Recipes For My Boys: Roasted Vegetables
Showing posts with label Roasted Vegetables. Show all posts
Showing posts with label Roasted Vegetables. Show all posts

Thursday, March 20, 2014

Roasted Okra

I haven't always loved okra.  I would eat it once in a blue moon roasted in the oven, the way my Precious Mama and Grandma cooked it.   However, for most of my life, I despised it.  The sight of slimy green pods just didn't make my heart sing.  Fast forward .. I now put it in stews, soups, peas and beans, loving the flavor and the way it thickens whatever it is cooked in.  I also love Roasted Okra!

Thursday, September 26, 2013

Alfredo Spaghetti Squash

Do you like spaghetti squash?  I have cooked it several times and ways, yet my boys would not eat it. ( They are getting so picky lately, something I definitely need to work on.)  I have tried salt and pepper, butter and parmesan, spaghetti sauce..nope, nothing from my twins.  This time, I decided to go with alfredo sauce.  Good news, my oldest loved it!  He pretty much likes any white sauce and white pizza, just like his Mom.  The twins, well, they were being pretty negative about trying a new dish.  I'll keep making it, next time..I'll start, making it simple with  a little salt, pepper, butter and parmesan.  Sooner or later they should like it, right?!

Vegetables, Roasted Vegetables, Alfredo

Thursday, February 7, 2013

Roasted Rosemary Turnip Roots

When I was younger, you couldn't get me to eat turnips for nothing!  Nope, nothing!  No way, no how!  Fast forward a gazillion years...I love them!  I cook them with ham seasoning but my very favorite way to eat them is roasted.  Oh. My. These are so good!  I could grab and eat them right out of the oven.  Yes, I love them that much now.   So much so, I cooked them twice, in two days, in my Lodge  15" Seasoned Steel Skillet.  This is perfect to roast vegetables in!  I roasted 1 pound and could easily fit another pound in.  The larger ones were quartered, the smaller halved.  Simply seasoned yet robust in flavor.  Try them...I know you will love them also.  Oh,  just in case you hadn't heard.....I am very honored to be hosting a giveaway sponsored by Lodge Manufacturing.  It's for their amazing 15" Seasoned Steel Skillet.  I have cooked in it every day and l just love the ease of cooking from stove top to oven to grill.  It is large enough to accommodate food for my growing boys and much more.  Perfect!  The giveaway will start sometime in the next two weeks.  Stay connected with me so you won't miss out on this fantastic skillet.


Roasted Rosemary Turnip Roots

1 pound turnip roots peeled, halved or quartered
1 1/2 Tablespoon olive oil
1 1/2 Tablespoon fresh rosemary, minced
sea salt

Preheat oven to 425 degrees F.
Mix oil and minced rosemary.
Place peeled and cut turnip roots in skillet.

Brush with oil and rosemary, saving a little oil to brush once out of the oven.
Sprinkle with sea salt.
Cook 10 minutes, turn skillet around. 
Cook another 10 to 15 minutes until done.  Just until fork tender.
Carefully, take out of oven.  Brush with remaining oil.  

Enjoy!



Tuesday, May 15, 2012

Roasted Frozen Broccoli


My oldest told me he loved broccoli.  I was actually being to doubt that this is true.  It seemed every way I made it wasn’t the way he liked it.  I cooked it in soup, casseroles and covered in cheese to no avail.  Last night I decided to roast it in the toaster oven. Jackpot! He loved it!  I put the frozen broccoli florets in the toaster oven with only a spray of olive oil and kosher salt. There is so much that can be done with this.  When it comes out of the oven add a splash of lemon juice and fresh ground pepper. Sprinkle it with grated parmesan and/or cheddar.  Cut it up and add to cooked rice.  The possibilities are endless.  Very easy and great,  just as it is.


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