Best Broccoli of your Life (Other roasted veg suggestions?)

[Anonymous]

I am not always great about eating enough veggies so am trying to really up it this winter. I love roasting vegetables - usually just olive oil, s/p and then roast the heck out of it. Love this for carrots, cauliflower, brussels sprouts, butternut squash and broccoli. This recipe is fabulous though for kicking it up a notch:

http://www.amateurgourmet.com/2008/11/the_best_brocco.html

Basically just involves adding lemon juice, toasted pine nuts and parmesan cheese.

Any other suggestions for roasting vegetables?

[Anonymous]

same recipe but with cauliflower.

Also, carrots.

http://acozykitchen.com/carrot-fries/

[Anonymous]

I'm a fan of tossing roasted vegetables, particularly caulflower, in a salsa verde. I use this one often, though it can be adapted to use most any fresh herb:

1 jalapeno minced (seeds and ribs removed)
2 cloves of garlic miniced
3 tablespoons of fresh cilantro, finely chopped
3 tbs lime juice
4 tbs olive oil
2 tsps salt

[Anonymous]

Fresh green beans, trimmed, tossed with a little olive oil, salt, pepper, and mix in some sliced garlic and thinly sliced onion. Roast on hight heat (I think I usually do around 400?) until they're as tender as you like. Splash with a little balsamic vinegar before serving.

[Anonymous]

Roasted asparagus is wonderful! Toss it with some salt and pepper and olive oil, and roast in the oven. Sprinkle with some Parmesan when it's just about done, and put it back in the oven until the cheese melts. Fabulous.

[Anonymous]

Do you think the broccoli (and above-mentioned green beans) would still be good without the garlic? I'm really sensitive to garlic, but would love to try both of those methods of prep.

[Anonymous]

Pan sear halved or sliced brussels sprouts on the stove top in olive oil, minced garlic, and s&p. When they start to caramelize stir them up, then drizzle with a tbsp or two of balsamic, a tiny drizzle of honey and a squeeze of lemon. Stir it around to coat the sprouts. Turn the heat off but leave them on it for a few minutes so the vinegar thickens.

I serve this as a side, but I also often toss it with pasta and shredded mozzarella and a tad bit more olive oil as a main dish.

LOVE IT.

[Anonymous]

Anonymous wrote:Do you think the broccoli (and above-mentioned green beans) would still be good without the garlic? I'm really sensitive to garlic, but would love to try both of those methods of prep.

Definitely! I usually omit the garlic because I forget or am too lazy. I made this broccoli for lunch today without the garlic - delicious!

[Anonymous]

Roast carrots and parsnips + olive oil, salt, pepper, dill

[Anonymous]

I like roasted root veggies, especially beets (yellow + red).

[Anonymous]

Anonymous wrote:

Anonymous wrote:Do you think the broccoli (and above-mentioned green beans) would still be good without the garlic? I'm really sensitive to garlic, but would love to try both of those methods of prep.

Definitely! I usually omit the garlic because I forget or am too lazy. I made this broccoli for lunch today without the garlic - delicious!

Thanks! I am going to try this tomorrow!

[Anonymous]

Thanks for posting. I oven roast asparagus all the time but never broccoli. I will try it. Does it come out super crunchy?

[Anonymous]

This is super simple but a huge favorite in our house that uses frozen green beans. It's not roasted but it's still really good. I saute some sliced almonds and minced garlic in olive oil until the almonds get a little brown and toasty, then add in thawed French cut green beans. Saute some more on high and add a little chicken stock, salt, and pepper. Bring to a boil, stirring constantly, until the chicken stock evaporates. I swear these do not even taste like frozen.

[Anonymous]

Anonymous wrote:Pan sear halved or sliced brussels sprouts on the stove top in olive oil, minced garlic, and s&p. When they start to caramelize stir them up, then drizzle with a tbsp or two of balsamic, a tiny drizzle of honey and a squeeze of lemon. Stir it around to coat the sprouts. Turn the heat off but leave them on it for a few minutes so the vinegar thickens.

I serve this as a side, but I also often toss it with pasta and shredded mozzarella and a tad bit more olive oil as a main dish.

LOVE IT.

Wow sounds delicious, thanks for posting.

[Anonymous]

I always add a generous splash of balsamic vinegar to my veggies after they are done roasting. Toss well. Yum!