My Kind of Cooking: Roasted Vegetable

Friday, May 17, 2013

Roasted Cauliflower

1 head cauliflower
6 cloves garlic, finely chopped
5 strips bacon, chopped

Preheat oven to 425 degrees. Cut the cauliflower into florets that are approximately the same size. Place cauliflower on a baking sheet sprayed with cooking spray.

Sprinkle chopped garlic over top.

Arrange bacon over cauliflower.

Bake 25 to 30 minutes or until golden brown on the edges, stirring the cauliflower a couple of times while baking.

The weather is warming up and I only have a few days left to use my oven before it gets too hot. I love to roast vegetables! This recipe and my Roasted Brussels Sprouts recipe are two of my families favorites. Roasting gives the vegetables a rich and I think a slightly sweet flavor. I end up eating more vegetables than meat when they are roasted, and that is a good reason to heat the kitchen up a little.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States. Be sure to pick up a copy or two, when you see them. They make great gifts!

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GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

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Friday, May 10, 2013

Roasted Brussels Sprouts

1 pound fresh Brussels sprouts
1/4 cup melted butter
2 tablespoons olive oil
Salt and pepper to taste

Preheat oven to 400 degrees. Trim the very end of Brussels sprouts and remove damaged leaves.

Cut in half.

Place in large bowl.

In a small bowl, combine butter and olive oil.

Drizzle butter mixture over top of Brussels sprouts, toss to coat.

Salt and pepper to taste.

Arrange Brussels sprouts on baking sheet.

Bake 30 to 40 minutes or until browned.

My mom never had to tell me to eat my Brussels sprouts. I just love these little bundles of goodness. When they are roasted they become nutty and sweet tasting. And who wouldn't love that? Even if you hated Brussels sprouts in the past, give this recipe a try, you may end up liking them.