Learning the basics boosts confidence in the kitchen :) Roasted veg dishes are not only simple, but incredibly delicious ways to cook and eat vegetables. Tossing almost any vegetable into the oven that’s coated in good olive oil and herbs brings out the natural flavor of the veg. There really aren’t any rules to this - just use high heat, season well, and wait till there’s some good golden color on the edges. The charred bits are always the best.
This is the best broccoli you'll ever eat. Roasting is such a delicious way to prepare veggies, and broccoli absolutely transforms when cooked in a hot oven. They turn golden brown, the stalks turn tender, and their flavor is enhanced. When roasting any vegetables, it's super simple: don't be afraid of oil & salt! Don't skimp, and toss the vegetables so that they're properly coated in oil and seasoning.
This roasted broccoli really wakes up the taste buds. Flaky sea salt, cracked black pepper, and thinly sliced garlic are the base for great seasoning, but what really brings this broccoli up a notch is the addition of shichimi. Shichimi Togarashi is a Japanese blend of seven spices that varies depending on the region or cook. The typical ingredients include sansho (Sichuan pepper), dried citrus peel, sesame seeds, ginger, garlic, shiso, nori, hemp seeds, and chiles. This mixture is wonderful on meat, noodles, rice, and fried foods. I love adding shichimi to my eggs or on top of my avocado toast!
After the broccoli is roasted, finish it off with a good squeeze of lemon juice and fresh lemon zest for some good brightness and acid. The cake topper is tossing in shaved Parmesan cheese for some nuttiness. This recipe works well for regular weeknight dinners, or as a side for entertaining. There's no need to measure a ton of ingredients - just toss it all together and roast it off in the oven for 15 minutes :)
Speaking of the holidays, this week's recipe is a simple and cozy side dish that is wonderful for this time of year. Roasting vegetables brings so much depth of flavor to the party, and also gives each piece of pumpkin a nice toasty edge. Adding pumpkin seeds for crunch, and dried cranberries for a tart contrast makes this the easiest dish to bring to your holiday parties this year.
This recipe is completely adaptable. Don't have pumpkin? Try butternut squash or sweet potato. I like adding cinnamon, pumpkin seeds and dried cranberries, but roasting the veg with trimmed Brussels sprouts, bacon, prosciutto, shallots, pecans, kale, ginger, chili, or cumin is wonderful as well. In this recipe, I finish off the dish with a drizzle of honey or maple syrup, and flaky sea salt, but fresh parsley, feta, or even tossing it with pasta is delicious, too! Watch the video recipe below and let's get cookin!
The flavor of cauliflower is mild, and a bit sweet and creamy - it acts as a canvas for whatever . Roasting this veg is glorious, and let's face it; everything is better with cheese! This recipe is for a really delicious and addicting snack that is as simple as slicing florets of cauli, roasting them for 15-20 minutes, and then adding tons of cheese and fresh parsley. Baking grated Parmesan turns the warm, nutty cheese into salty crisps. These Parmesan Roasted Cauliflower Crisps taste like one of my favorite indulgences - chips. The tender roasted cauliflower is perfectly seasoned, and the baked cheese gives them a nice crust. I could easily polish off a tray of these yummy cauliflower crisps :) Let's get cookin!
