Garlic Roasted Broccoli

 

I love to roast vegetables. It is an easy cooking method and roasting gives vegetables such a nutty flavor. Here is one of our favorites.

Garlic Roasted Broccoli
Submitted by Kelly Marsden

2 large bunches of trimmed broccoli florets washed and drained
6 large garlic cloves minced (I use my garlic press)
1/3 cup Extra virgin olive oil - EVOO (depends on how much broccoli you are making add more or less as needed)
Salt and Pepper to taste

Preheat oven to 400 degrees. Pour the EVOO into a glass cup or small bowl. Add the minced or pressed garlic directly into the EVOO and mix together. Allow garlic and EVOO to sit while you prep the broccoli. Cut florets into same size pieces it will cook more evenly. Place washed and drained broccoli florets on large baking sheet. Drizzle the garlic EVOO over the broccoli florets. Toss the broccoli until well coated. Roast in oven at 400 degrees for approximately 20 minutes until tender but still with a little bite. Turn and toss broccoli a few times during roasting process. Garlic will toast and edges of broccoli will be toasted and brown, this is where the nutty flavor come from. Season with salt and pepper after roasting as desired.

Garlic Primavera Veggies

 

This is a light and fresh vegetable medley. It is so versatile. I like to serve it on top of baked tilapia or salmon served over brown rice. It is also great mixed with chicken and whole wheat pasta. You can even just serve it as a vegetable side dish by itself. Sometimes I add other veggies depending what I have on hand.

Garlic Primavera Veggies
Submitted by Kelly Marsden

1 cup shredded carrots
6 large cloves of garlic minced
1 large red pepper diced
3-4 medium zucinni diced
2 medium yellow squash diced
2 Tbsp. Lemon juice
2 Tbsp. Olive oil
4 Tbsp. Butter
Salt and pepper to taste

Saute carrots and garlic first in olive oil. Then add red pepper, zucinni, and yellow squash. Saute until just tender DON'T OVER COOK. As the squash cooks it will give off some liquid this will help make a sauce. Salt and pepper to taste. Add lemon juice and butter at the very end.

Roasted Asparagus

 

If you don't like traditional asparagus, try roasting it. Roasting asparagus is quick, easy, and it gives the asparagus a nutty flavor. This is one of our favorite veggie side dishes.

Roasted Asparagus
Submitted by Kelly Marsden

1 large bunch of asparagus
Olive oil
Lemon juice
Salt and Pepper

Pre-heat oven to 400 degrees. Wash and trim asparagus. Lay asparagus on cookie sheet and drizzle with olive oil. Toss asparagus in olive oil until lightly coated. Roast for 10-12 minutes depending on how thick your asparagus is. I don't like my asparagus to be over cooked so I check it by poking a knife in the thickest part of the stalk. I take it out of the oven when it still has a little bite to it. After removing from oven drizzle and toss with lemon juice. Sprinkle with salt and pepper to taste.

Note: I use to add the salt and pepper before roasting, but I learned the salt draws out the moisture in the asparagus and dries it out. So now I always salt and pepper just before serving.