These are two simple roasted vegetable "recipes" (really more of a technique) that I have been wanting to share, so I thought I would combine them into one post.
Kale Chips/Roasted Kale
Recipe from AllRecipes.com
I basically followed the recipe at the link above so I won't retype it here, but I did substitute olive oil spray for the regular olive oil as suggested in the comments. I also baked them on one of my silpat mats because I didn't have any parchment and it worked fine (I am sure you could also just bake them on the cookie sheet, too). I think I baked/roasted them for about 8-10 minutes but I don't really remember. These seemed more like a vegetable side dish to me than a finger food or a chip, per se, but they certainly were yummy so I definitely would recommend making them!
Roasted Brussels Sprouts
Recipe adapted from Veganomicon
- Brussels sprouts, cleaned, trimmed, and cut in half
- Olive oil to coat
- Salt and pepper to taste
To make these, preheat the oven to 400 F. Toss the cut brussels sprouts with the oil, salt and pepper in a baking dish, than arrange them facing down on the baking dish. Bake for 15-20 minutes, until they start to brown at the edges. Serve warm.
What are your favorite types of roasted vegetables?
I have never liked cauliflower until I tried it roasted it's sooooo good. I roast it in a similar way as you do brussels sprouts then toss with a little lemon juice when it's done. We roast so many veggies though it's my favorite way to cook them.ReplyDelete
Oh yeah, I feel exactly the same way about cauliflower - love it roasted too!ReplyDelete
I was SERIOUSLY just thinking about making kale chips (which I have never done before), because we're getting a ton of kale out of the garden now. I was thinking about how I needed to find a good recipe... and low and behold, I open up my reader and find this! I love this sort of coincidence. Also, after reading the comments, I want to try some cauliflower, too!ReplyDelete
And, since I can't get enough veggies, I love roasting beets (one of my all time favorites), and in the fall I roast a bunch of chopped up varieties of squash mixed with herbs, cranberries, and pecans. It tastes like heaven!
I love roasted vegetables (such intense flavor!), too. I think Asparagus is my favorite but we do everything from snow peas and cherry tomatoes to onions and sweet peppers and broccoli. This time of year I usually skip the oven though, and go straight for the grill. I use a grill pan -- it's a dark metal with holes. A friend of mine just uses a disposable foil pan. Either works and the results are so delicious and healthy.ReplyDelete
I can vouch for the yumminess of kale chips. Even my "anti-kale" husband gobbles these up when I make them.ReplyDelete
Oooh those kale "chips" look amazing. Do you think the recipe would work with other leafy greens? For summer roasting here, I like to make what I think of as "roasted ratatouille". I slice up tomatoes, red/yellow/green peppers, an aubergine, a few courgettes, a lot of garlic cloves and some onions. I toss them all with olive oil, coarse sea salt and chopped fresh herbs (rosemary, thyme, basil). I then spread them out in my biggest oven dish and pop them in the oven at about 375F/180C and just leave them. After about an hour or so, I stir them and add some balsamic vinegar. Then I leave them for another hour or so. At the end they are all melty and carmelized. YUM. Perfect with couscous or if you are meat eater, as a side dish.ReplyDelete