Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

YIELD: SERVES 2 TO 4
TOTAL TIME: ABOUT 35 MINUTES
PREP TIME: 5 MINUTES
COOK TIME: ABOUT 30 MINUTES, DIVIDED

INGREDIENTS:

• about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• about 1/4 cup balsamic reduction or glaze (I used Trader Joe’s or make your own balsamic reduction)
• 1 tablespoon light brown sugar, packed
• parmesan cheese, optional for garnishing
• toasted pistachios, optional for garnishing

DIRECTIONS:

1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.
3. Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn’t make them taste sweet, but if you’re adverse to adding sugar, it can be omitted.
4. Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, personal preference for doneness, oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.

source:https://www.averiecooks.com

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

Prep Time 10 mins
Cook Time 35 mins
Total Time 40 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 424 kcal

Ingredients

• 1 pound baby red potatoes
• 8 ounces (1/2 of a 16-ounce bag) petite baby carrots
• 1 teaspoon of EACH dried basil, dried thyme, dried oregano, and paprika
• 1/2 teaspoon onion powder
• Salt and cracked pepper
• 1/4 cup olive oil separated
• 8 ounces (2 cups) asparagus
• 1/2 large yellow onion
• 1 package (13 ounces) skinless smoked sausage (we use turkey sausage)
• 1 tablespoon minced garlic
• 1/3 cup freshly grated Parmesan
• Optional: fresh parsley

Instructions

1. Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional).
2. Halve the baby red potatoes (or cube if they are larger). In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt + pepper (I use a heaping 1/4 teaspoon of salt and pepper). Mix together.
3. Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes.
4. Meanwhile, prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion. Coin the sausage.
5. Remove the potatoes and carrots from the oven and using a spatula push them to one side of the pan. On the other side add in the chopped asparagus, sliced onion, sausage, and minced garlic. Add the remaining 2 tablespoons olive oil and remaining seasoning mix. Toss to combine and then toss those ingredients with the potatoes and carrots.
6. Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated parmesan and fresh parsley as desired.
7. Enjoy immediately.

source:https://www.chelseasmessyapron.com

Roasted Vegetable Grain Bowl with Tzatziki

Roasted Vegetable Grain Bowl with Tzatziki

Prep time 10 mins
Cook time 45 mins
Total time 55 mins
Roasted Vegetable Grain Bowls – a gluten free grain bowl filled with spiced roasted vegetables then covered in a creamy Tzatziki Sauce. A meal your family will love and perfect for meatless Monday!
Author: Krista @ JoyfulHealthyEats.com
Recipe type: Gluten Free, Kid Friendly, Vegetarian, Easy Healthy Recipes
Serves: 4-6

Ingredients
Moroccan Roasted Vegetables:

• 3 cups cauliflower florets
• 1 red pepper, cut into 1" cubes
• 1 yellow pepper, cut into 1" cubes
• 1 red onion, cut into 1" cubes
• 1 zucchini, cut into ½" slices
• 2 carrots, cut into 1" slices
• 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
• 1½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground coriander
• ½ teaspoon ground cinnamon
• 2 tablespoons olive oil

Tzatziki Sauce:

• ¾ cup plain greek yogurt
• ½ cup grated cucumber
• 2 tablespoons lemon juice
• 1½ teaspoons dry dill
• 1 garlic clove, grated
• salt to taste
• 1 cup dry quinoa
• 2 cups water

Instructions

1. Preheat oven to 400.
2. In large bowl, add cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
3. In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
4. Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
5. Spread vegetables out on a baking sheet.
6. Bake for 20 minutes.
7. Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
8. In the meantime add quinoa and water to a medium saucepan. Bring to a boil. Cover and reduce to simmer for 15 minutes. Let rest for 5 minutes and fluff the quinoa with a fork.
9. In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
10. Serve quinoa with roasted vegetables and finish with 2 tablespoons of the tzatziki sauce. Serve

source:https://www.joyfulhealthyeats.com

CURRY ROASTED CAULIFLOWER

CURRY ROASTED CAULIFLOWER

PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
Author:Cathy Trochelman
Serves:4-6

INGREDIENTS

• 1 small head cauliflower, cut into florets (about 6 c.)
• ½ yellow onion, sliced
• 6 Tbsp. olive oil
• 1 Tbsp. curry powder
• 6 garlic cloves, minced
• 1½ tsp. sugar
• ¾ tsp. dried ginger
• ¾ tsp. kosher salt
• ⅛ tsp. pepper
• cilantro, for garnish

INSTRUCTIONS

1. Preheat oven to 400°.
2. Combine all ingredients except cilantro. Toss until cauliflower is evenly coated.
3. Spread cauliflower evenly on rimmed baking sheet.
4. Roast at 400° for 20 minutes or until cauliflower reaches desired tenderness.

source:http://www.lemontreedwelling.com