Oven-Roasted Cabbage

from Martha

Ingredients
1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds





Directions

Preheat oven to 400 degrees. 

Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. 

Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. 

Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. 

Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Balsamic Lentils with Maple Cinnamon Roasted Vegetables

.        In a baking dish, roast
8 halved brussel sprouts
200g cubed sweet potatoes
20g onion, roughly chopped

.        drizzled with
1/2 Tbsp olive oil
1  Tbsp pure maple syrup
sea salt + cinnamon

.        @ 400F for 25-30 minutes.

1/4 c. Trader Joe’s cooked lentils
           drizzled with balsamic vinegar.

Top with:
roasted veggies
[creamy chevre -optional and not included in nutrition facts]
and (1/2 oz.) crunchy pepitas.


Serves 2 - 260 calories each
from Hilary at Nutrition on the Run

Roasted Brussels Sprouts & Apples

An easy fall side dish that combines roasted brussels sprouts and 
apples with walnuts, cranberries, and a drizzle of maple syrup.

ingredients
1 lb. brussels sprouts, trimmed and halved lengthwise
1 apple, cored and sliced (Fuji or Braeburn works well)
1 tbsp. olive oil
salt + pepper to taste
1/4 c. dried cranberries
1/4 c. chopped walnuts
1 tbsp. maple syrup

instructions
Preheat oven to 400 degrees.
Toss brussels sprouts and apple slices with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 25-30 minutes or until brussels sprouts are tender and browned on edges, stirring halfway through cooking time.
Transfer brussels sprouts and apple to large bowl. Stir in cranberries, walnuts, and maple syrup.

Yields 4
Prep Time: 15 minutes
Cook Time: 30 minutes

JB’s Roasted Brussels Sprouts

Ingredients
1 pound Brussels sprouts
1 tablespoon walnut oil*
1 tablespoon balsamic vinegar
A pinch of garlic and fresh ground black pepper
Fresh ground black pepper

*Walnut oil is my preference for this recipe, but you can substitute it for another oil suitable for high-heat cooking.

Instructions
1. Preheat oven to 400 degrees. Line a baking pan with foil and lightly coat with cooking spray.
2. Rinse Brussels sprouts. Cut off the ends of each sprout, and remove a few of the outer leaves if yellowed or brown. Then, cut each sprout in half. This will decrease cooking time and ensure the sprouts are cooked evenly.
3. Place the sprouts on the baking pan and coat the sprouts with the oil, vinegar, garlic and pepper. Spread sprouts into a single layer.
4. Cook for about 20-30 minutes until crisp and slightly browned on the outside and soft inside. The larger the sprouts, the longer the cooking time required. Stir the sprouts or shake the pan half way through the cooking time to brown them evenly.

Enjoy!

White Bean and Roasted Garlic Dip & Roasted Garlic Recipe

White Bean and Roasted Garlic Dip

2 15.5 ounce cans white beans, rinsed and drained
2 Tbsp Whole Roasted Garlic (recipe below)
3 Tbsp EVOO
1/4 cup fresh lemon juice
salt and pepper to taste
1/4 cup fresh flat-leaf parsley leaves for garnish


In a food processor, combine beans, roasted garlic, oil and lemon juice. Process until smooth.
Season with salt and pepper.

This will keep in an air-tight container in the fridge for 3 days.

Transfer to a serving bowl, garnish with parsley leaves and serve for dipping.


Makes 3 cups 
Nutritional information per serving (12x 1/4cup serving):
83 calories
4g fat
4g protein
12g carbs
3.5 g fiber

----

Whole Roasted Garlic

1 head garlic
1 Tbsp olive oil


Preheat oven to 375 degrees

Cut off the top third of the garlic head so that the tops of the cloves are exposed.

Place garlic head, unpeeled, in a small ovenproof dish and drizzle with the oil.

Cover with aluminum foil and bake for 30 minutes.

Uncover and bake until the garlic is soft and golden brown, another 30-40 minutes.

*If you aren't using this right away, allow to cool and store in an airtight container in the refrigerator for up to 5 days.


Source: Ellie Krieger's "The Food You Crave" Cookbook

Roasted Asparagus, Mushrooms and Onions

Prep Time: 10 mins
Total Time: 35 mins
Servings: 12


Ingredients
3 lbs asparagus, trimmed
1 lb mushrooms, thickly sliced
1 large red onions, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Directions
Heat oven to 425ºF.
Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
Gently toss all ingredients in a large bowl until vegetables are coated with oil.
Spread evenly on baking sheets.
Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

Cauliflower Pizza Bites

Makes 24 Cauliflower Pizza Bites

Ingredients:2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
1/4 Cup Egg Whites
1 Cup 1% Cottage Cheese (drained)
1 Tsp Oregano
2 Tsp Parsley
1/4 Tsp Garlic Powder
1 Tbsp Coconut Oil (Optional)
1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:Pre-heat your oven to 450 F.
Using a healthy cooking oil spray your mini muffin tin.
In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
Place all other ingredients the food processor and blend until smooth.
In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
Place in your oven and bake for 25-30 minutes.
Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
Use organic, natural pizza or pasta sauce for dipping (or make your own sauce- Simple Marinara Sauce link).
Enjoy!

See how to make more recipes with cauliflower including full sized pizzas, whipped potatoes, and fried rice here.

For fun topping ideas click here.

Tips – Here are my main tips to make your pizza bites crusty:
Make sure your cauliflower is dry after washing.
Bake until crust-like. If you peak at your crust at the recommended cooking time and they are not golden… cook longer.

Original Recipe

Garlic Roasted Leeks & Vegetables

Ingredients

3 thick leeks, cleaned, trimmed, chopped

3 medium potatoes

3 small, firm zucchini, cut into small pieces

1 cup green beans, trimmed & halved

2 mid-sized carrots

1 large red pepper

1 handful of mushrooms

1/2 cup pearl onions, peeled and left whole

1/4 cup EVOO

5 tsp crushed garlic

2 tsp dried basil (or a handful of fresh basil, chopped)

    OR 

1 Tbsp freshly chopped thyme
Sea Salt & Freshly Ground Black Pepper - to taste.


Method

1. Preheat oven to 350

2. Prepare large baking dish with a light coating of olive oil

3. Slice all the vegetables, add them to a large mixing bowl with the rest of the olive oil and spices until completely coated.

4. Spread it out on the baking tray, place in the oven uncovered for 35 minutes or until vegetables are tender.

* Tip ! This dish is delicious served with a fried or poached egg on top !

Nutritional Information (one-cup serving):

Calories 95

Protein 2g

Carbs 8g

Fiber 2g

Sugar 3g

Tosca's Roasted Winter Vegetable Soup

Yields 10 one-cup servings  -  Cook Time: 1hour 30 minutes 

Ingredients:2 sweet potatoes
1 large squash (butternut, acorn, kombucha squash - any winter squash will do)
3 large purple onions
2 full heads of garlic, trimmed, but left intact
3 tbsp. of best-quality olive oil, divided
1 tbsp. of coconut butter (or coconut oil)
1 tsp. of sea salt
pinch of freshly ground black pepper
several sprigs of fresh rosemary
2 Tbsp. of fresh thyme
1.5L of low-sodium vegetable broth
2 Tbsp. of white vinegar
2 Tbsp. of pure maple syrup


Method:1. Preheat oven to 400'F for roasting. Place the racks to allow space for the garlic and onions to sit on the top rack and the squash and sweet potatoes to sit on the bottom rack.

2. Prepare two baking sheets by lining them with parchment paper.

3. Scrub the sweet potatoes, trimming any strings but otherwise leaving them intact. Prick in a few places with a fork. Set aside.

4. Split the squash in half with a heavy kitchen knife. Remove the seeds and string. (You can save the seeds for roasting at a different time if you wish-a yummy and nutritious snack)! With a fork, prick the rind of the squash in several places to allow for more even baking.

5. Place the squash cut side down on the baking sheet. Place the sweet potatoes on the baking sheet with the squash and put in the oven. Bake for one hour or until a knife inserted into the squash pierces easily. Check the oven during the last 15 minutes of baking in case the vegetables cook too quickly.

6. Remove from the oven and set aside to cool.

7. While the squash and sweet potatoes are cooking, peel and chop the onions in large chunks and place in a large bowl. Add 2 Tbsp. of olive oil, sea salt and pepper. Toss to coat the onions in the oil. Spread the onions on the baking sheet.

8. Prepare the garlic:

    Remove the papery skins and remove top points from the garlic head with a sharp knife. Drizzle remaining olive oil over each bulb. Wrap in tin foil and place on a baking sheet with onions. Place in the oven and bake for 20 minutes, checking carefully to make sure the onions don't burn. At this point turn the onions over, distribute the fresh herbs over top and return to the oven to continue baking for another 15 minutes or so.

9. Remove from heat and let cool. Keep the garlic tightly wrapped so it continues to soften.

10. Place the coconut oil into a large pot at a low-medium heat setting. Scoop the cooled flesh out of the baked squash and add to the pot. Remove the peel from the sweet potatoes and place the flesh in the pot with the squash. Add the onions with herb remnants to the pot (removing any charred onions). Unwrap the garlic and squeeze the softened garlic into the pot.

 Add the veggie stock, balsamic vinegar and maple syrup and bring the soup to a boil. Reduce the heat and, with an immersion blender, puree the mixture. Serve hot!

Nutritional Information (per one-cup serving):

Calories 154

Protein 22g

Carbs 18g

Fiber 1 g

Sodium 444mg

Sugar 7g

picture post

check it out here

Butternut Squash and Roasted Red Pepper Soup

serves 6-8

1 tablespoon olive oil
1 large butternut squash (about 2 to 2 1/2 lbs), peeled, seeded and cubed
1 large onion, diced
2 celery stalks, diced
2 cloves of garlic, minced
2 roasted red peppers, diced (here is a great page of different options on how you can roast your own red peppers at home, I roasted mine on my stove top)
1 tablespoon fresh thyme, roughly chopped
1/4 teaspoon of crushed red pepper flakes
1 teaspoon kosher salt
7 cups low sodium vegetable broth
butternut squash seed oil (or olive oil) for drizzling



Heat oil in heavy large pot over medium-high heat. Add onions, celery and butternut squash and sauté until the onions and celery are tender, about 10 minutes. Add garlic and roasted red peppers; stir 1-2 minutes. Add thyme, salt and vegetable broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 45 minutes.

Purée with an immersion blender or in batches using a regular blender or food processor*, until smooth. Return puree to pot. Thin soup with more broth if desired. Ladle soup into bowls. Top each bowl with 1 tablespoon of the roasted red pepper purée and a light drizzle of butternut squash seed oil. Sprinkle with a pinch of fresh thyme.

* When puréeing hot soup in a blender or food processor, do so in small batches, filling the blender pitcher only about halfway. Put the lid on, but remove that small cap in the lid (if you have it) and hold the lid down tight with a towel, otherwise the steam will cause the lid to explode off, spewing hot liquid everywhere. This has never happened to me, but it can, so be careful.

Source: tasty Yummies

Roasted Red Pepper Pureevia Bon Appetit Magazine, November 2003



2 roasted red peppers (approximately 1 cup)
2-3 garlic cloves
1/2 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes

Puree all ingredients in processor until smooth. Season with salt and pepper.

Baked Beet Chips

INGREDIENTS:

4 medium beets

2 teaspoon extra-virgin olive oil
Sea Salt

DIRECTIONS:

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.

2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle with a small amount of sea salt.

3. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes.

4. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color.

Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.

Source: http://acozykitchen.com/baked-beet-chips/

Roasted Summer Vegetables with Couscous

INGREDIENTS:

2 purple onions, peeled and cut into chunks

3 yellow baby squash or zucchini, cut in half lengthwise, then cut into 2-inch chunks

3 small leeks, white or tender green insides only, cut in half lengthwise washed well and cut into 2-inch chunks

4 small plum tomatoes

3 or 4 bell peppers in varying colors, seeded, deveined and quartered

½ cup extra virgin olive oil

several garlic cloves, passed through garlic press

1 tbsp dried thyme

5 sprigs rosemary, chopped fine

1 tsp sea salt

DIRECTIONS:

1. Preheat oven to 400 degrees.Prepare baking sheet by lining it with parchment paper.

2. Combine all vegetables in a large mixing bowl. Add olive oil, garlic, thyme and chopped rosemary.

3. Mix well and arrange vegetables on prepared baking sheet. Lay a few sprigs of whole rosemary on top of vegetables and sprinkle salt over the top.

4. Place in hot oven and roast for 20 minutes. Turn vegetables and continue roasting for 20 minutes until desired tenderness. Do not overcook

5. Serve vegetables over couscous on a decorative platter. Drizzle pan juices from vegetables over top.

***

Couscous

2 ½ cups low sodium chicken or vegetable stock

1 cup whole-grain couscous

1 tsp sea salt

3 scallions trimmed and chopped

Place couscous grains in a heatproof dish.

Bring stock to boil. Remove from heat.Pour boiling stock over couscous.

Cover with a plate. Let stand about 10 minutes to absorb stock. Fluff with a fork.

Add chopped scallions and salt. Toss lightly to combine.

NUTRITiONAL INFORMATION (1/2cup CousCouse & 1/10 Vegetables):

Calories 204

from fat 94

Protein 5g

Carbs 25g

Total Fat 10g

Fiber 5g

Sodium 400mg

Sugars 4g

Source: Tosca Reno's "The Eat Clean Cookbook"

Roasted Tomatoes [2 recipes]

Marinate thick sliced tomatoes with balsamic vinegar for 1 hour. 

Bake at 350 for about 7 minutes or a little tender. 

Meanwhile, sauté spinach and garlic with a dash of salt and lemon juice. 

Put spinach on top of tomatoes and sprinkle with low fat cheese of your choice and broil til cheese is golden!
____

Roasted Plum Tomatoes
INGREDIENTS
Nonstick vegetable oil spray
12 large plum tomatoes (about 2 1/2 pounds), halved lengthwise
1/4 cup extra-virgin olive oil
sea salt, to taste
Fresh ground black pepper, to taste

DIRECTIONS
1. Preheat to 300degrees.
2. Prepare a large baking sheet, line with parchment paper
3. Wash tomatoes, cut in hald lengthwise. Place tomatoes cut-side u on baking sheet
4. Drizzle olive oil over tomatoes & sprinkle with SeaSalt & Pepper
5. Roast tomatoes in oven for three hours, Remove baking sheet from the over and let cool.

*  Alternative Method: 400 degrees for 50 minutes

Smashed Sweet Potatoes

INGREDIENTS:

2 medium-sized sweet potatoes, peeled and cut into chunks

2 large sweet carrot, peeled and cut into chunks

1/2 - 1 cup low-sodium vegetable stock

1 tsp. grated orange rind

pinch cinnamon

pinch ginger

1/2 tsp. sea salt

PREPARATION:

Cook sweet potatoes and carrots until soft. Drain, leaving a bit of the cooking liquid.

Add seasonings and vegetable stock. Mash coarsely with a potato masher.

Nutritional Information (1/2 cup serving):

Calories: 46

Fat: 0.5g

Protein: 1g

Carbs: 11g

Fiber: 1/5g

Sodium: 210mg

SOURCE: "The Eat Clean Diet for Families and Kids" pg. 267

Roasted Root Vegetables

INGREDIENTS

1 lb sweet potatoes, scrubbed and cut into two-inch chunks

1 lb potatoes, scrubbed and cut into two-inch chunks

2 large sweet carrots, peeled and cut into two-inch chunks

2 parsnips, peeled and cut into two-inch chunks

4 turnips, scrubbed and quartered

1 head garlic, separated into cloves, loose skin removed

sea salt

rosemary sprigs (or dried)

2-3 Tbsp olive oil

DIRECTIONS

Preheat oven to 400°F, line a large cookie sheet with Silpat or parchment paper. (I did mine on the BBQ in a foil pan.)

Place veggies in a large mixing bowl. Add sea salt and olive oil. Toss to coat. Place on baking sheet. Lay rosemary sprigs on top. Roast veggies in hot oven for 35 min. or until golden brown and soft. Serve hot.

Squeeze garlic out of paper for an extra garlicky touch.

Nutritional Information (1/2 cup serving):

90 Calories, 2g Fat, 0.2g Saturated Fat, 1.5g Protein, 17g Carbs, 13.5g Fiber

Source: Eat Clean Diet for Family & Kids

No Chopping Dinner

Ingredients:
• 1 lb of some sorta ground meat {I used pork}
• ~ 1.5 bags frozen veggies {I used a big bag of california veggies and 1/4 of a bag of Peppers + Onions}
• Apple Cider Vinegar
• Some sorta fat {I used KerryGold Butter}
• Herbs {I used Rosemary and Basil and Pepper Flakes}
• Salt + Pepper.

How To:
• Heat your fat up {literally anything works but I love veggies drenched in butter so I used a ton of it}.
• Dump the veggies and let them and the butter do the bffl thing
• Add your ground meat of choice, stir.. cook.. when it’s half way cooked through sprinkle in your seasoning and apple cider vinegar {Apple cider vinegar was a 2 times around the pan and spices to taste}.
• Let it finish cooking, taste test, adjust seasoning.
• Boom. You’re done, that’s it. I did however drizzle some good olive oil over the top of the bowl for some extra noms.

Source: http://paleoonabudget.com

Roasted Broccoli with Smashed Garlic

Servings: 4 • Serving Size: 1/4th of broccoli • Old Points: 2 pts • Points+: 3 pts
Calories: 126 • Fat: 7.5 g • Protein: 4.3 g • Carb: 13.7 g • Fiber: 5.7 g



1 1/2 lbs broccoli florets, cut long with part of stem

6 cloves garlic, smashed

2 tbsp extra virgin olive oil

kosher salt and fresh pepper

Preheat oven to 450°.

In a baking dish combine broccoli, olive oil, garlic, salt and pepper.

Roast broccoli about 20 minutes, until broccoli is browned and tender.


For Larger batches of broccoli:

Preheat oven to 425° & roast broccoli about 20-25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

When it’s done, take it out of the oven:

zest a lemon over the broccoli, squeeze the lemon juice over the broccoli

add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts, and 1/3 cup of freshly grated Parmesan cheese

add 2 Tbs julienned fresh basil

Source: much thanks to SkinnyTaste

Spiced Cauliflower Poppers

1 spray(s) cooking spray

1 head(s) (medium) uncooked cauliflower

1/2 tsp Durkee ground cumin, or other brand

1/2 tsp chili powder, or more to taste

1/2 tsp table salt

1/2 tsp black pepper

Instructions:

Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.

Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

Roasted Sweet Potato Cube Skewers w/ Cilantro-Jalapeno Aioli Dip

3 medium-sized sweet potatoes, peeled
Extra virgin olive oil
Paprika
Salt and pepper
Skewers

Preheat oven to 400 degrees F.

Dice the potatoes into 1 inch cubes. Place the cubes in a medium sized bowl, drizzle with olive oil, and season with paprika, salt and pepper. Toss with hands to coat evenly. Arrange in a single layer on a baking sheet. Roast for about 30 minutes, or until tender, but slightly crispy in the outside. Stir the sweet potatoes once or twice during roasting. Remove from oven, and allow to cool just enough to be easily handled. Skewer the cubes, and enjoy with your favorite dip!

Cilantro-Jalapeno Aioli Yields about 1 cup of aioli

1/2 cup reduced-fat mayonnaise (or go ahead and try FF Plain Greek Yogurt instead)
1 cup fresh cilantro, chopped
2 jalapeno chiles, seeded (if you like it less spicy) and chopped
Juice of one lime, plus more to taste
Salt, to taste

In a food processor, combine the mayonnaise (Greek yogurt), cilantro, and jalapeno; pulse until smooth. Remove the mayonnaise and pour into a bowl. Add half of lime juice and salt, to taste. If you like it more citrusy, add more lime juice, which is how we like it. Cover and refrigerate for one hour before serving to allow all the flavors to develop. Store in an airtight container in the refrigerator for up to 3 to 4 days.

This is the perfect prescription for sweet potato fries, or with fish or shrimp tacos.

* get it here