Tag Archives: roasted

Roasted Brussels Sprouts

4 Nov

Brussels Sprouts  are a sure hit with adults but the kids will love them too. No left overs here!

Brussels Sprouts contain vitamin A, C and dietary fiber.

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What you will need
2 cups of Brussels sprouts, rinsed, and halved lengthwise. Discard outer leaves.
1/4 cup of olive oil
salt and pepper
2 tablespoons of water
1/2 fresh cut lemon

Pre-heat oven to 375. Place Brussels Sprouts in a glass roasting pan lightly coated with oil.  Add the olive oil, water and fresh squeezed lemon.  Toss the sprouts to coat. Sprinkle salt and pepper to taste. Place dish in the oven and  roast for 15 minutes. Remove from the oven and flip them with a spatula. Place back into the oven and roast for 15 more minutes. Remove from oven and serve! Don’t! over cook.

Enjoy!

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Herb Roasted Potatoes With Baby Carrots

2 Oct

You can’t go wrong with Herb Roasted Potatoes because they are so easy to make and  taste so good. Make some on a cold day to warm up the house when the temperature drops!

Make a double batch so you have leftovers for lunch during the week!   You can add other veggies if you don’t have carrots.

Roasted Potatoes

4 large potatoes                                                                                                                                                                                                     1/4 cup olive oil
1 tsp. salt
1 tsp. black pepper
2 tbsp. herbs such thyme, parsley, rosemary, oregano, sage
3 cloves chopped garlic
1/2 med onion sliced
2 cups baby carrots

Preheat Oven to 400 degrees
*Cut the potatoes into even chunks and place in a bowl with the olive oil, salt, pepper, and garlic.

*Toss until the potatoes are well coated. Transfer the potatoes to a  baking pan  and spread out.

*Put the carrots and onions into the same bowl, toss and coat with more oil if needed and set aside.

*Roast in the oven for 45 minutes or until slightly browned.

*Flip the potatoes once or twice with a spatula during cooking, for even browning.

*For the last 15 to 20 Minutes add the baby carrots and onions, bake until tender.

*Remove the potatoes, carrots, and onions from the oven and transfer to a serving bowl. Toss and add
a drizzle of olive oil along with the herbs.

**Can be refrigerated for a couple of days or frozen.

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