Roasted Broccoletti

Roasted Broccoletti

For as long as I can remember, broccoli has always been something I’ve enjoyed. My Roasted Broccoletti is the best alternative if you are looking for a different kind of broccoli at dinner. The mix between the crunchy stems and the fluffy florets are what I love about this vegetable the most.

Roasted Broccoletti

Yields: 2 servings

Ingredients

1 (8 ounce) package brocoletti

1/2 Tbsp. avocado oil

1 tsp. garlic, minced

1/8 tsp. Gustus Vitae Smoked Salt

1/4 tsp. red pepper flakes

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place your broccoletti onto the baking sheet and drizzle with avocado oil.season with garlic, smoke salt, and red pepper flakes.
  3. Roast broccoletti for approximately 15 minutes; flipping halfway through.
  4. Serve immediately or serve on top of my Creamy Garlic-Parmesan Polenta.

 

Chef’s tip: Slice a medium shallot and add it to the brocoletti before roasting it.

Roasted Balsamic Glazed Vegetable Salad

Roasted Balsamic Glazed Vegetable Salad

Roasted Balsamic Glazed Vegetable Salad

Back in high school, when I was a prep chef, I was in charge of preparing a wide variety of the foods and some dishes. Normally, a typical salad is with lettuce of some kind, but not this version. My Roasted Balsamic Glazed Vegetable Salad is truly mouth-watering and light on the belly. Sometimes that’s exactly what you’re looking for, whether a light lunch or maybe a fun pre-dinner salad.

Roasted Balsamic Glazed Vegetable Salad

Yields

Ingredients

2 yellow squash

2 zucchini

1 eggplant

1 large shallot, minced

1 package alfalfa sprouts, garnish

1 large garlic clove, minced

1 tsp. onion powder

1 Tbsp. avocado oil

1/2 tsp Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1 tsp. fresh parsley, minced

2 Tbsp. balsamic glaze or reduction

Directions

  1. Preheat the oven to 400 degrees F.
  2. Cube your squash, zucchini, and eggplant. Place onto a slightly greased baking sheet, sprinkle with herbs, seasoning, garlic, balsamic glaze, and place into the oven.
  3. Bake for 30-40 minutes; stirring half way through. Remove from the oven 
  4. Press mixture into a round mold of choice and top with sprouts.

 

Chef’s tip: Feel free to add any type of seeds or pepitas to this salad. 

Whole Roasted Carrots

Whole Roasted Carrots


Whole Roasted Carrots

How simple and easy it is to grab a bunch of carrots from your local farmers market, lightly drizzle them in oil with a dash of seasoning, and roast them to perfection. The versatility of this recipe is endless as it can be paired with other dinner party sides, appetizers, or holiday feasts. This recipe is super easy but I do have a secret to make them even better. Make sure that these carrots have their own room, are completely coated in the seasoning and oil, and you slightly roll them around periodically as they cook. This ensures that you get a nice roast on all of the carrots.

Whole Roasted Carrots

Yields 2-3 servings

Ingredients

1 bunch of carrots, with green tops

1/4 tsp. onion powder

1/4 tsp. garlic powder

salt and pepper, to taste

Directions

  1. Preheat oven to 400 degrees F.
  2. On a baking sheet, drizzle carrots with oil and season lightly with onion powder and garlic powder (add salt and pepper).
  3. Roast for 40 minutes or until slightly charred.

Chef’s tip: Add 2 rosemary sprigs while you roast to add additional flavor.