Brussels sprouts have surged in popularity recently and it’s easy to understand why. They’re high in nutrients while low in calories and can be prepared quickly in a variety of ways—baked, steamed, and even eaten raw! This simple side dish recipe serves up roasted sprouts seasoned with just a touch of olive oil, salt, and pepper.”
- 1 pound fresh Brussels sprouts, ends trimmed and halved lengthwise
- 1½ teaspoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground pepper
- 1Preheat oven to 425°F. Line a 15×10-inch baking pan with foil; lightly coat with cooking spray. Set aside. Toss Brussels sprouts with oil, kosher salt, and pepper in a large bowl.
- 2Arrange the Brussels sprouts in a single layer in the prepared baking pan. Roast 15 to 20 minutes or until the Brussels sprouts are brown and crispy, using tongs to turn the sprouts once.
A simple lemony-mustard marinade is all these vegetables need to showcase their amazing flavor. Be careful not to overcook delicate baby vegetables—they lose their lovely colors and fresh flavors.”
- 2 tablespoons water
- 1 tablespoon olive oil
- ½ teaspoon finely shredded lemon peel
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons chopped fresh basil
- 1 clove garlic, minced
- 2 pounds tiny, whole vegetables such as carrots, zucchini, and/or pattypan squash
- 12 cherry tomatoes
- Fresh oregano (optional)
- 1For dressing, combine water, oil, lemon peel, lemon juice, mustard, basil, and garlic in a screw-top jar. Set aside.
- 2Cook carrots, zucchini, and/or pattypan squash in a small amount of water, covered, in a large saucepan for 3 minutes. Add sugar snap peas and/or yellow beans; cook for 2 to 3 minutes more or until the vegetables are crisp-tender. Drain; rinse the vegetables with cold water. Drain again.
- 3Combine the cooked vegetables, tomatoes, and salad dressing in a large bowl, tossing gently to coat. Cover and chill for at least 2 hours or overnight before serving. If desired, garnish with oregano.
These robust, seasoned vegetables pair beautifully with any quick-cooking entree. Try them with steak, chicken, pork chops, or salmon.”
- 1 pound green beans, ends trimmed (if desired)
- 1 medium red onion, cut into thin wedges
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 4 medium yellow summer squash, halved lengthwise and sliced ¼ inch thick
- ⅔ cup balsamic vinegar
- 1Preheat oven to 450°F.
- 2Combine beans, onion, and garlic in a shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Toss mixture till the beans are evenly coated. Spread into a single layer on bottom of the pan.
- 3Roast in the preheated oven for 8 minutes. Stir in squash and roast for 5 to 7 minutes more or until the vegetables are tender and slightly browned.
- 4Meanwhile, bring balsamic vinegar to boiling in a small saucepan over medium-high heat. Reduce the heat and boil gently for 8 to 10 minutes or until the vinegar is reduced by half (the vinegar will thicken slightly).
- 5Drizzle the vinegar over the roasted vegetables; toss until the vegetables are evenly coated.