Tag: roasted

Vegetables

Roasted Golden Beets with Honey

cathysmahaLeave a comment

Golden beets have become a staple in my garden. Besides roasting them, the top/greens are also delicious. They are so sweet and roasting them with honey and lemon juice adds a new twist. Leftovers can be used in salad or on their own.

Roasted Golden Beets with Honey

INGREDIENTS:
  • 3 cups roasted golden beets
  • avocado or canola oil for roasting
  • 1/2 tsp fresh thyme
  • 2 tsp fresh lemon juice
  • drizzle with honey
  • salt and pepper
DIRECTIONS:
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Clean the beets and remove the tops and stems. Place the raw, cleaned beats in a large square of aluminum foil. Sprinkle with salt. Close the foil to seal the beets.
  3. Roast for 35-40 minutes or until beets are tender. Remove from oven and cool.
  4. When cool, the skins of the beets should come off easily.
  5. Slice the beets and place in a bowl. Add thyme, lemon juice, salt and pepper. Drizzle with honey. Stir to combine.
  6. Place beets on baking sheet lined with parchment paper. Roast for another 10-15 minutes to carmelize.

This recipe was created by Cathy after looking at numerous recipes and methods.

Appetizers · Vegetables

Crispy Parmesan Cauliflower Bites with Creamy Onion Dip

cathysmahaLeave a comment

Crispy Parmesan Cauliflower Bites are absolutely delicious. This recipe is easy to prepare and great as an appetizer or as a side dish. I haven’t tried this with my grandkids buy I think they would eat it, too. I do love a roasted vegetable, and this one is over the top!

Crispy Parmesan Cauliflower Bites with Creamy Onion Dip

INGREDIENTS:
  • 1 small head cauliflower, cut into thinly sliced florets (about 1/2″ thick)
  • 3/4 cup freshly grated parmesan cheese
  • 2 1/2 to 3 tbps unsalted butter
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp pepper, divided
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley (I used dried parsley)
  • For the dip:
    • 1/2 cup sour cream or Greek yogurt
    • 2 tbsp chopped parsley (I used dried parsley)
    • 2 tbsp chopped chives
    • 1/2 tsp onion powder
    • 1/4 tsp salt
    • pinch of black pepper
  • Toppings (optional): fresh chopped parsley
DIRECTIONS:
  1. Preheat over to 400 degrees Fahrenheit.
  2. Add the butter to a large casserole dish or cookie sheet and place in the oven while it preheats to melt.
  3. Add the parmesan cheese, oregano, garlic powder, 1/4 tsp salt and 1/4 tsp pepper to a small bowl. Mix to combine. Set aside.
  4. Add the cauliflower to a large bowl, then add the olive oil, remaining salt and pepper, and parsley. Toss to combine.
  5. Remove the casserole dish from the oven, add the parmesan cheese mixture to the bottom of the dish and spread evenly.
  6. Place the cauliflower florets into the dish, flat down. Sprinkle any of the remaining parsley or cauliflower bits over the top, then sprinkle a little bit more parmesan cheese.
  7. Place in the oven for 30-35 minutes until the parmesan on the bottom has browned. Remove the dish from the oven and allow to cool for a few minutes.
  8. While the cauliflower roasts, make the dip. Add the sour cream or yogurt to a small dish, then add salt, onion powder, parsley, chives and pepper. Mix to combine.
  9. Place the cauliflower on a plate, top with parsley and serve with the dip.

Recipe from StarInfiniteFood

Appetizers · Vegan · Vegetables · Vegetarian

Balsamic Roasted Tomatoes

cathysmahaLeave a comment

Roasted Tomatoes are a family favorite and are delicious served in a variety of ways. When my garden tomatoes are overwhelming, I turn to roasting them. Sometimes I roast them without the balsamic vinegar, with just olive oil, garlic and occasionally strips of anaheim peppers. The tomatoes are delicious by themselves or served with cream cheese, feta or goat cheese as an appetizer. Try them on a pizza or in egg cups. I’ve frozen the roasted tomatoes with good success and find them to be quite a treat in the winter

Balsamic Roasted Tomatoes

INGREDIENTS:
  • 12 plum tomatoes, halved lengthwise, cores and seeds removed (I used a variety of tomatoes from my garden, halved and not seeded)
  • 4 tablespoons good olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
DIRECTIONS:
  1. Preheat the oven to 450 degrees F.
  2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. (I had to roast mine for 10-15 minutes longer). Serve warm or at room temperature.

Recipe from Food Network Ina Garten

Salads · Vegetables

Roasted Radish and Carrot Salad with Orange-Honey Whipped Goat Cheese

cathysmaha1 Comment

Roasted Vegetables are divine and when I saw this recipe, I had to try it! It’s very tasty and the orange flavor was perfect when served immediately. It would be a special side dish for the Thanksgiving table this year! Megan and I were chatting about the recipe and decided next time we will try roasting carrots, onion and fennel. Mix it up!

Note: I saved leftovers for the next day and the goat cheese mixture was very strong with orange flavor. Perhaps a sprinkle of orange zest on the top only, would be enough.

Roasted Radish and Carrot Salad with Orange-Honey Whipped Goat Cheese

INGREDIENTS:
  • 1 lb. carrots, peeled and chopped into 1.5 inch pieces
  • 1 lb. radishes, trimmed and halved
  • 1 small red onion, halved, then thickly sliced
  • 2 T. olive oil
  • 1/2 T. sugar
  • 1 tsp. dried oregano
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 3 T. fresh parsley (or 1 T. dried parsley)

Topping:

  • 2 oz. goat cheese
  • 3/4 cup Greek yogurt, full fat
  • 2 sprigs fresh thyme (or 1/2 tsp. dried thyme)
  • 1/2 tsp. salt
  • .1/2 of orange zest
  • 2 tsp. honey

Garnishes:

  • 2 T. fresh parsley (or 1-2 tsp. dried parsley)
  • 1/4 c. pecans, roasted & chopped
  • sprinkle of orange zest
  • honey drizzle
DIRECTIONS:
  1. Preheat oven to 425 degrees F.
  2. Add the carrots, radishes, onion, sugar, oregano, salt, pepper and parsley to a sheet pan or roasting pan. Toss to combine then place in the oven and roast for about 35-40 minutes until the veggies are tender.
  3. While the veggies roast, make the goat cheese. Add the goat cheese, yogurt, thyme, salt, pepper, orange zest and honey to a food processor, Process until smooth.
  4. When veggies are done, spread the whipped goat cheese onto a plate/platter. Top with the veggies. Garish with parsley, orange zest, pecans and honey drizzle.

Recipe from TikTok: StarInfiniteFood

New Favorite · Vegan · Vegetables · Vegetarian

Roasted Cauliflower with Pine Nuts and Raisins

cathysmahaLeave a comment

Cauliflower is a vegetable I has grown to enjoy, raw and roasted.  I’ve roasted cauliflower with or without broccoli and other vegetables dozens of time, drizzled with olive oil and kosher salt.  Adding toasted pine nuts and raisins was a delicious treat! I chose to roast flowerettes vs. cauliflower steaks.  Either way, it’s delicious!

The recipe could easily be adapted to Vegan by substituting olive oil for the butter.  I used traditional raisins and dried parsley and, in the future, I plan to try the recipe with Craisins or dried cherries instead of raisins.  Play with it…Make it your own… Enjoy!

ROASTED CAULIFLOWER WITH PINE NUTS & RAISINS

2 heads cauliflower
Extra-virgin olive oil, for drizzling
Kosher salt & freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon unsalted butter
1/4 cup fresh parsley, torn

  • Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
  • Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
  • Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

Recipe from Valerie Bertinelli/Food Network 

Gluten Free · New Favorite · Vegan · Vegetables · Vegetarian

Roasted Brussel Sprouts, Cinnamon Butternut Squash, Pecans and Dried Cherries

cathysmaha1 Comment

Autumn brings cooler weather, falling leaves and wonderful vegetables.  I’ve become a huge fan of roasted vegetables and loved the idea of combining squash with Brussel sprouts.  Adding cherries, nuts and honey were the icing on top of the vegetables.

This is a wonderful dish for a potluck, holiday and just an ordinary night at home.

ROASTED BRUSSEL SPROUTS

4 cups Brussel Sprouts, ends trimmed, yellow leaved removed, halved
2 tablespoons olive oil
salt to taste

ROASTED BUTTERNUT SQUASH

1.5 pounds butternut squash, peeled, seeded and dubbed into 1 inch cubes (about 4 cups)
1 tablespoon olive oil
3 tablespoons honey (or maple syrup)
1/2 teaspoon ground cinnamon

Other ingredients

1 cup chopped pecans or halves
1/2 cup dried cherries (or Craisins)
optional:  2-4 tablespoons honey or maple syrup (I did not add additional honey)

Roasted Brussel Sprouts

  • Preheat oven to 400 degrees. Lightly grease the foil-lined baking sheet.
  • In a medium bowl, combine halved Brussel sprouts, 2 tablespoons olive oil, salt (to taste) and toss. Place on foil-lined baking sheet and roast in the oven for about 20-25 minutes.  During the last 5-10 minutes of roasting, turn them over for even browning.  The cut sides should be nicely browned and partially charred.

Roasted Butternut Squash

  • Preheat oven to 400 degrees. Lightly grease a foil-lined baking sheet.
  • In a medium bowl, combine cubed butternut squash (peeled and seeded), olive oil, honey, and cinnamon. Toss to mix.
  • Place butternut squash in even layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until squash is softened.

NOTE:  You can roast both the Brussel sprouts and the butternut squash on 2 separate baking sheets at the same time .

Assembly

  • In a large bowl, combine the roasted Brussel sprouts, roasted butternut squash, pecans, and cherries (or cranberries) and mix to combine.

OPTIONAL: For more sweetness, add 2-4 tablespoons or honey or maple syrup…add slowly to desired amount of sweetness.

Adapted from Juliasalbum.com

Book Club · Casseroles · New Traditions · Vegetables

Quinoa with Roasted Butternut Squash, Pine Nuts, Feta

cathysmaha1 Comment

Quinoa with roasted butternut squash, caramelized onions, pine nuts and feta…what’s not to like! I often try new recipes to share with others so my Book Club buddies were once again Guinea Pigs.  This recipe takes a while to prepare but well worth the effort!

QUINOA WITH ROASTED BUTTERNUT SQUASH, PINE NUTS & FETA

2 1/2 cups cooked quinoa
2 large onions, sliced
2 pounds cubed butternut squash
3 tablespoons olive oil
1 T. balsamic vinegar
salt
French Vinaigrette salad dressing (add generous amounts of dressing to individual portions)
1/2 cup Feta cheese
1/2 cup pine nuts, toasted

  • Preheat the oven to 400 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
  • Peel the squash and slice it into 3/4 inch cubes, about 2 pounds. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
  • Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Cool slightly before adding to the salad.
Caramelize the Onions:  
  • Heat 2 tablespoons olive oil on high heat in a large skillet.  When oil is heated, add onions and cook on high heat for about 10 minutes, constantly string with wooden spoon. The onions will start to brown, but not brown.
  • Reduce heat to medium and continue cooking for 10 additional minutes, continuing to stir as onions brown even more. Add a pinch of salt over the onions.
  • Continue cooking the onions for 10 more minutes on medium to low heat, stirring occasionally to make sure the onions don’t stick to the pan.  Add a bit of water if the onions begin o stick.  Total cooking time is 30 minutes.
  • Remove the onions from the heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using the wooden spoon, mix the onions scraping the bottom of the pan and coating onions with 1 tablespoon balsamic vinegar.
Assembling the salad:
  • In a large bowl, combine cooked quinoa, roasted butternut squash, caramelized onions, and mix with the dressing. Add the dressing only before the serving, and add as much as you want to individual portions, as both quinoa and butternut squash tend to be on a dry side, and this dressing (when generously applied) fixes this beautifully!
  • Top each individual serving with Feta cheese and toasted pine nuts.

Note: This salad keeps very well refrigerated for up to a week, but only without dressing. Add the dressing before serving.

New Favorite · New Traditions · Vegetables

Roasted Stuffed Kobacha Squash (or Pumpkin)

cathysmahaLeave a comment

Stuffed pumpkin (or in my case Kobacha Squash) was a novel idea I heard about from friends. I found this wonderful recipe and adapted it to use the Kobacha squash I’d recently purchased from Trader Joe’s.

It was a fun, and delicious, experiment and one I’ll try again, shaking it up with different ingredients. This is a great way to use leftover pumpkins from Halloween or Thanksgiving. A new tradition perhaps.

IMG_7582

ROASTED STUFFED KOBACHA (OR PUMPKIN)

1 pumpkin (I used Kobacha squash), about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, shredded
2-4 garlic cloves (to taste) coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/3 cup heavy cream
Pinch of freshly grated nutmeg

  • Center a rack in the oven and preheat the oven to 350 degrees F.
  • Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that’s just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you’ll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn’t so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I’ve always taken my chances with the baked-on-a-sheet method, and so far, I’ve been lucky. (Note: I baked my squash in a round Pyrex casserole lined with parchment paper)

IMG_7561

  • Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
  • Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (It’s hard to go wrong here.)

IMG_7567

  • Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
  • When the pumpkin is ready, carefully, very carefully—it’s heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you’ll bring to the table.

IMG_7579

  • You have a choice—you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I’m a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls, it’s just right alongside the Thanksgiving turkey.
  • It’s really best to eat this as soon as it’s ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.

Recipe Adapted from Epicurious.com

Vegan · Vegetables · Vegetarian

Roasted Kohlrabi and Beets…Really!

cathysmaha1 Comment

This is the first year that I have participated in Grant Farms Community Supported Agriculture (CSA).  My older daughter, Megan, and I decided to try it this year and we’ve enjoyed the fruit and vegetable surprises each week.

Kohlrabi was not a new vegetable to me but I haven’t had it since I lived at home on the farm.  My Mother would slice it and eat it raw with salt. It reminds me of a very crisp, slightly sweet, potato. However, I wanted to try something different and decided to roast it with a few red and gold beets, also in my CSA delivery.

The leftovers were equally good served chilled.  Is this my favorite vegetable recipe? No, but I’m always up for a new adventure and I enjoyed it.

ROASTED KOHLRABI AND BEETS

3 medium to large Kohlrabi, peeled and chopped
5-6 medium beets, peeled and chopped
1 large onion, chopped
1 large clove of garlic, minced
1/4 cup olive oil
1 tablespoon Kosher or Sea Salt
black pepper to taste

  • Preheat oven to 400 degrees Fahrenheit
  • Line large baking sheet with parchment paper or generously grease with olive oil.
  • Place chopped vegetables on baking sheet.  Drizzle with oil, add salt and pepper. Toss to coat evenly.
  • Bake for 30 minutes. Remove from oven and stir vegetables.  Bake another 45 minutes under tender.
Book Club · Gluten Free · New Favorite · Vegan · Vegetables · Vegetarian

Garlic Roasted Green Beans with Shallots & Almonds

cathysmahaLeave a comment

I was craving green beans and our book club was meeting to discuss ‘Gone Girl’ by Gillian Flynn. Our hostess served Tom Yum Koong Soup, favored by one of the characters in the book when fighting off a cold.  Others brought bar food and I brought green beans…never mentioned in the book but satisfied my craving.

This is a simple and absolutely delicious recipe. I’ll be making it again, and again, and again.

GARLIC ROASTED GREEN BEANS WITH SHALLOTS & ALMONDS

2 lb. fresh green beans
5-6 shallots, peeled, and cut into thin slivers
5 large cloves garlic, peeled and cut into thin slices
3 T olive oil
1 tsp. salt (or more to taste)
fresh ground black pepper
1/4 cup flat leaf parsley, very finely chopped
1/2 cup almonds, sliced or chopped
1 tsp. lemon zest

  • Preheat oven to 450 F.
  • Trim ends from green beans. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt & pepper, parsley, almonds and lemon zest. Toss until ingredients are well coated with oil.
  • Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I used parchment paper for roasting vegetables and the results are great).  Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.

Recipe adapted from KalynsKitchen.com