Baked Cauliflower with Parmesan
Photo by Kai Huang
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Ingredients:
1 head cauliflower
4 cloves garlic, unpeeled
3 sprigs thyme
2 tablespoons extra virgin olive oil
¼ cup Parmesan, grated
Directions:
1. Preheat oven to 400°F.
2. Slice cauliflower into ¼-inch thick pieces.
3. Coat cauliflower and garlic with olive oil and arrange in single layer on baking sheet.
4. Sprinkle with thyme and season with salt and pepper.
5. Bake for about 20 minutes, turning at least once, until cauliflower is golden brown and tender.
6. Sprinkle Parmesan over cauliflower and bake until cheese is slightly melted.
7. Mash garlic cloves and remove peels.
8. Toss and serve.
Roasted Baby Bell Peppers
Photo by Kai Huang
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Ingredients:
1 pound baby bell peppers
1 clove garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Directions:
1. Preheat oven to 425°F.
2. Cut tops off peppers and scrape out seeds.
3. Combine garlic, balsamic vinegar, olive oil and lemon juice. Add salt and pepper to taste.
4. Coat peppers with dressing, inside and out.
5. Place peppers in foil-lined baking dish and drizzle remaining dressing on top.
6. Bake for about 25 minutes, turning every 5-10 minutes, until peppers are tender and slightly blackened.
7. Add water to baking dish as needed to keep vinaigrette from drying out.
8. Remove from oven and serve with pan juices drizzled on top.
Pan-Roasted Brussels Sprouts
Photo by Kai Hang
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Ingredients:
1 pound Brussels sprouts
¼ cup prosciutto, diced
1 clove garlic, minced
¼ cup water
2 tablespoons balsamic vinegar
1 teaspoon extra virgin olive oil
Directions:
1. Slice Brussels sprouts in half lengthwise.
2. Sauté garlic and prosciutto with olive oil in skillet or heavy-bottomed pan until prosciutto is golden brown.
3. Move prosciutto to edges of pan and add Brussels sprouts, sliced side down.
4. Add water and simmer on medium heat until pan is dry and sprouts are golden brown and tender.
5. Season with salt and pepper and remove from pan.
6. Drizzle with balsamic vinegar and serve.