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My favorite neglected vegetable is the beet. We have just lately started having fresh roasted beets on a regular basis. They are sweet, beautiful and healthful.
Last week we visited a restaurant that served Beet Tzatziki on the side. I'm still dreaming about it. I don't have the restaurant's recipe, but there are several online, and the one below is typical. I'll be trying it next week, for sure.
I like to cut brussels sprouts in half, toss them in olive oil and sea salt and roast them for half an hour. Extra treat: add mustard seeds to the toss. (Cover the sprouts loosely with foil if you use the mustard seeds because they will explode all over the oven.)
I like to cut brussels sprouts in half, toss them in olive oil and sea salt and roast them for half an hour. Extra treat: add mustard seeds to the toss. (Cover the sprouts loosely with foil if you use the mustard seeds because they will explode all over the oven.)
Wow, I love roasted Brussels sprouts too. I can't wait to try the mustard seeds on it.
I cut up sweet potatoes (skins on) butternut squash, baby carrots, sweet onions, fresh garlic. Toss in EVOO and salt. Place 2 fresh sprigs rosemary on top and roast for about 45-min to an hour on 400 degrees. Yummy!
I had it once at the Pleasant Hill Shaker Village restaurant. I don't remember it tasting like oysters, but it was very good. I've never seen it in the store. It looks like a brown carrot or parsnip.
It was peeled, boiled until tender, then served in a casserole with a white sauce, sort of like scalloped potato.
My favorite neglected vegetable is the beet. We have just lately started having fresh roasted beets on a regular basis. They are sweet, beautiful and healthful.
Last week we visited a restaurant that served Beet Tzatziki on the side. I'm still dreaming about it. I don't have the restaurant's recipe, but there are several online, and the one below is typical. I'll be trying it next week, for sure.
We often do a roasted root veggie medley (with a tuber and corm or two). Just chop 'em up uniformly, toss with olive oil and seasoning/herbs of your choice, and roast in a shallow pan. Carrots, parsnips, rutabaga, turnip, potato, sweet potato, taro, yuca, and beets are all ones we've used. If using beets, it's better to roast them separately, or everything tends to turn pink.
Green beans, onion, red bell pepper, and summer squash.
Slice the onions into rings the bell pepper into long strips and the summer squash into coin size slices. Sautee' them in olive oil, the pour 3/4 cup of white wine, and 1/4 cider vinegar simmer for 15 to 30 seconds, then plate and enjoy.
Made this a few months ago (don't remember why) and it was good. Only thing I didn't like was the time it spent hogging my oven.
WHOLE ROASTED CAULIFLOWER WITH GREEN HERB SAUCE
1 Large head cauliflower
3/4 C extra virgin olive oil
1/2 C packed chopped fresh flat leaf parsley
1/2 C packed chopped cilantro leaves and stems
1.5 t Dijon mustard
2T sherry vinegar
Line a rimmed baking shhet with parchment. Plop the cauliflower head in the middle. Brush with 1/4C oil and season with salt and pepper. Pull the short sides of the parchment together, fold it up, and keep making folds to seal it. Fold the long ends of the parchment under the cauliflower to make a packet. Put in a preheated 450 degree oven until knife tender (45 minutes or so.) Tear open the parchment on top, then roast another 20 or so minutes.
For the sauce, stir the remaining oil and other ingredients together in a bowl.
Serve cauliflower warm with sauce along side.
I got the recipe frpm one of my Martha Stewart magazines - so I pretty much followed it exactly. I don't find her recipes as "forgiving" as others when it comes to substitution. One thing I WILL change next time is not including the cilantro. We just don't like it.
One of the best ways we've done cabbage is to slice a whole had into thick slabs, drizzle with olive oil, dust with salt and pepper, and oven roast.
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Roasted Brussels Sprouts
