It’s that time of year that everyone wants to eat right because they know Santa is watching to see who was a good or bad boy/girl. However, instead of hopping on the juicing band wagon, jump on the Roasting bus. I told you it was my favorite (As well as Ina Garten’s). I have done it to zucchini, Brussels sprouts, and asparagus the most. I will say I have pretty much roasted everything other than my socks. (Don’t tempt me)
- 2 tbsp. olive oil
- 1 tsp. minced garlic
- Pinch of salt (sea salt preferably) black pepper & red chili flakes (its just a pinch, but leave out if you have no taste buds)
- 1 tbsp. of shredded parmigano reggiano
Mix all ingredients, other than the cheese, with whatever vehicle you are roasting. For example, when you roast the sprouts, I would slice them in half and then toss with the oil mixture. Roast at 350 degrees for 15-20 min, maybe turning once for even crisping. Lastly, when cooling out of the oven (right before serving), sprinkle the reggiano over the veggies.
Happy Eating, XO.
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