Roasted Brussels Sprouts
Preheat oven to 375
Ingredients:
Brussels Sprouts (as many as you like)
Olive Oil
kosher salt
black pepper
Directions:
Cut bottoms off of Brussels Sprouts.
Rinse Brussels Sprouts and pat dry.
Cut each sprout in half and place in a bowl.
Drizzle olive oil (to your liking) over sprouts and mix.
Sprinkle with salt and pepper and mix again.
Place Brussels Sprouts in a single layer on a large baking sheet.
Bake for 15 minutes.
Stir and continue baking for another 15 minutes.
Continue baking until they are golden brown and slightly crispy.
APPETIZERSVEGETABLES
Easy Roasted Potatoes
Preheat oven to 375
Ingredients:
2 pounds potatoes, cut into 1-inch chunks
1/3 C. olive oil
1 package dry onion soup mix
Directions:
Place cut potatoes in a large bowl.
In a separate bowl, mix olive oil and dry onion soup mix together.
Pour liquid over potatoes.
Mix well.
Pour potatoes onto baking sheet.
Spread out evenly.
Bake for 30-45 minutes or until golden-brown.
*May need a sprinkling of kosher salt when finished.
Roasted Potato Wedges with Parmesan Dip
Preheat oven to 400
Ingredients:
Yukon Gold Potatoes (as many as you would like)
olive oil
kosher salt
black pepper
Directions:
Sprinkle olive oil onto cookie sheet (to prevent potatoes from sticking).
Wash and dry potatoes.
Cut each potato in half lengthwise and cut each half into wedges.
Place potatoes in a large bowl.
Sprinkle olive oil over potatoes.
Mix very well making sure to coat each potato.
Sprinkle salt and pepper over potatoes and mix well again.
Place potatoes on cookie sheet.
Make sure cut side of each potato is touching the cookie sheet.
Bake for 20-30 minutes.
Check side that was touching cookie sheet making sure it is golden brown.
If so, gently flip potatoes to brown other side.
Bake 20-30 minutes more until crispy.
Parmesan Dip
1 C. mayonnaise
1/4 C. grated Parmesan
1/4 C. milk
1 T. chopped chives
Directions:
Combine ingredients and dip away!
Roasted Carrots
Preheat oven to 375
Ingredients:
Carrots (as many as you like)
olive oil
kosher salt
freshly ground black pepper
Directions:
Peel carrots.
Cut both ends off.
Cut each carrot in half lengthwise
Place carrots on large sheet pan.
Drizzle olive oil over carrots.
Using your hands, mix carrots and oil until evenly coated.
Place the cut-side down on sheet pan.
Sprinkle with salt and pepper.
Bake for 20 minutes.
Flip carrots over and check for caramelization.
If done to your liking, flip carrots over.
Continue roasting and checking carrots for doneness.
If needed, sprinkle with extra salt and pepper immediately upon removing carrots from the oven.
Chinese Green Beans with Garlic and Onion Sauce
Ingredients:
2/3 C. chicken broth
1 chicken bouillon cube
1 lb. fresh green beans
3 T. olive oil
2 T. butter
4-6 garlic cloves, minced
2 scallions, sliced
1 T. soy sauce
1 t. sugar
Directions:
In a large saucepan over medium heat, dissolve bouillon cube in broth.
Add beans and simmer, until nearly all the liquid has evaporated,
turning beans constantly.
Take beans out of pan and set beans aside.
Heat the oil and butter in the pan.
Add in the garlic and scallions.
Stir fry for 30 seconds.
Add in the beans and toss in the oil and butter until well coated.
Add in the soy sauce and stir for 30 seconds.
*Does not double.
