Vegetables

Appetizers, Recipes, Sides, Vegetables

Roasted Sweet Potato Wedges With Maple And Cinnamon

These roasted sweet potato wedges with maple and cinnamon are perfect as a side item, appetizer, or a sweet treat. (Naturally gluten-free)

Roasted Sweet Potato Wedges

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Bonus: these sweet potato wedges are naturally gluten-free, healthy, and they’re simple to make. When you’re tired of french fries or mashed potatoes as a side, consider these cinnamon and maple sweet potato wedges.

Roasted Sweet Potato Wedges

Here’s how simple it is to make these. I like to leave the skins on, so be sure you clean, rinse, and dry the potatoes before cutting them into wedges. Sweet potatoes can be difficult to cut, so be sure your knife is up to the task! If possible, choose smaller sweet potatoes rather than larger for this recipe, just because cutting smaller potatoes is easier. Cut them length-wise, and then cut those pieces length-wise again so that you’re cutting wedges and not cubes. Place the wedges on a baking sheet. I like to line my baking sheet with foil for easy clean-up.

Roasted Sweet Potato Wedges

For the maple cinnamon seasoning, which can also double as a dipping sauce, melt half a stick of butter in a microwave-safe bowl (or saucepan if melting on stove top), add 1/4 cup maple syrup and 1 Tablespoon ground cinnamon. If you use unsalted butter, add a pinch of salt. Stir to combine. Drizzle sauce over sweet potato wedges. Don’t drown them, though, and reserve the remaining buttery concoction for dipping, if so desired. (You desire. Trust me. 😉 ) Lightly sprinkle a little more cinnamon on top of the wedges and then pop them into a pre-heated 400° oven for 25-30 minutes or until golden brown and tender. Remove from oven and let cool for 5 minutes before serving.

Roasted Sweet Potato Wedges

Don’t forget the leftover buttery maple cinnamon sauce for dipping! Or just drizzle the remainder over those crispy wedges and serve!

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Roasted Sweet Potato Wedges With Maple And Cinnamon
 
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Roasted Sweet Potato Wedges With Maple And Cinnamon
Author:
Serves: 2-4
Ingredients
  • 4 medium-sized sweet potatoes, cut into wedges
  • 4 Tablespoon (half a stick) of butter, melted
  • ¼ cup maple syrup
  • 1 Tablespoon ground cinnamon
Instructions
  1. Preheat oven to 400°.

  2. Line a baking sheet with foil; set aside.

  3. Clean, rinse, and dry sweet potatoes before cutting into wedges. Cut them length-wise, and then cut those pieces length-wise again so that you're cutting wedges and not cubes. Place the wedges on the lined baking sheet. Set aside.

  4. Melt butter in a microwave-safe bowl (or saucepan if melting on stove top).

  5. Add maple syrup and ground cinnamon to melted butter and stir to combine. If you use unsalted butter, add a pinch of salt.

  6. Drizzle sauce over sweet potato wedges. Reserve any remaining sauce for dipping, if so desired.

  7. Lightly sprinkle a little more cinnamon on top of the wedges and then pop them into a pre-heated 400° oven for 25-30 minutes or until golden brown and tender.

  8. Remove from oven and let cool for 5 minutes before serving.

  9. Serve with remaining butter sauce for dipping or drizzle remaining sauce over sweet potatoes and serve.

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Roasted Sweet Potato Wedges with Maple and Cinnamon
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Sides, Vegetables

Grilled Corn On The Cob With Herb Butter

Nothing says summer like grilled corn on the cob with herb butter!

Grilled Corn On The Cob

Grilling vegetables is always a treat, and in the summer, grilled corn on the cob is no exception. Corn is available in abundance during the summer and stores practically give it away when their corn inventory exceeds available display space. Have you ever noticed that? Seriously, we just picked up 8 ears of corn for $2. (Next week they’ll probably have it BOGO!)

Grilled Corn On The Cob

I like to grill the corn and then take it off the cob, freeze it, and use it in yummy recipes later.

But first, here’s a simple way to grill corn without burning it.

Remove the husks from the corn and rinse well and remove any remaining corn silk. Lay each ear of corn on separate sheets of tin foil, very lightly drizzle corn with olive oil and salt and pepper generously. Wrap each ear of corn securely, making sure the ends are closed tightly. (You don’t want the olive oil leaking out and flaming up on the grill.)

Grilled Corn On The Cob

Place each wrapped ear of corn on a preheated grill. Turn flame down to medium. Grill for 15-20 minutes. Turn corn 2 or 3 times to make sure all sides get grilled. To check on progress of corn, using long-handled tongs, remove an ear from the grill and carefully open the foil.

When corn is done, remove from grill and foil packs and serve immediately. I like to add an herb butter to the hot corn. Look at all that buttery goodness! (Here’s my simple recipe for herb butter.)

Grilled Corn On The Cob

If you aren’t feeding a crowd and have some leftover ears of corn, consider cutting the corn off the cob and freezing it for later use. You’ll need two bowls – one large and one small. Place the small bowl upside down inside the larger bowl. Take a cooled ear of corn and place it upright on the small bowl. Holding the top of the corn with one hand, use a sharp knife to cut down the side of the cob. The corn will fall into the larger bowl. Turn the corn and continue slicing off all the corn. Repeat with remaining ears of corn. Place corn, divide if necessary, in quart-sized freezer bag and freeze for later use.

Grilled corn off the cob

Enjoy!

Grilled Corn On The Cob

Grilled Corn On The Cob With Herb Butter
 
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Grilled Corn On The Cob With Herb Butter (Here's my recipe for Herb Butter)
Author:
Serves: 4
Ingredients
  • 4 ears of corn, husked and rinsed
  • olive oil
  • salt
  • pepper
  • Other:
  • tin foil
Instructions
  1. Remove the husks from the corn and rinse well and remove any remaining corn silk.

  2. Lay each ear of corn on separate sheets of tin foil, very lightly drizzle corn with olive oil and salt and pepper generously. Wrap each ear of corn securely, making sure the ends are closed tightly.

  3. Place each wrapped ear of corn on a preheated grill. Turn flame down to medium. Grill for 15-20 minutes. Turn corn 2 or 3 times to make sure all sides get grilled.

  4. To check on progress of corn, using long-handled tongs, remove an ear from the grill and carefully open the foil.

  5. When corn is done, remove from grill and foil packs and serve immediately. I like to add an herb butter to the hot corn. Here's my recipe for herb butter.

  6. How to cut corn off the cob
  7. If you have leftover ears of corn, consider cutting the corn off the cob and freezing it for later use. You'll need two bowls - one large and one small. Place the small bowl upside down inside the larger bowl. Take a cooled ear of corn and place it upright on the small bowl. Holding the top of the corn with one hand, use a sharp knife to cut down the side of the cob. The corn will fall into the larger bowl. Turn the corn and continue slicing off all the corn. Repeat with remaining ears of corn. Place corn, divide if necessary, in quart-sized freezer bag and freeze for later use.

Grilled Corn on the Cob
Grilled Corn on the Cob
Grilled Corn On The Cob With Herb Butter

 

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Recipes, Sides, 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 Cheese

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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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