Tag: vegetables
Roasted Brussel Sprouts
Roasted Brussel Sprouts
Brussel sprouts are one of my favorite vegetables. They tend to get hated on for a couple of reasons. One, people overcook them and the sprouts become mushy; and two, people buy frozen sprouts and not fresh. Fresh sprouts make all the difference. When choosing brussel sprouts, you want to purchase the smallest ones possible. They are the most tender. If large ones are your only option, I recommend slicing them in half so they’ll cook properly.
Ingredients
- 1 lb brussel sprouts sliced in half
- 2 tbsp olive oil
- 6 garlic cloves minced
- salt and pepper to taste
Instructions
- Toss the brussel sprouts in a bowl with the olive oil, garlic, salt, and pepper.
- Place the sprouts cut side down on a baking sheet lined in parchment paper. Place in a 400° preheated oven for 10-12 minutes.
- Take out of the oven and turn the sprouts cut side up. Roast for another 10-12 minutes.
Vegan Pecan Sweet Potato Bake
Vegan Pecan Sweet Potato Bake
I was recently invited to my good friends Larissa and Irene’s Friendsgiving party and was in charge of making sweet potatoes and mashed potatoes. The catch was that both the side dishes had to be vegan. No problem. I typically make this sweet potato bake with real butter, heavy cream, and add crumbled bacon with the pecan topping. So I substituted real butter with plant-based butter made out of cashew milk and used almond milk instead of heavy cream. I also X’ed the bacon. The sweet potato bake still turned out just as good and was a hit with everyone.
Servings: 12
Equipment
- potato masher
- aluminum pan or baking dish
- nonstick spray
Ingredients
- 5 lbs sweet potatoes peeled and diced
- 8 oz plant-based butter
- 1/2 cup almond milk
- 1/4 cup brown sugar plus more for topping
- 3 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup pecan halves
Instructions
- In a large stock pot, bring water to a boil. Add in the sweet potatoes and boil for 10 minutes until fork tender. Drain.
- Using a potato masher, mash the sweet potatoes. Stir in the plant-based butter, almond milk, brown sugar, salt, and cinnamon.
- Preheat the oven to 400 degrees. Using nonstick spray, grease an aluminum pan or baking dish. Pour in the sweet potato mixture.
- Top the mixture with pecan halves. Sprinkle over more brown sugar. Bake for 30 minutes.
Chilean Chili Lime Roasted Corn on the Cob
Chilean Chili Lime Roasted Corn on the Cob
I love corn on the cob in all of its various forms. From elotes street corn to the regular butter and salt; you can really do no wrong. This preparation of roasted corn on the cob is Chilean in origin. Unshucked corn gets soaked in water for 20 minutes. This allows the corn to steam in its husks. The ears of corn can either be roasted in the oven or grilled for about 20 minutes in total. While it’s cooking, you make a simple chili lime butter that gets brushed on the corn. If you want more char on the corn, return the the grill or place under the broiler for a couple minutes a side.
Equipment
- large bowl
- baking pan with rack
- brush
Ingredients
- 2 ears corn on the cob unshucked
- 1 tbsp butter
- 1/2 tsp chili powder
- 1 lime zested
- 1 tsp lime juice
- 1/4 tsp salt
- cracked black pepper
Instructions
- Pull back the husks and remove the silk from the ears. Paul the husks back over the corn. Soak the ears of corn in a large bowl of water for 20 minutes.
- Place the ears on a rack on a baking sheet. Roast in a preheated 375 degree oven for 20 minutes; flipping half way through. Alternatively, you can do the same on a charcoal or gas grill for the same amount of time.
- Take the corn out of the oven and lest rest for 10 minutes. It will be extremely hot.
- While the corn is resting, melt the butter in a small skillet. Add in the lime juice and zest, chili powder, and salt.
- Pour into a ramekin and let slightly cool.
