Preheat oven to 425°. Combine the Brussels sprouts, 1 1/2 teaspoons oil, salt, and pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 25 minutes or until sprouts are crisp-tender. Keep warm. Heat 1 1/2 teaspoons olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat; stir in juice. Add to sprouts mixture; toss well.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-11-08 09:20:592014-11-08 09:20:59Brussels Sprouts with Browned Garlic
1/2 Tbs. each of finely chopped fresh parsley and mint.
1 Clove garlic, peeled & minced (more or less to taste)
Juice of ¼ lemon
1-2 tablespoons extra virgin olive oil
Sea salt & ground black pepper, to taste
DIRECTIONS
Broil the peppers on a baking sheet in the oven, until their skins are charred and the flesh is somewhat tender. You can also grill them on a BBQ. Do not over roast, or the flesh will be mushy. It should be tender but still firm enough to hold its shape when cut. When the bell peppers are cool enough to handle (Putting them in a brown bag speeds this process & makes it easier to peel), peel their skins off and remove the seeds. Divide each bell pepper lengthways into half, then slice each half into strips, not too thin and not too thick. Put them in a mixing bowl, add the fresh herbs, garlic, lemon juice, and olive oil. Season with salt and pepper, to taste. Serve slightly chilled.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-11-08 09:19:552014-11-08 09:19:55Tri Colored Roasted Bell Pepper Salad
1 1/4 pounds sweet potatoes, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds golden beets, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds parsnips, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds celery root, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds Gold potatoes, peeled and cut into 1/8-inch-thick slices
2 cups heavy cream
DIRECTIONS
Preheat Oven to 350 degrees.
Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Set aside 1 cup cheese. Place a layer of sweet potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with some of the remaining 2 cups cheese.
Top with a layer of yellow beets, overlapping in the same fashion; sprinkle with more of the remaining cheese. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly with some of the remaining cheese.
Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and sprinkle reserved cheese over top; increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until cheese is browned and bubbly, about 15 minutes more.
Remove baking dish from oven and let gratin stand 30 minutes before serving.
Brussels Sprouts with Browned Garlic
Brussels Sprouts with Browned Garlic
INGREDIENTS
DIRECTIONS
Preheat oven to 425°. Combine the Brussels sprouts, 1 1/2 teaspoons oil, salt, and pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 25 minutes or until sprouts are crisp-tender. Keep warm. Heat 1 1/2 teaspoons olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat; stir in juice. Add to sprouts mixture; toss well.
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Tri Colored Roasted Bell Pepper Salad
Tri Colored Roasted Bell Pepper Salad
INGREDIENTS
DIRECTIONS
Broil the peppers on a baking sheet in the oven, until their skins are charred and the flesh is somewhat tender. You can also grill them on a BBQ. Do not over roast, or the flesh will be mushy. It should be tender but still firm enough to hold its shape when cut. When the bell peppers are cool enough to handle (Putting them in a brown bag speeds this process & makes it easier to peel), peel their skins off and remove the seeds. Divide each bell pepper lengthways into half, then slice each half into strips, not too thin and not too thick. Put them in a mixing bowl, add the fresh herbs, garlic, lemon juice, and olive oil. Season with salt and pepper, to taste. Serve slightly chilled.
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Root Vegetable Gratin
Root Vegetable Gratin
INGREDIENTS
DIRECTIONS
Preheat Oven to 350 degrees.
Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Set aside 1 cup cheese. Place a layer of sweet potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with some of the remaining 2 cups cheese.
Top with a layer of yellow beets, overlapping in the same fashion; sprinkle with more of the remaining cheese. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly with some of the remaining cheese.
Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and sprinkle reserved cheese over top; increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until cheese is browned and bubbly, about 15 minutes more.
Remove baking dish from oven and let gratin stand 30 minutes before serving.
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