Roasted Vegetables

1 red pepper cut in chunks
1 package mushrooms, cut in 1/2 or 1/4
1 bunch asparagus (using the tips only)
Brussels sprouts (halved)
carrots, thinly slices
1 onion, cut in chunks
olive oil
sprigs of thyme (or tarragon)
salt and pepper

Cut vegetables in chunky pieces, coat with olive oil and sprinkle with thyme. Salt and pepper to taste.

Bake in 400F oven for 30 minutes moving the vegetables to roast evenly.

Roasted Butternut Squash

This recipe gives the butternut squash a nice gingerbread flavour.

Ingredients
1 butternut squash, cut into 6-8 slices
salt and freshly ground pepper
rosemary
stale gingerbread (I used an Ikea brand Gingerbread cookie smashed in a baggie)
olive oil

Directions
Cut and peel thick slices of butternut squash, about 1/3 inch. Make 6-8 slices. (Keep the bottom part to make soup or puree.)

Sprinkle with salt, pepper, and crumbled gingerbread. Top with a few sprigs of rosemary.

Transfer on a baking sheet oiled with few drops of olive oil. Drizzle a little olive oil on top of squash slices. Roast in the oven at 400°F until butternut slices are soft.

Source: http://www.eatwell101.com/roasted-butternut-squash

Roasted Artichokes & Fennel

Chef Chris Brown whips up yet another flavourful side dish that deserves to shine as the main event. These are artful artichokes you’re sure to love.

Ingredients
1 fennel bulb (12 ounces), cut into 3/4-inch wedges
1 tablespoon fronds reserved for garnish
4 small artichokes*, cleaned and immersed in lemon water
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
3 cloves of garlic
rind of 1/2 orange
2 sprigs rosemary
2 bay leaves
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Parsley pesto
1/2 cup shelled walnuts, about 3 1/2 ounces
2 cups chopped parsley, about 1 bunch
1/4 cup grated Pecorino or Parmesan cheese
1 garlic clove, roughly chopped
1/2 teaspoon salt
1/2 cup olive oil

Directions
Pre-heat oven to 425F.

Add fennel and artichokes to a large bowl.

Drizzle with 2 tablespoons oil, and season with salt and pepper. Add garlic, orange peel, bay leaves and rosemary. Toss to evenly combine. Transfer to a rimmed baking sheet.

Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.

While artichokes are roasting, prepare pesto. Combine all ingredients in a blender and blend until smooth.

Remove artichokes from oven; drizzle with remaining oil and lemon juice. 

Garnish with fennel fronds and pesto.

Serves 4.

 * Instead of fresh artichokes I used a 375 g bag of frozen artichoke bottoms I purchased at a European market.

Baked Garlic Kale Chips

Baked Garlic Kale Chips

1 head of kale, cleaned and torn into “chip” size pieces
2 teaspoon olive oil
1 teaspoon garlic salt
2 teaspoon minced garlic

Put the oil, garlic salt, and garlic into a gallon size Ziploc bag.

Clean kale and break into “chip” sized pieces, remove the center stalk.

Put kale in bag.

Shake coating kale with oil and seasoning.

Spread into single layer on baking sheet.

Bake at 325F for 15- 20 minutes. Bake until the edges start to turn brown, but be careful not to burn it.  (Might take a little longer.)

You want it to be crispy. Adjust time for your oven, and thickness of Kale.

Source: http://www.eazypeazymealz.com/garlic-kale-chips-baked/