Tag Archives: roasted veggies

Roasted Purple Cabbage Wedges

Why is purple cabbage called red cabbage?  It’s not red.  This is a mystery to me.  I call it purple cabbage.  So there.

In any case, I usually prefer the red to the green.  It’s a little sweeter and holds its shape better when cooked.  Nobody wants limp, squishy cabbage.  But firm, almost crunchy cabbage bursting with flavor?  That’s another story.  These wedges are simple to make and very tasty!  I cooked these in the oven, but I also think they’d be great on the grill too. Or campfire?

If you prefer green cabbage, either kind will work great for this.  Since I prefer my veggies a little on the crunchy side I only cooked mine about 20 minutes.  If you like it a little softer, keep it in a little longer.

Roasted Red Cabbage

Roasted “Red” Cabbage.  Even more purple when it’s cooked!

Roasted Purple Cabbage Wedges

1 red cabbage, quartered
4 strips bacon
1 tsp. olive oil
2 tbsp. lemon juice
1 tbsp. worcestershire
1/4 tsp. salt
1/4 tsp. pepper

Cook bacon and drain on paper towels.  Preheat oven to 425˚.  Mix olive oil, lemon juice, worcestershire in a small bowl.  Place each wedge on a square of foil.  Drizzle mixture over each one, sprinkle with salt and pepper.  Crumble bacon on top.  Wrap each wedge individually.

Ready to wrap and cook.

Ready to wrap and cook.

Place on a baking sheet in the oven and bake for 20-30 minutes.

These paired beautifully with farmers market franks and snap peas.  Yum!

Roasted Red Cabbage

Roasted Purple Cabbage, snap peas & franks.  Delish!

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BBQ Pork Loin with Roasted Veggies

Some dinners are so simple that I wonder if they are blog-worthy. But then, I figure sometimes people are just looking for inspiration for dinner, rather than complicated recipes so if that is where you’re at today, this one is for you.

I made this pork loin once for my brother and he made us all laugh with his excessive yummy noises.  Pork + BBQ + boys = heaven.  Whether you’re a boy or not, this is one tasty dish.  I usually buy the large package of pork loins that has two inside, so I can have one for tonight, and the leftovers for dinner the next day.  This is also a great meal to make for company since you can stick it all in the oven and have all your time to visit with guests, instead of slaving in the kitchen.

Don’t be alarmed if your pork is slightly pink inside , it should be!  New food safety guidelines say it needs to reach an internal temp of 145˚ (down from 160˚), which means you no longer have to cook the life out of it to be safe.  Yay!

You can use whatever veggies you like to go with this.  I did potato “chips” and multi-colored carrots, cooked all on one pan, so easy and good.  It made for a pretty (and delicious) plate.

BBQ Pork Loin & Roasted Veggies

BBQ Pork Loin & Roasted Veggies

BBQ Pork Loin

2 pork loins (I buy the large package that has two in it, but you can make just one if you prefer)
1/2 cup barbecue sauce (homemade or bottled)
2 tbsp. honey
1 tsp. coarsely ground pepper

Roasted Veggies

4 potatoes, sliced thinly into disks (peel or not, it’s up to you)
1 bunch of multi colored (or regular) carrots, cut into sticks
Olive oil
Lemon pepper
Italian seasoning

Preheat oven to 375˚.  In a small bowl mix barbecue sauce and honey.  Slather on the pork loins and sprinkle with pepper.

Yummy pork loins, all ready to cook.  One for today and one for tomorrow!

Yummy pork loins, all ready to cook. One for today and one for tomorrow!

Lay out veggies on a baking sheet in a single layer (or pretty much).  Sprinkle with lemon pepper, dry Italian seasoning, and salt.  Drizzle with olive oil.


Mmmm…veggies.  The roasting will bring out the natural sweetness in the carrots. Yum!

Put both pans in the oven and roast for 35-40 minutes until a meat thermometer reads 145˚.  During cooking, baste pork with extra sauce once or twice.  When you baste, give the veggies a little stir while you’re in there. Remove pork from oven and let rest for about 5 minutes.

Let it rest for a few minutes for maximum juiciness!

Let it rest for a few minutes for maximum juiciness!

While the pork is resting, leave the veggies in the oven to stay warm (you can turn it off if they seem done).  They are done when they are tender, and starting to brown on the edges.

Slice up pork and serve with roasted veggies!  Each pork loin is 3-4 servings.

BBQ Pork Loin

BBQ Pork Loin.  Gorgeous and delicious!


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Brussels Sprouts You’ll Actually Want to Eat

To anyone who tells me they hate brussels sprouts I usually reply with the same answer:  you’re not cooking them right.  Most of these people have had the great displeasure of eating grayish soggy lumps of previously frozen sprouts that have been boiled to death.  And I could not agree more with their whole-hearted YUCK!

I have two ways I generally cook brussels sprouts and both are absolutely delicious.  One is a light saute and steam.  The other, and by far my favorite, is to roast them just like french fries.  This is also the way that is easiest, and they can cook up while you make something wonderful to go with them.  The result?  Firm sprouts with crispy edges, lightly caramelized and flavorful.  If you ask my son Luke what vegetable he wants for dinner, this is usually what he will choose.

Brussels sprouts that your kids (and you!) will actually want to eat.

Brussels sprouts that your kids (and you!) will actually want to eat.

Roasted Brussels Sprouts

1-2 pounds fresh brussels sprouts
2 tbsp. olive oil
1 clove garlic, minced
A pinch of crushed red pepper
Sea salt & fresh ground pepper

Preheat oven to 400˚. Trim the ends off the sprouts and cut them in half.  Toss in a bowl with olive oil, garlic and salt & pepper.

Getting ready to roast.

Getting ready to roast.

Spread out on a baking sheet.  Bake for 20-30 minutes, stirring once mid-way through.  Sprouts are done when they are a little brown on the edges and tender to the bite.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

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Easy Roasted Shrimp & Green Beans

Green beans are my favorite vegetable.  Fun to eat, crunchy and good.  This time of year, farmer’s market has them by the bucket so I picked some up last time I went. Roasting is my preferred method to cook just about any vegetable, and the only thing easier is to go ahead and throw the other ingredients for dinner on the pan with it.

This dish has all the yumminess of shrimp scampi (without the gobs of butter) plus the crunchiness of the roasted green beans.  Serve with some simple couscous for an easy, delicious dinner that’s actually good for you.  If you don’t like mushrooms, leave them out.  Same goes with the crushed red pepper. This is one that is very easy to adapt to your own tastes.

Easy Roasted Shrimp & Green Beans

Easy Roasted Shrimp & Green Beans

1 pound of fresh green beans
1 pound peeled shrimp
A handful of small mushrooms, if you like them
5 cloves garlic, sliced
1/2 tsp. crushed red pepper (add more or less to adjust spiciness to your taste)
2 lemons
Salt & pepper
1 tbsp. olive oil

Preheat oven to 400˚. Line large baking sheet with foil or parchment (this is mostly for easy clean up, you don’t have to do it if you don’t want to).  Combine shrimp, green beans, garlic, crushed red pepper and zest from both lemons.  Spread out in pan.  Sprinkle with salt & pepper.  Squeeze juice of one lemon over the top.  Drizzle the whole thing with a bit of olive oil (you don’t need much).  Bake for 20 minutes until green beans are tender but still have a bite and shrimp are cooked through.  Cut the other lemon into wedges for garnish and to squeeze over the top of both the shrimp and couscous if desired.  Serves 4.

Fresh out of the oven. Yum!

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Roasted Vegetable Strudel

Phyllo dough is a fairly new discovery for me.  Other than for a couple of specific recipes it’s not something I think of in my day to day cooking. But that is going to change because every time I use it I love it even more.  Crispy, crunchy, flaky, versatile.  It’s everything I love about pastry without all the evils of pastry.

I came across a recipe on the “Proud Italian Cook” blog not too long ago for roasted vegetable strudel.  I didn’t do mine exactly the same but I thank that lovely lady for the inspiration because this turned out fantastic!  I can’t wait to experiment more with different variations, since I think you could use just about any combo of roasted veggies and cheese in this.  This first time I kept it pretty basic.  Delicious.  Feel free to mix and match your favorite veggies in your own version.

Roasted Vegetable Strudel and Fresh Fruit

Roasted Vegetable Strudel

12 sheets of phyllo dough
Cooking spray
1 cup parmesan cheese
1 zucchini, diced
1 yellow summer squash, diced
1/2 cup sliced carrots
1 cup sliced mushrooms
3 cloves garlic, sliced
1/2 cup grape tomatoes, halved
Olive oil for drizzling
Salt & pepper

Spread veggies out on a cookie sheet, sprinkle with salt & pepper and drizzle with olive oil.  Roast at 400˚ for about 20 minutes, until tender.  I added the tomatoes about halfway through since they don’t need to cook as long.  Remove from oven.

Roasted Veggies

On a clean, dry work surface, lay out your first sheet of phyllo dough.  Keep the rest of the sheets covered so they don’t dry out.  For each roll I used 6 sheets.  On the first sheet, spray with cooking spray and sprinkle with a cheese (I used about 1-2 tsp for each layer).  Lay out another sheet on top and repeat until you have 6 sheets.

Prepping the phyllo dough.  Just a spray and a sprinkle on each layer.

Spread half of the roasted veggies over the surface, leaving about an inch all around.

Top the phyllo with the veggies.

Roll up carefully.

Roll it up like you’re making cinnamon rolls.

Repeat with the other 6 sheets of dough and the rest of the veggies so you have 2 rolls.  Crimp the ends so things don’t fall out.  Sprinkle rolls with the remaining parmesan.  Drizzle with olive oil.

All dressed up and ready for the oven.

Bake at 400˚ for about 20 minutes, until golden brown and crunchy.  Let cool for a minute or two and slice with a serrated knife.  Serves 4.

Crispy, crunchy and ready to eat! Let’s slice these babies up!

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