On Pinterest I came across a recipe for roasted broccoli. It sounded really good, but some of the quantities weren't specified. So, I did a little experimenting and came up with the measurements that I liked.
The recipe is super-easy, takes only 25 minutes of cooking time, and is a great way to get your family to enjoy more veggies. I found the crunchy, garlic-laced broccoli pieces to be so addicting, that it was hard to stop eating them!
I tried roasting cauliflower chunks too. They didn't get quite as crispy as the broccoli, but the roasted flavor was still very good. You could probably use the same technique for any type of vegetable, varying the baking time depending upon the amount of moisture in the vegetables.
Roasted Broccoli with Garlic
3-4 TB Vegetable oil
1/2 tsp Salt
1/4 tsp Pepper
1 lb Broccoli pieces
1 tsp Minced garlic
Preheat oven to 425 F. degrees. Combine all ingredients in a closed ziploc-type bag. Knead the bag gently with your hands, until all of the pieces appear evenly coated with oil and seasonings. Spread broccoli on foil-lined baking sheet. Bake for 20-25 minutes, until pieces are lightly browned and crispy, but not burned. Serve immediately.
Growing up, I never really liked potatoes -- especially mashed potatoes. My mom always made them from scratch (never from a box), but I don't think she put anything in them... maybe a little salt. And I didn't like them at all.
Now that I live in Idaho, I've had to change my mind about potatoes. My new motto is: If you add enough fat and flavor, potatoes taste amazing!
Anyway, I came across this recipe for "Make-Ahead Mashed Potatoes" several years ago in a Costco Connection flyer that came in the mail. They're easy, and I love the flavor. I usually use Russet potatoes, and they've never turned out "gummy."
Make-Ahead Mashed Potatoes
Yield: 9x13" baking pan, or 10-12 servings
5 lb Baking potatoes
1/2 c Butter, softened
1 c Sour cream (low fat is ok)
8 oz Cream cheese, softened
1 ts Salt, to taste
Scrub, peel and rinse the potatoes. Cut them into 2-inch pieces. Place them in a large stockpot and cover with water. Boil until fork tender, approximately 18-20 minutes.
Drain potatoes and add remaining ingredients to warm potatoes in large mixing bowl. Mash and mix well. To thoroughly mix ingredients you may want to use a hand or stand mixer. Taste and adjust amount of salt if necessary.
If not serving immediately, transfer mashed potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point, refrigerated, or frozen.
Make-ahead tip: These can be made several days ahead and kept in the refrigerator. Preheat the oven to 350 F. and bake for 30-45 minutes or until hot.
Preheat oven to 425 F. degrees. Combine all ingredients in a closed ziploc-type bag. Knead the bag gently with your hands, until all of the pieces appear evenly coated with oil and seasonings. Spread broccoli on foil-lined baking sheet. Bake for 20-25 minutes, until pieces are lightly browned and crispy, but not burned. Serve immediately.
