Brussels sprouts are definitely one of the vegetables which you can either love it or hate it with a passion. I have been trying to create an easy but delicious recipe where the sprouts can really be the star. Although sometimes this delicious vegetable goes unacknowledged, it is rich in nutrients and an excellent source of vitamin C and vitamin K in particular. Having said that try this simple recipe and see what you think!
Easy Brussels Sprouts 2 pounds Brussels Sprouts 2 tablespoons olive oil ¼ teaspoon kosher salt 1 teaspoon White Jasmine Tandoori Masala
Heat the oven to 400 degrees. Cut off the brown ends of the Brussels sprouts and pull off any yellow or brown outer leaves. Place them in a baking tray, sprinkle salt and tandoori masala and drizzle the olive oil. Mix well and place in the oven for 30-40 minutes until crisp on the outside and soft on the inside.Serve warm.
As much as we want our children to be independent and move forward with their lives, it is also a challenge to recreate a new life with a different focus for yourself. One of my challenges has been to cook just for myself. It is almost impossible to cook small portions and I am not a big fan of freezing a lot of food. So, I created this recipe; roasted vegetables.
This recipe encompasses several goals; it can be used in a variety of ways, easy to make and delicious! I love these vegetables in sandwiches, salads and as a side dish with couscous or basmati rice.
4 cups zucchini, sliced with skin on 1 cup red pepper 1 cup yellow pepper 1 red onion, cut in chunks 1 cup fingerling potatoes 1 cup green onions 1 cup cilantro 2 tablespoons olive oil 2 teaspoons White Jasmine Tandoori Masala 1 teaspoon kosher salt
Heat the oven to 425 degrees. Add all vegetables in a big bowl. Add olive oil and spices. Mix well. Spread everything in a baking dish. Bake for 20-25 minutes. Enjoy!