Vegetables

Roasted Brussels Sprouts With Balsamic Vinegar And Parmesan Cheese

One of my favorite veggies to prepare is Roasted Brussels Sprouts with Balsamic Vinegar and Parmesan Cheese. They’re so easy and delicious and they compliment just about every “meat and potatoes” type of meal.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan CheeseNote: This post contains affiliate links for products on Amazon.

I especially like them when served with fish such as salmon. They’re equally yummy with steak and chicken, too.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

Here’s how I like to roast these beauties: wash and trim the Brussels sprouts and cut them in half. Toss them in a bowl and drizzle lightly with extra virgin olive oil and a healthy sprinkle of salt. Toss gently with a large spoon or your hands. Line a sheet pan with foil and place the sprouts on it. Spread them out so they’re not piled on top of each other. Place in a 400°F oven for 20 minutes. At the 20 minute mark, remove the sheet pan and lightly drizzle Balsamic vinegar over the sprouts. Place back in the oven to roast for another 10 minutes or until tender and lightly crisp.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

Once out of the oven, lightly sprinkle the sprouts with freshly grated Parmesan cheese.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

The heat from the sprouts will gently melt the cheese.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

It’s always acceptable to add a dash more Balsamic vinegar and more cheese once it’s on your plate ~ I always do! 😉

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Roasted Brussels Sprouts With Balsamic Vinegar And Parmesan Cheese
 
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Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese
Author:
Serves: 2-4 servings
Ingredients
  • 1lb Brussels Sprouts, washed, trimmed and cut in half
  • Olive oil
  • Salt
  • Balsamic Vinegar
  • Parmesan Cheese, freshly grated
Instructions
  1. Preheat oven to 400°F.

  2. Wash and trim the Brussels sprouts and cut them in half.

  3. Toss them in a bowl and drizzle lightly with extra virgin olive oil and a healthy sprinkle of salt. Toss gently with a large spoon or your hands.

  4. Line a sheet pan with foil and place the sprouts on it. Spread them out so they're not piled on top of each other.

  5. Place in a 400° F oven for 20 minutes. At the 20 minute mark, remove the sheet pan and lightly drizzle Balsamic vinegar over the sprouts. Place back in the oven to roast for another 10 minutes or until tender and lightly crisp.

  6. Once out of the oven, lightly sprinkle the sprouts with freshly grated Parmesan cheese and serve.

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Brussels Sprouts with Balsamic and Parmesan Cheese

Roasted Brussels Sprouts with Balsamic Vinegar and Parmesan Cheese

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Marinated Beef Kabobs With Veggies

These colorful Marinated Beef Kabobs With Veggies are easy to assemble and even easier to grill.

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Marinated Beef Shish Kabobs

It’s that time of the year – time to fire up the grill. Well, anytime is the time to grill, but especially during the spring and summer months when burgers and kabobs are the name of the game. These colorful Marinated Beef Kabobs With Veggies are easy to assemble and even easier to grill.

I like to make my own kabob marinade using gluten-free soy sauce, olive oil, garlic powder and Italian-blend herbs. I cut the steak into cube-sized chunks and throw them in the marinade and let them hang out in the fridge for a few hours. If you plan way ahead, you can let the beef marinate overnight.

Marinated Beef Shish Kabobs

For the veggies, I like to use a colorful combo of peppers, onions and tomatoes. Just cut into large chunks that will easily fit onto a skewer. I make the same marinade again and toss the veggies in it before skewering.

Marinated Beef Shish Kabobs

Years ago someone gave us a set of stainless steel BBQ skewers, which may possibly be one of the best gifts ever, especially if you grill kabobs! If you want some easy to use, easy to clean, flameproof skewers, consider grabbing a set.

Stainless Steel BBQ Skewers

Stainless Steel BBQ Skewers

Once you have everything skewered, put the kabobs on the grill. I like to line a grill pan (or two) with foil and set the skewers on that before placing on the grill. I do this because the oil from the kabobs tends to flare up. Safety first!

Marinated Beef Shish Kabobs

Your kabobs will still grill beautifully with the char marks. Use tongs to turn the skewers while on the grill so that all sides get evenly cooked. See:

Marinated Beef Shish KabobsYou can serve up the beef kabobs individually, or carefully slide them off the skewers onto a big plate and dig in.

Marinated Beef Shish Kabobs

Enjoy!

Note: This post contains affiliate links for products on Amazon.

Marinated Beef Kabobs With Veggies
 
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Marinated Beef Kabobs With Veggies
Author:
Serves: 2-4 servings
Ingredients
  • 2 grass-feed steaks
  • 1 large red onion
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 6-8 Campari tomatoes
  • Marinade:
  • (Note: I use this marinade twice in this recipe, so you will need double the ingredient volume listed.)
  • ⅓ cup gluten-free soy sauce
  • ⅓ cup extra virgin olive oil
  • 1 Tablespoon garlic powder
  • 1 Tablespoon Italian seasoning blend
  • Stainless Steel BBQ Skewers (affiliate link)
Instructions
  1. Make marinade for the meat by whisking gluten-free soy sauce, olive oil, garlic powder and Italian seasoning blend together in a glass bowl. Set aside.

  2. Cut steak into large chunks. Add steak chunks to marinade. Stir to combine and cover steak with marinade. Cover bowl tightly and marinate in refrigerator for at least 2 hours.

  3. In another glass bowl, make marinade again for the veggies. Set aside.

  4. Chop onions and bell peppers into large chunks. Add to marinade along with tomatoes. Toss to cover.

  5. Line your grill pan(s) with foil.

  6. When ready to skewer, alternate meat and veggies on each skewer and set on lined grill pans.

  7. Grill over medium heat, using long-handled tongs to turn each skewer periodically to ensure even grilling on all sides.

  8. Remove from heat and serve kabobs as individual skewers or remove from skewers to large plate and serve.

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Roasted Garlic Mashed Potatoes

I grew up loving mashed potatoes, and when I was old enough to help in the kitchen it was my job to beat to the potatoes into creamy smoothness with an electric mixer. Lumpy potatoes were forbidden which turned this into a time consuming task. Well, no more!

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Roasted Garlic Mashed Potatoes

Call me rebellious, but I take satisfaction in making my potatoes the rustic way – without a mixer of any kind and with some lumps to lend authenticity to their rustic-ness. And, of course, there’s the garlic. Roasted, mellow garlic. This is a grown-up inclusion which can be customized depending on how much of a garlic lover you are.

First, you’ll want to make sure that you have some roasted garlic on hand. You’ll need the cloves from one medium-sized head of garlic. Here’s my post on how to roast garlic. Roast the garlic, remove the cloves, and set aside.

Roasted Garlic Cloves

Next, peel and dice the potatoes. I used organic yellow potatoes here, but russet would work fine, too. Boil the potatoes until fork tender. Drain and return to pan.

Roasted Garlic Mashed Potatoes

I like to add butter to the hot potatoes and let it begin melting just a a little before I begin mashing them. I use a stainless steel potato masher, like this one. Once the butter starts to melt, I begin mashing. When I’ve gotten the big chunks mashed, I add the sour cream, half-and-half, salt, and mash some more. Make sure to taste and salt as needed. You may also need to add a little more half-and-half if your potatoes are too dry.

Set the potatoes back on the burner on low/warm and continue.

Add the roasted garlic cloves to the potatoes. You can rough chop them before adding them in, but here, the cloves were soft enough that they mashed right in. Mash (or stir) them in. Taste and see if you would like more garlic flavor before adding the remainder to the potatoes. If you can handle the flavor, add the rest in and give them a stir. Again, you may need to add more liquid.

Roasted Garlic Mashed Potatoes

Once your potatoes are at the flavor and consistency that you desire, serve them up and enjoy!

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes
 
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Roasted Garlic Mashed Potatoes
Author:
Serves: 2-4
Ingredients
  • 4-5 medium-large organic yellow potatoes
  • 1 head or roasted garlic cloves (how to roast garlic)
  • ⅓ c. organic half-and-half
  • 4 tbsp. organic butter (half of a stick)
  • ¼ c. organic sour cream
  • salt and pepper, to taste
Instructions
  1. Roast 1 head of garlic. (how to roast garlic)

  2. Put large pot of water on to boil.

  3. Peel and dice the potatoes.

  4. Boil the potatoes until fork tender, about 20-30 minutes.

  5. Drain potatoes and return to pan.

  6. Add butter to the hot potatoes. Once the butter starts to melt, begin mashing with a potato masher.

  7. When the big chunks are mashed, add the sour cream, half-and-half, salt, and mash some more. Make sure to taste and salt as needed. You may also need to add a little more half-and-half if the potatoes are too dry.

  8. Set the potatoes back on the burner on low/warm and continue.

  9. Rough chop the roasted garlic cloves and add half of the cloves to the potatoes. Mash (or stir) them in. Taste and see if you would like more garlic flavor before adding the remainder to the potatoes. Add in if desired.

  10. Warm potatoes to desired temperature and serve.

roasted garlic mashed potatoes
roasted garlic mashed potatoes
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Creamy Broccoli Soup

Broccoli is the star of this green, healthy soup. Preparation is quick, so you can have this creamy broccoli soup on the table in about 15 minutes.

Creamy Broccoli Soup

I like to start with a head of organic broccoli. I wash it and cut the florets from the main stalk. I steam the florets for about 5 minutes. (I use a double boiler/steamer like this one.)

While the broccoli is steaming, add 1 cup vegetable broth to your blender. (I use a Vitamix.) I like to use Pacific’s organic broth. Chop 1/4 cup green onion and throw that in the blender, too. If you want a more subtle onion flavor, saute the onion first, or use onion powder instead. Once the broccoli has steamed, carefully add about half it to the blender and process.

Add 1 cup organic half and half and the remainder of the broccoli. Season with salt and pepper. Process. If soup is too thick, add more a little more broth OR half and half and process again. Repeat until you get desired result. Pour soup into a saucepan and heat on medium-low just until soup is warmed.

Creamy Broccoli Soup

Serve with dollop of organic sour cream.

Creamy Broccoli Soup

Creamy Broccoli Soup
 
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Creamy Broccoli Soup
Author:
Serves: 2 servings
Ingredients
  • 1 head organic broccoli
  • 1 cup organic vegetable broth
  • 1 cup organic half and half
  • ¼ cup green onion
  • Salt and pepper
  • Garnish:
  • Dollop organic sour cream
Instructions
  1. Wash head of organic broccoli. Cut the florets from the main stalk. Steam the florets for about 5 minutes.

  2. Add vegetable broth, onion, and half of the steamed broccoli to blender and process.

  3. Add half and half and the remainder of the broccoli to blender. Season with salt and pepper. Process. If soup is too thick, add more a little more broth OR half and half and process again. Repeat until you get desired result.

  4. Pour soup into a saucepan and heat on medium-low just until soup is warmed.

  5. Served with a dollop of sour cream.

 

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