Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)

Use several trays to roast vegetables until browned.

  • Cauliflower & Romanesco – slice vertically down. drizzle oil
  • Brussel sprouts cut in half, toss with oil.
  • Red carrots, slice lengthwise, toss with oil.

Vinaigrette: shallots, 2 TB red wine vinegar & 6 TB olive oil. Mix with drained can cannelini beans & Za’atar.

Layer: bottom up:

Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.

Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt


Baked Brussels sprouts

August 14, 2014

Cam’s recipe 2014. Bake at 450°

wash, cut stems and halve about 1 lb Brussels sprouts  (enough to cover baking sheet.)

  • Mix together:
  • ¾ C olive oil
  • ¹⁄³ C Balsamic vinegar
  • 4-5 garlic cloves
  • S&P

Line baking sheet with foil.

lay sprouts flat side down.

Pour mixed dressing over sprouts

Cover Brussels Sprouts on baking sheet with foil. Bake 15 min covered, remove cover.

ADD 4 oz chopped pancetta, bake 5 min more.

Sprinkle shaved parmesan cheese over Brussels sprouts in serving dish.