By now you’ve probably noticed that we eat a lot of roasted vegetables. Asparagus was the first one we tried (and loved). It’s such an easy and elegant dish.
By now you’ve probably noticed that we eat a lot of roasted vegetables. Asparagus was the first one we tried (and loved). It’s such an easy and elegant dish.
Pecorino Romano is a delicious hard sheep’s milk cheese similar to Asiago or Parmesan cheese (which can be substituted). The salty cheese gives the simply roasted vegetables big flavor.
We were skeptical to try boiled Brussels sprouts (they get a bad mushy rap), but the short boil time and skillet sautéing keeps them firm. The crispy prosciutto is a nice salty addition too.
Change things up by shredding the Brussels sprouts for a variation in texture but same roasted nutty taste.
Here’s a nice alternative to all of the heavy vegetable side dishes over the holidays. Thinly sliced Brussels sprouts and kale are tender and do not need cooking. Prep all of the ingredients (except apple) a day ahead for a quick last minute assembly.
The oni0n sweetens as it roasts and balances the spice mixture for a delicious side dish. Serves 4 1 medium head cauliflower, broken into florets and cut into 1/4 inch slices 1 small onion, cut into 1/4 inch wedges 1/4 teaspoon…