Tag Archives: roasted vegetables

Savory Roasted Brussel Sprouts

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Savory Roasted Brussel Sprouts, originally uploaded by Kate Chan.

Gluten Free, naturally.

We roasted some brussel sprouts after the gym tonight. While my love grilled a couple chicken breasts, I put the finishing touches on the roasted sprouts and joined him outside. We made a toast to the beautiful setting sun. Tonight we watched the sky turn many lovely shades of pinks, purples and reds. Oh, it was beautiful.

These days when I am behind with nearly everything in my life at home (blog posts, adoption auction posts, emails, dusting… oh man… don’t let me get started on the dusting….), it’s lovely to stop and admire the world.

Our new routine involves going to the gym for an hour +/- three evenings a week and one day on the weekend. That plus my workload with a new course and 150+ students makes me a bit of a flake sometimes.

Case in point: Yesterday I could NOT find my iPod. (I know… it’s just a thing. It’s not the “losing” the thing… it’s FLAKING that bothered me!). I looked *everywhere*. Twice. I even called my sister who lives locally and asked her if she could check my house as I was starting to lose my mind. She did (bless her!). Sadly, she didn’t find it. She sent me a text telling me she had a feeling it was in the bottom of a bag. I check my backpack (bright pink, mind you – not hard to find things in it) and my purse. THREE TIMES. No luck. So, I called my other sister (in MN… and I’m in WA). She said “What? Where’s your what?” I asked again, “Where’s my iPod?” She said… “Kate, I feel like it’s in the bottom of one of your bags that you carry back and forth from school everyday.” I muttered with frustration and stammered out that I had checked my bags a “zillion” times and it wasn’t there. But she wouldn’t budge. And neither would my other sister. So, upon entering the house, I dumped my purse out on to the coffee table (for the fifth time in two days) and … no iPod. I started to shake my purse in frustration. Nothing. The lining started to come out of my rather small purse and so I slid my hand inside to straighten it out before repacking the bag. And what did I find? Yeap. My iPod.

It had been in my purse all weekend… and the black leather iPod case against the black interior of my purse? Camouflage. Must be. And DANG did I feel like a DITZ!

But tonight? iPod securely stowed away (and checked twice today…LOL), I managed to get really in to my new routine at the gym and finish quickly. So we got home in time to watch the lovely setting sun as we walked the dog for our cool down. And then we came home for dinner.

Grilled Chicken Breasts with Rosemary and Sea Salt
Roasted Brussel Sprouts with freshly grated Locatelli
And watermelon slices for dessert.

Mmmm. Mmmm.
Perfect.

(You’ll have to forgive the lighting on the brussel sprout shot. I took it outside in the setting sunlight. I just couldn’t resist.)

I can’t wait until I can find brussel sprouts at the Farmer’s Market. No, their not in season yet. I just couldn’t resist my craving. I caved early.

I hope you get a chance to try these. We usually pan-fry our brussel sprouts with bacon pieces to add flavor or with a little brown sugar or maple syrup. These roasted sprouts are better – and better for you than our previous recipes. (And easier too!)

Roasted Brussel Sprouts
Ingredients:
1 pound brussel sprouts, cleaned and halved
1 teaspoon olive oil or rice bran oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 Tablespoons – 1/4 cup lightly grated locatelli or parmesan cheese

Directions:

  1. Preheat oven to 450F
  2. Clean and half brussel sprouts. (Cut larger sprouts into fourths to make for equal roasting time.)
  3. Toss with olive oil, sea salt and pepper.
  4. Line a cookie sheet with parchment paper or a silpat.
  5. Evenly spread the sprout portions on pan and roast for 20-25 minutes, turning once halfway through roasting time.
  6. Roast until the edges and loose leaves are golden brown.
  7. Remove from the oven and toss with the locatelli or parmesan cheese.
  8. Adjust seasonings to taste.
  9. Serve warm with your favorite grilled meat or fish.

Happy Summer Evenings, All.
May great GF food usher in the fall!
-Kate

GF: Roasted Sweet Potatoes, Carrots and Fennel Bulbs

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It’s the weekend before school starts and amidst the mix of planning, adoption classes, and babysitting my neighbor’s crazy cat, my love and I found time to go putz at the Farmer’s Market.

It’s actually one of my favorite weekend errands.

Today we found the most delectable golden beets, fresh gorgeous carrots, rainbow chard, fresh fennel bulbs, incredible yams and sweet potatoes, cucumbers, string beans, peaches, apples and the last of this season’s blueberries from our favorite farm. All organic. And all cheaper than we would pay for them at the grocer.

This summer we’ve found the most incredible things at our local market. In the past, we’ve stopped and eaten a few things at the taco stand (I order chicken tacos in corn tortillas… speaking Spanish is a bonus here as I can explain that they need to clean the grill, etc). A few weeks ago, however, I ventured to another vendor and found some incredible salads – all of which could be made gluten-free by a rather knowledgeable vendor who was quick to answer my query about the gluten-free status of her dressings (all GF) and salads (all made to order/easily made GF). We’ve enjoyed eating lunch in the sunshine while watching the world pass by.

Today we raced down to the market after working on at the gym. Wearing our gym clothes, we stopped and had a great lunch at the “salad lady” stand and I watched as the crowd ebbed and flowed around the different picnic tables, vendor stalls and fruit bins. Many of the crowd was gearing up for the start of school. I heard parents planning fruit purchases with kids for their lunches – figuring out if the kids wanted peaches or apples with their lunch. (Personally, I was voting for the peaches as apples seem to be available always and the fresh gorgeous peaches will disappear all too soon.)

After lunch, we strolled through the stands toward our favorite blueberry farm/vendor. I was sad to see her sign declaring that this was the last weekend for their blueberries. OH! They have been so good this summer. We’ve been down to pick up two quarts almost every weekend since the berries have been available. Today, lamenting the end of the season, we bought a half flat or blueberries. I was actually a little worried about how many we bought, but we’ve already eaten almost 1/3 of them! (OMG! We shall soon look like Violet Beauregard!)

To help balance our fruit bonanza, I led the way to our favorite organic farm stand. We saw the most gorgeous veg. It actually made us both stop and consume the stand with our eyes. The colors were beautiful. Between the heirloom zucchini, rainbow chard, golden and deep red beets, and patty pan squash, I didn’t know where to start. I ended up picking up a bag of gorgeous carrots, a few fennel bulbs, some sweet potatoes and yams, golden beets and heirloom zucchini. Oh yea. I love the farmer’s market!

This recipe celebrates my veg purchases. While I made it a week ago, it still celebrates what we’ve been buying locally lately. It’s a little cooler here than usual (for this time of year) which I think is pushing me toward the roasted root veggies. It satisfies my soul to taste the goodness of these veggies… not to mention nourishes my body. And, to be honest, it is a treat to cook the ingredients we pick up at the farmer’s market together. I love peeling the carrots while thinking about the day with my love, roaming through the Farmer’s Market greeting friends and spying great finds.

What do you buy at your Farmer’s Market?
Do you have a favorite vendor or two too?

Roasted Sweet Potatoes, Carrots and Fennel Bulbs
Serves 2, (with a few leftovers for 2 lunches)
-Can be easily doubled
Ingredients

2 large sweet potatoes (we used red garnet)
3 large carrots
2 fennel bulbs
2 Tablespoons brown sugar
2 Tablespoons olive oil
salt/pepper to taste

Directions:

  1. Preheat oven to 425F
  2. Peel sweet potatoes and carrots. Clean and prep fennel bulbs.
  3. Slice sweet potatoes and carrots into long sticks (about 1/2″ thick by 3 inches).
  4. Slice fennel bulbs in half and then cut each half in to four sections.
  5. Toss bulb sections, sweet potatoes and carrots with olive oil and brown sugar. Season with salt/pepper.
  6. Cover a cookie sheet (with rims, to catch any dripping juices from the brown sugar and sweet potatoes) or a 9 by 13 baking dish with parchment paper (or a silicone baking mat) and spread the root vegetables in a single layer covering the pan.
  7. Roast for 45-60 minutes, turning and stirring every 15-20 minutes. Roast until all are tender and sweet potatoes/fennel begin to brown.
  8. Serve with your favorite fall meal. (We had homemade applesauce, grilled pork loin and these veggies. Well, okay… and a couple handfuls of blueberries for dessert.)

Happy Gluten-free Eating, All!
-Kate