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Friday, March 2, 2012

Friday's Fare - Two Types of Roasted Vegetables

In the past week, I've made both of the following recipes & they were a hit. You could probably use any of your favorite seasonings in either recipe...chili powder, garlic, onion, etc. I just started simple this time.

Roasted Brussel Sprouts
1 lb fresh brussel sprouts
2 T. olive oil
1/2 t. kosher salt
black pepper, to taste

Preheat oven to 400 degrees. Cut off brown ends & any yellow leaves from the brussel sprouts. Clean them, then cut them in half. Coat w/ olive oil, kosher salt, & pepper. (You can adjust these amounts per your own taste.) Bake about 35-40 minutes, shaking occasionally.

* I baked mine a bit too long & the outer leaves were blackened, but still quite tasty. The insides were so sweet & tender.


Kale Chips
1 bunch of fresh kale
2 T. olive oil
no salt seasoning, to taste
salt, to taste

Preheat oven to 275 degrees. Clean kale. Cut leaves from stems & cut into bite size pieces. Coat w/ olive oil, no salt seasoning, & salt. Bake about 20 minutes or until crisp...be sure to stir them around halfway through baking.

* We LOVED these! The Prophet, The Princess, The Saint, & I just stood at the kitchen island eating them...we never made it to the table! The leaves just melted in our mouths. I can't wait to get more kale to make a whole batch of these.