Oven Roasted Cauliflower
- 1 large cauliflower, about 2 pounds, cut into 1 1/2-inch flowerets
- 1/3 cup extra-virgin olive oil
- 2 1/2 tablespoons lemon juice
- 1 1/2 teaspoons finely chopped fresh rosemary leaves
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon fresh cracked white pepper
- 1 1/2 teaspoons minced garlic
Preheat the oven to 375 degrees F.
In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan. Remove the pan from the oven and serve immediately.
- 3-4 medium zucchini
- tsp chopped garlic
- tbsp olive oil
- tsp chopped parsley
- couple drops lemon juice
- Salt and pepper
Shred zucchini on mandolin lengthwise into julienne (long strips). Put the olive oil & garlic in cold sauté pan and turn on medium high heat, when garlic starts to sizzle and turn a light brown color add zucchini and other ingredients. Turn heat to high and sauté for 2 minutes.
Rosemary Roasted Vegetable Medley
- 2 small tomatoes cut into 8 wedges
- 1 medium zucchini, cut into 1/4 inch thick coins
- 1 cup sliced mushrooms
- 1 medium red onion, cut in half and thinly sliced
- 1/4 cup olive oil
- sea salt and pepper, to taste
- 2 Tbs fresh rosemary, chopped
Preheat the oven to 400oF. Toss all ingredients together. Spread vegetables on a roasting pan and cook for 20 minutes, or until the onions are tender. Stir occasionally.
- Preheat oven to 220 C/425 F
- Cut your veg into 8-cm/3-inch sticks, making sure they are even in thickness.
- Line a baking tray with baking paper and a light layer of olive oil.
SEASON – go with the usual salt & pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay
Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
Preheat the oven to 425.
- 4 to 5 pounds of broccoli (about two large bunches) – cut into florets DRY COMPLETELY
- 4 garlic cloves, peeled and minced
- Lemon – for zesting and juice
Place florets into large bowl. Toss broccoli with minced garlic,5-6 TBSP of olive oil, sea salt and pepper (to taste). Place florets onto a foil lined cookie sheet. Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove from oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil and enjoy!
Marinated Brussels Sprouts (serves 8)
- Generously salted water to cover
- 2 pounds Brussels sprouts, preferably fresh of about equal size (frozen sprouts also work)
- 1 tablespoon olive oil
- 4 tablespoons vinegar
- 1 teaspoon soy sauce
- ½ teaspoon dry mustard
- ½ teaspoon salt & sugar
- ¼ teaspoon oregano & thyme
- Salt & pepper to taste
Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer leaves and cut an X into core with tip of a knife (this promotes even cooking). Cook for 6 – 8 minutes until cooked but still bright green. Drain. Mix remaining ingredients in a bowl. Add hot sprouts, stir several times. Chill for 4 hours before serving.
Sugar Free Ketchup
- 1 can tomato paste (6oz)
- 1/3 cup cider vinegar
- 1/3 cup water
- 1/3 cup splenda
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/8 tsp pepper
Just combine all ingredients. The recipe also called for 1/8 tsp allspice and 1/8 tsp cloves, but that’s optional. It’s not Heinz, but it’s not bad.