacon, sliced into ¼-inch pieces
  • 1 pound Brussels sprouts, trimmed and halved
  • Salt and pepper

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Microwave bacon in large bowl, uncovered, until rendered, about 3 minutes. Stir in Brussels sprouts, cover, and continue to microwave until largest sprout is just tender, about 4 minutes.

Transfer mixture to rimmed baking sheet and broil, stirring occasionally, until bacon is crisp and sprouts are lightly browned, about 3 minutes. Season with salt and pepper to taste, and serve.

From America’s Test Kitchen’s Quick Family Cookbook

Roasted Buddha Bowl

29 Oct

buddha bowl

I wasn’t expecting a lot from a bowl filled with veggies and beans, but this really hit the spot. Both the cauliflower and broccoli were vastly improved by the roasting process as were the chickpeas. Seriously, if you’ve never had roasted, crunchy chickpeas, you’re missing out. But, my favorite part of the dish was the sauce. Holy moly. That was some good stuff. I think it was the nutritional yeast that gave it the unique flavor I loved so much, which was a relief because I was a bit scared of the stuff. I can’t wait to try using it to make “cheese” sauces and such. Anyway, the sauce was so good I made another double batch later on just to have on hand for other assorted veggie bowls. Oh and don’t be like me and forget about making some sort of grain to go with the Buddha bowls. Sadly I didn’t have time to make brown rice so I went with white. Which was delicious, but the nuttiness of brown rice would be so amazing with this.

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Glazed Carrots with Rosemary

8 Oct

I bought some carrots that I’d planned to roast as a side dish for my crock pot roast this weekend. However… I sort of forgot about them until the last minute so I had to change up my strategy.

I needed a cooking method that would make the carrots taste super delicious in a short amount of time and found this recipe in my America’s Test Kitchen Family Cookbook. The original recipe doesn’t call for rosemary, but there were a few alternative recipe versions listed and the addition of rosemary was one of them. I’m sure these carrots would have been fabulous without the rosemary, but I’d add it if you’ve got it. It added a nice little punch of flavor that took these over the top. I’d dare say they outshined my roast & mashed potatoes.

  • 1 pound medium carrots (about 6), sliced on the bias ¼” thick
  • ½ teaspoon salt
  • 3 tablespoons granulated sugar (divided)
  • ½ cup low-sodium chicken broth (can use veggie broth)
  • 1 tablespoon unsalted butter
  • 1 teaspoon rosemary, minced
  • 2 teaspoons lemon juice
  • Ground Black Pepper, to taste

1. Bring carrots, salt, 1 tbsp sugar, and chicken broth to boil  in a 12″ nonstick skillet over medium-high heat; reduce heat, cover & simmer until carrots are almost tender when poked with tip of paring knife, about 5 minutes.

2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tbsp, 1 to 2 minutes. Add butter, rosemary, and remaining sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light golden, about 3 minutes.

3. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.

Dill Veggie Dip & Creamy Fruit Dip

22 May

Dips are one of those things that kind of get thrown together at the last minute without much thought. Which is nice really, because it’s an easy way to add a little extra oomph to your fruits and veggies. Trouble is, there are a lot of bland, boring dips out there that don’t produce any sort of excitement for the nibbler. There’s nothing worse than going to a party, dipping your carrot stick into what looks like a bowl of awesomeness, only to come away with a bad taste in your mouth. This is why I’ve found the perfect veggie and fruit dip for you!

Dill Veggie Dip

 

I have to say, this dill dip is especially good. After finding this recipe, I knew I would never need another one as long as I lived. Now can I just give you a couple pointers for making dips? These are very important. The first tip is to choose your calorie-saving components wisely. Some low-fat substitutes can be used without anybody being the wiser. Some will make your dip taste like cardboard. In my experience, not only is low-fat cream cheese just as delicious as the regular stuff, it also doesn’t need to be softened before using so it saves on time! (This just applies to dips… using reduced fat cream cheese for other items such as baked goods can really screw them up… I know from experience). I used low-fat cream cheese for both of these recipes with great results. The one low-fat item I never ever buy is sour cream. It tastes HORRIBLE. It will make your dip taste horrible. And then you will be left with a giant bowl of dip that nobody wants to eat. Now, I guess if you’re on a really strict diet and want to make some crappy dip for yourself, go right ahead. Just don’t punish everyone else with it. One other option that is often used in place of sour cream is Greek yogurt. I cannot vouch for this. I’ve never really tried it in dips. However, from my experience using it elsewhere, it doesn’t have the same creamy, thick texture that sour cream does (even though everyone claims it does…). Plus it’s way more expensive. I guess my point is, if you’re really watching your waistline, eat less of the delicious dip instead of buckets of the crappy tasting stuff.

The second important rule when making great dip is to make it ahead of time! If you taste the dip right after you make it, then taste it again after several hours (or even better, overnight), you will be amazed at how much different the flavor is. All those herbs and seasonings really do need time to mingle in order to taste right. So plan ahead!

Creamy Fruit Dip

Now, fruit doesn’t necessarily need dip to accompany its already sweet, delicious taste, but if you want to add another fun element to your fruit platter, this dip is an easy way to do it. I liked this recipe because there were only two ingredients and it wasn’t sickeningly sweet. I mixed mine by hand, but if I were to do it again, I’d use an electic mixer. That marshmallow fluff is pretty slippery and a little resistant to mixing. I thought this dip paired especially well with strawberries!

Potato Puffs

18 Apr

As soon as I saw these beautiful puffy potatoes, I knew I had to try making them. To my surprise they were actually quite easy to make! They were so fun and looked so fancy (not to mention being delicious!).  Definitely a great alternative to your standard potato side-dishes!

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Roasted Red Potatoes

12 Mar

I don’t normally like red potatoes. I don’t know what it is. Maybe it’s because every time I eat them it’s at some fancy-pants restaurant that boils them and makes them taste like grossness. If you’re going to eat a red potato, you have to roast it. That’s all there is to it.

This is a great recipe to use if you want to turn out some perfect taters. Salt, pepper, and olive oil is all you need to have a delicious irresistible starch sitting on your dinner plate.

Serves 4

Prep Time: 5 minutes

Total Time: 50 minutes

If using very small potatoes, cut them in half instead of into wedges and flip them cut-side up during the final 10 minutes of roasting.

  • 2 pounds red potatoes (6 medium), scrubbed and cut into 3/4-inch wedges
  • 3 tablespoons olive oil
  • Salt and Pepper

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Toss the potatoes with the oil and season with salt and pepper. Arrange the potatoes in a single layer on a rimmed baking sheet, with one of the cut sides facing down. Cover with foil and roast for 20 minutes.

Remove the foil and continue to roast until the sides of the potatoes touching the pan are crusty and golden, about 15 minutes. Flip the wedges over using a spatula, and continue to roast until they are crusty and golden on both sides, about 8 minutes longer.

America’s Test Kitchen Family Cookbook, 3rd Edition

Whole Roasted Brussels Sprouts

8 Mar

Apparently I’m one of the weird people who love brussels sprouts. And I can’t figure out why they’re hated so much, because they’re so dang delicious! This was the first time I’d actually bought fresh, not frozen brussels sprouts and I’m definitely going to do that more often. So little prep was involved in creating these little gems and man were they good!

You may be wondering what the other crap in this picture is. I got a little carried away with trying new things for dinner that night…. roasted brussels sprouts with quinoa and crunchy tofu. It was edible, but not my most favorite meal ever. I may continue to experiment with quinoa and tofu, but not at the same time. So just stick with the brussels sprouts on this one.

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