Roasted Broccolini or Broccolette / Roasted Vegetables

 

This recipe will make delicious vegetable side to your meal. It is easy to make yet tastes simply delicious. The following recipe serves 4.

Ingredients:
12 stems broccolini or broccolette
3 garlic clove roughly minced
2 table spoons olive oil
salt and pepper to taste

Method:
Preheat the oven to 350 degree F.

Trim ends of clean broccolini and scatter evenly over a baking sheet on a single layer. Toss the garlic on the broccolini and drizzle with olive oil. Sprinkle with the salt and pepper. Roast for 15 to 20 minutes, until crisp-tender and the tips of some of the florets are browned.

Tips and More:

• Make the same recipe with broccoli. Temperature is same, but broccoli might take a little longer, around 20-25 minutes to cook. The other night, I made roasted broccoli

• Sprinkle with 2 table spoons of Parmesan cheese immediately after taking the broccolini out from the oven. It tastes even better with addition of cheese.
• Vegetable tastes great by itself, you don't have to add lot of seasonings. Simply roasting vegetables will enhance the natural flavors and tastes good. Here are some ideas. 

Roasted Rosemary Garlic Potatoes: Potatoes have healthy starches and they are good for your health when they are cooked right. These rosemary garlic potatoes satisfies your craving for french fries but yet keeps you fit and healthy.

Ingredients:
3 pounds small red or white potatoes - cut into halves (any kind you like - cut into any shape, medium size pieces or into wedges or rounds, any way you want, but the cooking time varies depending on the size of the potato piece)
1/4 cup good olive oil
1 1/2 teaspoons kosher salt (or 1 teaspoon regular salt)
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
1 teaspoon dried rosemary (or use fresh if you have on hand)
2 tablespoons minced fresh parsley

Method:
Preheat the oven to 400 degrees F. Place the potatoes on aluminum lined baking sheet and toss them with olive oil, salt, pepper, rosemary and garlic. Toss until the potatoes are well coated. Spread out the potatoes into 1 layer. Roast in the oven for 40 minutes to 1 hour (depending on the size of the potato piece) or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot. Note: I like my potatoes with skin. They crisp up nicely, and adds texture. Also they add more fiber.

Roasted Brussels Sprouts: These cute little babies has great nutritional values.

Ingredients:
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Method:
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (to your taste), and serve immediately.