Roasted Brussels Sprouts

Roasted brussels sprouts have become one of my favorite vegetable side dishes.  They become crispy and tender melt-in-your-mouth morsels once they are browned in the oven, and of course they are healthy too which is a bonus.  There are many things you can add to them, but this recipe is very simple, just olive oil, salt, and pepper.  We had them with miso-ginger salmon and it was a delicious meal!

Ingredients:

Brussels sprouts (we used about 1.5 pounds)

1/4 cup olive oil

1 t salt (or more to taste)

1/2 t freshly ground black pepper

extra olive oil for drizzling (optional... we use our good Italian olive oil for this because it adds an extra boost of flavor)

Directions:

Preheat oven to 400 degrees F.  Slice the hard end of of each Brussels sprout and slice it in half.  If there are any really small ones you can leave them whole so they all stay about the same size. Mix them in a bowl with the olive oil, salt, and pepper until evenly coated.

Roast the sprouts for about 20 minutes, or until the side facing down has browned.  Stir them up and roast for an additional 20 minutes, or until they all have dark golden brown color. You may need to stir one last time and roast them for an additional 10 minutes.  Taste them to see if you need to add more salt when they are done.

As I said, these went great with our salmon, but they would also go well along side of any protein.  Enjoy!

Red Vegetable Curry

After receiving a fall mixed produce crate from our local organic delivery service (another Groupon deal) we were left with a cornucopia of root vegetables and squash.  Acorn squash and spaghetti squash to be specific.  Squash is one of those things I've never really liked and it was a challenge to come up with ways to cook it so that I would actually eat it.  The first attack: acorn squash, along with trying to use up as much of the other random vegetables as possible (small potatoes, beets, turnips, onion)
I decided on making a vegetable curry, roasting the squash and root vegetables.  The squash was pureed to thicken the curry, and the other vegetables were simply added once they were done.  It made for a warm & delicious fall dinner, as well as super healthy and vegetarian.  The purple beets & yellow squash combination turn the curry a beautiful bright red color, hence the dish's title.

Ingredients:

• 1 small acorn squash (butternut squash or pumpkin would work too)
• 1 large beet
• 1 large Potato or two medium
• 1 turnip (optional)
• 2 carrots, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can garbanzo beans
• 1 1/2 cups chicken broth (or vegetable broth)
• 1 tablespoon yellow curry powder
• 1 tablespoon red curry paste (or use more yellow curry powder)
• 1/2 teaspoon cayenne pepper (more or less to taste)
• olive oil
• handful of chopped fresh parsley
• 1 tablespoon fresh lemon juice (I used apple cider vinegar but lemon juice is ideal)
• fresh basil & roasted sunflower seeds as garnish

Directions:
Heat oven to 375 degrees F
Start by roasting the acorn squash.  Halve it, scoop out the seeds & pulp, brush the inside with oil and place face-side down on a baking sheet.  Bake for 35-40 minutes or until the inside is completely fork tender.  Before and after roasting shots below.

Next, peel and cube the beet, potato, and turnip (if using).  Mix with olive oil, salt, and pepper in a large bowl.  Spread evenly onto a baking sheet or dish, and place in the oven for about 30 minutes, or until tender.

While the vegetables are roasting... Heat 2 T oil over medium heat.  Add the red curry paste and stir quickly (it splatters) to infuse the oil with the curry flavor. 
Next, add the carrots and sautee for 3-4 minutes.  (Some of the curry paste stuck to the bottom of my pan, so I had to deglaze with a few tablespoons of broth so it wouldn't burn.  This may or may not happen depending on your pan.)  Then add the chopped onion, and continue to sautee until the onions soften, about 10 minutes.  Next add the garlic and cook for 2 more minutes.

Pour 1 cup broth into the pan, along with the yellow curry powder and cayenne pepper. 
Bring to a simmer, add the garbanzo beans, and cook on low for 10-15 minutes, or until you are ready to add the squash.
When the acorn squash is done, scoop out the flesh. Combine this with 1/2 cup broth and blend. (Immersion blender or food processor will work)  Stir this mixture into the curry and continue to simmer over low heat.

When the other vegetables are done roasting, remove them from the oven and stir into the curry mixture. 
Add chopped parsley and lemon juice, stirring to combine.

Serve over rice, sprinkle chopped fresh basil and sunflower seeds on top.

 

If you're interested in the second squash recipe, check out our spaghetti squash side dish with tomato, black olives & feta cheese.