Roasted Carrots

Ok - I have a dirty little secret: I love burnt vegetables.
I know it sounds weird, but there is just something about the added flavor a little char can add to an otherwise boring, healthy food. I'm talking carrots, asparagus, brussels sprouts and even lettuce - yes lettuce! But that is a different post. For this post I am taking on the lowly carrot. Not one of my favorites. Normally consigned to the veggie tray at a party or the thing I tell my kids they can eat if they are really "that" hungry - in baby form, of course. And while I do like them dipped in humus (another go figure) still not something in my "go to" book of recipes. But, carrots are CHEAP! So I thought it couldn't hurt. For this recipe I even spring for the organic bunch that still has the green tops! I know, I know - not cheap anymore... except they still only cost me about $1.50 for the bunch, plus a little of the green left on and roasted is nice too, plus the smaller they are the more tender they are and the less time they take to cook.
I saw this recipe originally on pinterest and can't quite remember how it went. It was something like what is below, but as you can see I sort of throw it all together differently every time. And every time I have been happy with the result.

1 bunch small carrots, olive oil, lemon or lime juice, chili powder, cumin, garlic, salt and pepper, scallions

Preheat your oven to 425 (or your grill - directions for that at the bottom).
Trim all but about 1 inch off the tops of your carrots. then wash by gently scrubbing with a potato brush. A lot of the vitamins are in the top layer of the carrot - so don't peel them!
Put all remaining ingredients (to taste), except scallions, in a large plastic bag. Add the carrots and toss to coat, let sit for about 5 minutes.
Pull out carrots and put on a foil lined cookie sheet and put in the oven. Pour the remaining marinade in a small bowl. Every 5-10 minutes (as often as you remember) turn your carrots and baste with the marinade. Roasting them will take anywhere from 20-30 minutes depending on the size of your carrots. They are done with they are soft and have taken on a golden brown hue. To serve you can drizzle with more marinade if you choose and sprinkle with the scallions.

On the grill: basically they same idea, but you'll want to keep a good eye on them. *I have yet to not actually burn one side - but they were still good. You will still want them on foil or in a grill pan. Cook them alongside whatever else you are cooking and baste every few minutes to keep them from drying out.
Good luck!

Garlic-Roasted Asparagus

o 2 pounds asparagus, trimmed

o    2 tablespoons olive oil

o    4 garlic cloves, thinly sliced

o    Coarse salt and ground pepper

Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Serve warm or at room temperature

To make ahead: Cool asparagus completely; cover and refrigerate up to one day. Bring to room temperature before serving.

Shredded Brussels Sprouts with Bacon

Servings: 4                              Prep Time: 10min                                  Total Time: 40min

o    1 pound brussels sprouts

o    3 slices bacon

o    Kosher salt and pepper

o    Cider vinegar

Trim stem from Brussels sprouts; shred in a food processor fitted with a slicing blade. Set aside.

In a large non-stick skillet over medium heat cook bacon until crisp, 4 to 5 minutes, transfer to paper towels to drain. Discard all but 1 tablespoon rendered fat from skillet. Add brussels sprouts and 1 cup water; season with salt and pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes too dry). To serve; crumble bacon over sprouts and drizzle with cider vinegar.

Nutrition Information:

Calories: 76   Fat: 2.7g   Protein: 5.3g   Carbohydrates: 10.2g  Fiber: 4.3g

Guacamole

This is the best guacamole recipe in the world and one of my best kept secrets (until now). It's packed with flavor and hits on so many different taste elements: smooth and creamy with a little crunch a little heat some savory and a little sweetness. This is the dish that is requested from me for parties more often than anything else - and has turned countless people from avocado haters (wha?!?) to avocado lovers! It takes a little prep time, but is oh so worth it.


Makes: 2 ½ cups           Prep Time: 20min          Total Time: 50 min

  

   4-6 ripe Hass avocados (depending on size)

     1 garlic clove, minced

      1 teaspoon coarse salt

     2 plum tomatoes, seeded and diced

     2 jalapeno chiles, minced (ribs and seeds removes for less heat, if desired)

     1 red onion, minced (soak in cold water 5 minutes, drain and pat dry)

     ½ cup chopped cilantro

   3 to 4 tablespoons lime juice

Mix garlic, salt, tomatoes, jalapeno and onion. Pit, peel and dice avocado. Gently mash into vegetable mixture. Add cilantro and lime juice and stir to combine. Cover with plastic wrap, pushing down directly to contact guacamole in order to prevent discoloration. Place in refrigerator to rest a minimum of 30 minutes to allow flavors to meld. Store up to 1 day. Serve with your favorite tortilla chips or crispy bacon.

Root Vegetable and Chorizo Casserole

The combination of egg and root vegetable gives this an almost potato-like texture once it has been baked. I have never been a fan of turnips, rutabagas or beets, but I actually like them in this dish. (Just don't tell non-turnip eaters what you are feeding them until after they tell you how good it is)

Serves 4    Prep time 15 min    Total Time: 1 hr 20 min

6 cups shredded root vegetable. Suggest turnips as main veg., rutabaga, beets, carrots, even zucchini, etc.
2 lbs chorizo or other sausage of your choice
1 onion, diced
3 eggs, beaten

In a large skillet cook chorizo until done. Put in a colander over aluminum foil to drain completely, set aside. Saute onion over medium heat until it begins to caramelize, about 8 minutes. Combine all ingredients in a large, buttered casserole dish and bake, uncovered in a 350 degree oven for 40 minutes. Cover and continue to bake an additional 20 minutes. Let cool 5 minutes before serving.

*This is a make-ahead meal that can sit in your fridge for up to 24 hours, until you are ready for it
*Freezes well. If baking from frozen add at least another 40 minutes covered, at the beginning. I like to split this in 2 to make 2 meals, bake one and freeze the other.
*The chorizo or sausage should add enough flavor to the dish without additional seasoning, but add if you want.

Roasted Brussels Sprouts

Trim and quarter the desired amount of Brussels Sprouts. In a glass dish toss with a few tablespoons of oil, lemon juice, salt and pepper. Roast in a 375 degree oven for 45 minutes or 425 for 30 minutes - tossing once.

Green Beans with Cider Vinaigrette

This is my favorite recipe for fresh green beans. It's fast and easy and the vinaigrette also tastes great over both chicken and steak (in my opinion anyways).
Servings: 8              Prep Time: 10 min                 Total Time: 15 min

o    Coarse salt and ground pepper

o    2 pounds green beans, stem ends removed

o    2 garlic cloves, peeled

o    1/3 cup olive oil

o    3 tablespoons cider vinegar

o    2 tablespoons Dijon mustard

        

Place beans, garlic, and cup water in a 2- to 2 1/2-quart shallow microwave-safe dish with a lid; season with salt. Cover, and microwave on high until beans are crisp-tender, 6 to 7 minutes. Stir, and pour off any excess liquid. 

Make vinaigrette: Once the beans and garlic have finished cooking remove the garlic. Using the flat side of the blade of a chef's knife, mash garlic into a paste. Place in a small bowl; whisk in oil, vinegar, and mustard. Season with salt and pepper. (To store, refrigerate green beans and vinaigrette separately, up to 1 day.) 

Toss green beans with vinaigrette, and serve

Nutrition Information:

Calories: 120           Fat: 9.1g                  Protein: 2.1g            Carbohydrates: 9.2g                 Fiber: 3.9g