This post is an ode to my trainer. He seems convinced I don't know what a vegetable is. Anyway, long weekend = cooking. Roasted veggies are super easy. You know I love roasting because it brings out the natural sugars and intensifies flavors. Last night, I cranked up the oven to roast sweet potatoes, carrots and Brussels sprouts. I made my distant-cousin-to-the-real-thing version of fried corn on the stove top.
Brussels sprouts are easy. Rinse, trim and cut them in half. Toss with olive oil, salt and pepper. You can use kosher or sea salt. Always use freshly ground black pepper. I jazzed it up and used lemon pepper this time.
Place them cut side down on a baking sheet and roast them in a 400-425 oven.
Moving on to carrots. Rinse peel and chop. Toss with olive oil, salt, pepper and a pinch of sugar. Spread on a baking sheet and roast at 400-425. Right before they are done, toss with chopped fresh rosemary. If you are using dried rosemary, you can add it when you're giving the carrots the olive oil massage.
No pics of the sweet potatoes, but here's how you do it: Pierce them with a knife after scrubbing them. Place on a baking and roast at 400-425. When you see that awesome clear, sticky goodness drip from the cuts, you know they are done.
Lazy girl's lighter fried corn: Grab a 10" skillet. Add 2 tsp olive oil and 1 tsp light butter. Warm the oil and then add two slices of turkey bacon. You're trying to flavor the oil, so cook the bacon slowly.
Brussels sprouts are easy. Rinse, trim and cut them in half. Toss with olive oil, salt and pepper. You can use kosher or sea salt. Always use freshly ground black pepper. I jazzed it up and used lemon pepper this time.
Place them cut side down on a baking sheet and roast them in a 400-425 oven.
Remember, caramelized is synonymous with delicious!
No pics of the sweet potatoes, but here's how you do it: Pierce them with a knife after scrubbing them. Place on a baking and roast at 400-425. When you see that awesome clear, sticky goodness drip from the cuts, you know they are done.
Lazy girl's lighter fried corn: Grab a 10" skillet. Add 2 tsp olive oil and 1 tsp light butter. Warm the oil and then add two slices of turkey bacon. You're trying to flavor the oil, so cook the bacon slowly.
Once the bacon is done, pull it and replace with some fresh sage leaves. Notice the fond in the pan? That's what you want.
Add a bag of frozen corn. Season with salt and pepper.
Cover and cook on low until corn is hot. The thawing corn deglazed the pan. Make sure you scrape up all that brown goodness.
Stir in chopped fresh sage and rosemary if you have it.
I don't add the turkey bacon back to the corn (I would if it got crispy like pork bacon.) I did chop it and eat it with the Brussels sprouts.
The next post will be coconut ice cream!
No comments:
Post a Comment