Roasted garlicky brussel sprouts

I'm trying hard to pair just vegetables with protein or vegetables as a main course like a dinner salad. I saw some beautiful looking Brussel sprouts(ask me a few years ago and those words would have not come out of my mouth) and decided to roast them with minced garlic and olive oil. I combined the three ingredients and roasted at 400 for 15 minutes. It was wonderful and simple dish. 

Roasted Parmesan Broccoli

Growing up we didn't eat much broccoli. My mother only made it one way and I didn't really care for it. I was surprised as I normally love her cooking. So I am surprised I even like broccoli. Luckily my children love broccoli. But only steamed. I was happy to find this recipe for Roasted Parmesan Broccoli and as the Cookie Rookie says the wheel isn't being reinvented. The dish is simple but fabulous. We paired it with a roasted sweet pepper and boneless pork chop. 

ROASTED LEMON PARMESAN ROASTED LEMON PARMESAN BROCCOLI

Serves: 4-6

INGREDIENTS

24 ounces broccoli florets
2-3 tablespoons olive oil
2 cloves garlic, minced
½ cup grated parmesan, divided
Juice of 1 lemon
2 lemons, cut into wedges

DIRECTIONS:

Preheat oven to 425F
Spray a baking sheet with non-stick spray and set aside.
In a large bowl, combine broccoli, olive oil, salt and pepper, garlic, juice from lemon, and half of the parmesan. Toss to combine all the flavors.
Arrange broccoli in a single layer on the baking sheet and place lemon wedges around as you see fit.
Bake for 12-14 minutes, or until tender
Remove from oven and sprinkle with the rest of the parmesan. Squeeze lemon wedges over broccoli if desired. Enjoy!

Roasted Brussels Sprouts with Ham and Garlic

This was a delicious recipe I found utilizing brussel sprouts.
Another vegetable I have grown to enjoy. But have not really had since Thanksgiving. The dish is quick to assemble. But I think next time I will seek out a thick cut pancetta or bacon. The ham I was trying to use up but just left me wanting more flavor. I think pancetta and bacon would do the trick.

Roasted Brussels Sprouts with Ham and Garlic 
Yield:12 servings (serving size: 3/4 cup)

Ingredients
1 (1-ounce) slice white bread
3 pounds Brussels sprouts, trimmed and halved
1/4 cup finely chopped country ham (about 1 ounce)
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
3 garlic cloves, thinly sliced
Cooking spray
2 tablespoons grated fresh
Parmesan cheese

Directions
Preheat oven to 425°. Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 425° for 5 minutes or until golden. Reduce oven temperature to 375°. Set aside 3 tablespoons toasted breadcrumbs, reserving remaining breadcrumbs for another use. Combine sprouts and next 5 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375° for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice. Combine 3 tablespoons breadcrumbs and Parmesan cheese; sprinkle over sprouts. Serve immediately.

Oven Roasted Asparagus

I have grown to love asparagus. The same for Haas Avocados and ginger. I don't know why I didn't always. Asparagus is such an adaptable vegetable. I decided on the Pioneer Woman's recipe for oven roasted Asparagus. She has wonderful yet easy dishes to choose from. Next on my food list to like is Brussel Sprouts.

Oven Roasted Asparagus
Prep Time: 5 Minutes Cook Time: 15 Minutes

Ingredients
1 bunch Asparagus
4 Tablespoons (up To 5 Tablespoons)
Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper,To Taste

Directions
Preheat oven to 425 degrees. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so. Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven. Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper. Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.

Slow-Cooked Bombay Potatoes

Crockpots are a busy gal's best friend. Especially when they provide one of favorite Indian side dishes Bombay potatoes. Besides minimal work on the stove top, everything is thrown in the crockpot and six hours later this delicious recipe was done. For my crockpot I had to use the full six hours. And I added frozen peas at the end. It made the dish even better.

Slow-Cooked Bombay Potatoes

 Ingredients:

3 pounds potatoes
1 medium onion
4 tomatoes
2 tsp mustard seeds
1 tsp ground ginger
1 tsp garam masala
1 1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp dried chili flakes
3 tbsp olive oil
1 1/2 to 2 tsp kosher salt
freshly cracked black pepper
coriander (or flat-leaf parsley)

Directions:

Ground the spices. These amounts will give a lovely kick, no extreme heat or anything. If you don’t like your potatoes a bit spicy, you can just leave out the chili flakes. Mince the onion. Peel, wash and cube the potatoes. Wash the tomatoes, squeeze out the seeds and give them a rough chop. I didn’t bother peeling them but you can. Heat the oil, add the mustard seeds (I only had black and brown mixed) and wait for them to start popping. As soon as they pop, you add the onion. Cook for a minute or 4 until it turns translucent.  Add the spice mix and cook for another 3 minutes to get the flavors going. Add the potatoes.  Make sure every potato gets some of the spice mix. Add the diced tomatoes. And the salt. Finish with a few cracks of black pepper. Cook the potatoes on low for 4 to 6 hours, depending on how fast/slow your slow cooker goes. I learned that slow cookers go faster these days than the older models. I even throw in several cups of frozen peas in the last ten minutes and it was even tastier. Sprinkle the finely minced coriander or parsley all over the potatoes before serving. 

Zucchini Fries(Baked)

Zucchini is my favorite vegetable. It is so versatile and delicious. I found this recipe on Pinterest from a pinner named Meg. Pretty much dip the cut up zucchini in egg whites and dip in parmesan cheese and bake at 424 for 30 minutes. Delicious and tasty!

I love perogi. Little pillows of cheese, onion and potatoes. Delicious. Great fried, boiled and now in a casserole. I was playing around in the kitchen when I couldn't find a recipe online using perogi. Though I would like to try />this

Because of the way I was accustomed to eating BBQ's I really enjoy having grilled veggies as side dishes. So I was pleased to find this simple yet flavorful side dish over at Proud Italian Cook. The recipe is again very easy. Grill lightly oiled eggplant, top with fresh tomatoes and mozzarella and basil. Or Pesto. And it will be gobbled up.