Za’atar and roasted vegetable salad
January 5, 2019
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.
Olsson Recipes 