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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Roasted Olives With Feta And Lemon

Roasted Olives With Feta And Lemon – the ultimate elegant and easy appetizer!

Roasted OlivesNote: This post contains Amazon affiliate links.

If you’re looking for an elegant appetizer, try these roasted olives with feta and lemon. It’s as easy as combining a few luscious varieties of olives, adding a little feta, spicing it up and roasting for 30 minutes. Plus, your house will smell heavenly as they roast.

Roasted OlivesHere’s how I put it together. I used several varieties of olives: Pitted Greek kalamata olives, pitted black olives, pimento stuffed green Spanish olives, and pitted Castelvetrano olives, which are the bright green olives. I used jarred olives, but if you have access to an olive bar at your local supermarket, even better – you’ll have an array of varieties from which to choose.

Roasted OlivesI add the drained olives to a casserole dish, crumbled in feta cheese, added some olive oil and lemon juice, and just a splash of red wine. I also added some fresh sprigs of thyme. Then I roasted the whole lovely concoction.

Roasted Olives

After 30 minutes, I pulled out a very hot, but beautiful dish of roasted olives. Let them cool just a bit before transferring to a serving bowl. Replace the roasted thyme sprigs with some fresh thyme before serving.

Roasted OlivesThese olives are a perfect appetizer for entertaining or just for yourself. Pour a glass of wine and enjoy!

Roasted Olives

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Roasted Olives With Feta And Lemon
 
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Roasted Olives With Feta And Lemon
Author:
Serves: 4-6
Ingredients
  • ½ cup pitted Green kalamata olives, drained
  • ½ cup pitted black olives, drained
  • ½ cup pimiento stuffed Spanish olives, drained
  • ½ cup Castelvetrano olives, drained
  • ½ cup feta cheese, large chunks or crumbles
  • ¼ cup olive oil
  • juice of one lemon
  • splash of red wine
  • handful of fresh thyme sprigs
  • lemon slices for garnish
Instructions
  1. Preheat oven to 400°F.

  2. In a casserole dish, combine olives and feta cheese. Drizzle with olive oil and lemon juice. Add splash of red wine. Garnish with a few fresh thyme sprigs and lemon slices.

  3. Roast in oven for 30 minutes.

  4. Remove from oven and let cool for 10 minutes before serving. Remove roasted thyme sprigs and replace with fresh thyme before serving.

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Roasted Olives with Feta and LemonRoasted Olives With Feta And Lemon - the ultimate elegant and easy appetizer!Roasted Olives with Feta and LemonSave

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Flourless Chocolate Brownies

These flourless chocolate brownies are amazing. No, really. They’re easy to make, they’re gluten-free, and they’re over-the-top full of chocolate! Just look at that crinkly, flaky top!

Flourless Chocolate BrownieNote: This post contains affiliate links for products on Amazon.

This might be my favorite brownie recipe – they’re that good. Trust me, you’ll want to make these. 😉

Flourless Chocolate Brownie

Here’s the summary of how these insane flourless chocolate brownies came together (specifics are in the recipe at the end of this post). Melt the coconut oil and stir in the chocolate chips until melted. You’ll be gently stirring for a little while to get those chips melted. Sneak a taste or two, but leave some for the actual brownies. 😉 Set aside to cool.

Flourless Chocolate Brownies Collage

In another bowl, beat eggs, coconut sugar, and vanilla extract until smooth. I did this by hand, but you can use a hand-held mixer. If beating by hand, keep going until smooth – about 3 minutes or so. Add melted chocolate mixture and continue stirring to completely combine. Add in cocoa powder, salt, cornstarch, and a dash of cinnamon. Mix well to combine. Batter will be thick. Pour into a parchment-lined and well-oiled pan (I used coconut oil) and bake at 350°F for 25-30 minutes.

Flourless Chocolate Brownies Collage

Let the brownies cool completely before cutting and serving. Behold, the flaky and cracked top!

Flourless Chocolate Brownie

Consume with a glass of coconut milk, if that’s your thing. Equally wonderful would be a warm brownie topped with a scoop of coconut vanilla ice cream. The brownies didn’t last long enough for me to capture that photo! 😉

Flourless Chocolate Brownie

Enjoy!

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

 

Flourless Chocolate Brownies (Gluten-Free)
 
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Flourless Chocolate Brownies (Gluten-Free)
Author:
Serves: 9-12 servings
Ingredients
  • 6 Tablespoons coconut oil
  • 6 oz. semisweet chocolate chips
  • 2 large eggs (room temperature)
  • ⅔ cup coconut sugar
  • 2 teaspoons vanilla extract
  • ¼ cup unsweetened cocoa powder
  • 3 Tbsp cornstarch powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 350°F.

  2. Prepare pan by lining with parchment paper and oiling paper with coconut oil.

  3. In a microwave oven, melt coconut oil in a microwave-safe bowl. You can also melt the oil in a saucepan on the stove over low heat. Add in chocolate chips and gently stir until chips are completely melted. Set aside to cool.

  4. In a separate bowl, beat together eggs, coconut sugar and vanilla extract. You can beat by hand or by using a hand-held mixer. Beat until smooth, about 3 minutes by hand.

  5. Add in melted chocolate mixture and mix well.

  6. Add in cocoa powder, salt, cornstarch, and ground cinnamon. Mix well. Batter will be thick.

  7. Pour and spread batter into prepared pan and bake for 25-30 minutes.

  8. Remove from oven cool completely before cutting and serving.

Flourless Chocolate Brownies

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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.

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

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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Marinated Beef Kabobs with Veggies

Marinated Beef Kabobs with Veggies

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