Don’t run away.

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Let’s talk about this. As much as some of you loathe them, we’re talking about vegetables today. According to the CDC website, they recommend that based on my age/sex/amount physical activity, I should eat about 2 cups of fruit and 2.5 cups of vegetables per day. Some people (kids, in particular) avoid green vegetables like the plague. Well folks, let me shake your world a little here. Brussels sprouts and broccoli can be both delicious and healthy simply by roasting them.

Roasting is a super easy process that will compliment just about any protein you serve throughout the week. Roasting brings out nutty, sweet, and in my opinion, irresistible flavors that aren’t present when vegetables are raw. Seriously, I start throwing back veggies like popcorn when they’re roasted. If you haven’t tried roasting your vegetables, please do (especially in the winter). You can roast just about anything including (but not limited to): broccoli, brussels sprouts, cauliflower, parsnips, carrots, potatoes, onion, beets, squash and more. Perhaps this is too vague of a post, but I feel like it’s something my blog readers need to know. Your weeknight sides will never be the same!

What’s your favorite way to eat your vegetables?

Roasted Brussels Sprouts
Prep Time: 10 min. Cook Time: 45 min.

Ingredients:

2 lbs. brussels sprouts
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon black pepper

Preparation:

Preheat oven to 375°. Cut the ends off each brussels sprout and quarter them. In a bowl, toss the sprouts with the olive oil, salt, and pepper. Spread evenly on a baking sheet and place in the oven for 45-60 minutes until golden brown.

Roasted Broccoli
Prep Time: 10 min. Cook Time: 45 min.

Ingredients:

2 lbs. broccoli crowns
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon black pepper

Preparation:

Preheat oven to 375°. Cut the stem off the broccoli stem and cut into thin 1/4″ medallions. Place all medallions in a large bowl. Pull apart broccoli crowns into pieces and add to the bowl. Toss with olive oil, salt, and pepper. Place on a sheet pan and bake for 45 minutes until edges are brown.