Roasted Brussels Sprouts

Brussels Sprouts
Olive Oil
Salt
Pepper
Pakrika

Cut the rough ends off the brussels sprouts and cut them in half.  Throw them in a baggie with some olive oil, salt, pepper and paprika to taste, and moosh it all around until the brussels sprouts are evenly coated. Then lay them out on a pan and bake at 400 for 10 mins. Take them out, turn them over and throw it back in for another 8 mins or so.

Novella's Broccoli Salad

Novella's Broccoli Salad

5 C. broccoli, cut into pieces

5 C. cauliflower, cut into pieces

2 C. cheddar cheese, shredded

2/3 C. onion, chopped

1 C. low-fat mayonnaise

½ C. sugar

2 tsp. cider or red wine vinegar

6 slices bacon, cooked and crumbled

¼ C. sunflower seeds

  

Mix broccoli, cauliflower, cheese and onion together; set aside.  Mix mayonnaise, vinegar, and sugar; pour over vegetable mixture, stir thoroughly. Cover and refrigerate one hour.  Top with bacon and sunflower seeds.  

Roasted Veggies and Sausage

Roasted Veggies and Sausage

Potatoes
Sweet Potatoes
Broccoli
Cauliflower
Bell Peppers
Onions
Mushrooms
One package Kielbasa Sausage

Spice rub:
1 Tbsp Rosemary 
4-5 cloves garlic crushed
1/4 tsp red pepper flakes
1/4 cup Balsamic Vinegar
2 Tbsp dried Italian herbs
1/3 bunch fresh parsley, chopped
Salt and Pepper
Olive Oil

Preheat oven to 450 degrees. Chop everything. Put potatoes on large cookie sheet and coat lightly with oil and toss with spice rub (except fresh parsley, add that later). Cook potatoes for about 25 minutes or until beginning to get tender. Remove from oven and add the rest of veggies, sausage and parsley. Toss and mix. Finish cooking until browned. About 30 minutes longer or more.

From Nicole of Cole's Cafe

Honey and Herb-Roasted Root Vegetables

Honey and Herb-Roasted Root Vegetables

1 ½ C. sliced fennel bulb (about one small bulb)

1 ½ C. (½ inch) cubed peeled butternut squash

1 ¼ C. (½ inch) cubed red potato

1 C. (½ inch) cubed peeled turnip

1 C. (½ inch-thick) sliced parsnip

1 Tbsp. olive oil

¾ tsp salt

½ tsp chopped fresh thyme

¼ tsp freshly ground black pepper

6 garlic cloves, peeled and minced

3 large shallots, peeled and halved

Cooking spray

1 tbsp honey

1 ½ tsp cider vinegar

Preheat oven to 450 degrees.  Combine first 11 ingredients in a large bowl; toss well.  Arrange vegetable mixture in single layer on a jelly-roll pan coated with cooking spray.  Bake at 450 degrees for 25 minutes or until vegetables are browned and tender.  Place vegetable mixture in bowl.  Add honey and cider vinegar to vegetables, and toss well.  Makes about 4 servings (serving size: about 2/3 C.)

Roasted Cauliflower

Roasted Cauliflower


1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.