Air Fryer Garlic Roasted Parmesan Brussel Sprouts

 1 pkg Brussel sprouts, cut in half

2 Tbsp olive oil

2 tsp garlic

salt and pepper

2 Tbsp Italian bread crumbs

2-3 Tbsp Parmesan cheese

Set Air Fryer to 400 degrees for 10 minutes.  Flip for 10 more minutes.

Recipe:  six sisters stuff

Honey Thyme Roasted Carrots

 Long carrots, peeled and cut in half with a flat side

3-4 Tbsp melted butter

2-3 Tbsp honey

1-2 fresh spring thyme

Melt butter, honey and thyme with a saucepan.  Place carrots on a a baking sheet. Flat side down. Pour over butter/honey sauce and toss with hands to cover completely. Roast in a 425 degree oven for 20-25 minutes, until tender.

Recipe:  the farm stand

Oven Roasted Asparagus with Garlic and Parmesan Cheese

asparagus, washed, dried, snapped

olive oil

garlic, minced

Parmesan cheese

kosher salt

pepper

 

Using a baking dish with sides add ingredients and mix together with the asparagus.  Separate each asparagus piece before roasting.  Bake for 8-10 minutes.

 

Recipe:  favorite family recipes 

Honey Roasted Peaches

 3 large ripe peaches, halved and pitted

1/4 cup raw honey

1 vanilla bean; seeds of

1 tsp ground cinnamon

1/4 tsp ground cloves

a pinch of sea salt

Preheat oven to 350 degrees.

In a small bowl, whisk honey, freshly scraped vanilla seeds, cinnamon, clove, and sea salt.

Place your halved peaches cut side up into a baking dish that's just big enough to fit them all.  Spoon your honey syrup on top of the peaches, making sure they all get coated.

Bake peaches in your preheated oven, uncovered, for 25-30 minutes, or until golden and tender.  Add your favorite toppings.

Serves 6

Optional topping ideas:

Greek or coconut yogurt, whipped coconut cream, chopped walnuts, choped pecan, granola, fresh mint leaves.

Recipe: Cleanfood crush

Roasted Salt and Pepper Whole Chicken

 1 whole chicken

sea salt

pepper corns (crushed) and white pepper corns (crushed)

1 lime

Preheat oven to 480 degrees.  

In the cavity of the chicken put a cut up lime ( or lemon or onion).  Tress up the legs with string to keep the chicken tight. Tuck under the wings.

Mix up the salt and pepper. Use a mortar if you need to.  Spread it all over the chicken pressing into the skin to stick.  

Place in a roaster pan and roast at 480 degrees for (20 for every 500 grams).

Check doneness by cutting between the leg bone. If its still pink put it back in the oven for more time.  

Recipe:  Marians Kitchen

Roasted Broccoli Grape Salad

 1 head of broccoli, cut into florets

1/2 red onion, chopped large

olive oil

salt and pepper

1 large scoop mayonnaise (1 cup)

1 tbsp sugar

2 Tbsp milk

1 Tbsp white wine vinegar

 1- 2 cups red grapes, halved

2 stalks celery, chopped

1 cup yellow raisins soaked in sherry vinegar (to absorb tanginess)

sliced toasted almond slices, for garnish

 

On a baking sheet in a 425 degree oven for 18-22 minutes roast the broccoli and onions. Spread the broccoli on one side and the onions on the other.  Sprinkle with olive oil,  salt and pepper.

While the vegetables are roasting make the creamy dressing.  In a small bowl whisk together mayonnaise, sugar, milk, white wine vinegar and season with salt and pepper.  Set aside

To a large bowl, add the grapes, celery and already soaked raisins.  When broccoli and onions are finished roasting add them.  Add the creamy dressing and mix to coat.  Serve with sliced toasted almond slices on top.

 

 

Roasted Shrimp Salad

 2 1/2 lbs (12 to 15 count) shrimp

1 Tbsp olive oil

Kosher salt and freshly ground black pepper

1 cup mayonnaise

1 Tbsp orange zest (2 oranges)

2 Tbsp freshly squeezed orange juice

1 Tbsp white wine vinegar

1/4 cup minced fresh dill

2 Tbsp capers, drained

2 Tbsp small diced red onion 

1.  Preheat the oven to 400 degrees.

2.  Peel and devein the shrimp.  Place them on a sheet pan with the olive oil, 1 tsp salt and 1/2 tsp pepper and toss together.  Spread the shrimp on one layer and roast for 6 to 8 minutes,  until just pink, firm and cooked through.  Allow to cool for 3 minutes.

3.  Meanwhile, make the sauce.  In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 tsp salt, and 1/2 tsp pepper.  When the shrimp are cool, add them to the sauce and toss.  Add the dill, capers, and red onion and toss well.  The flavors will improve if you allow the salad to sit at room temperature for 30  minutes.  Otherwise, chill and serve at room temperature.

Serves 6

Recipe:  Ina Garten

 

Roasted Shrimp and Veggie Salad

 1 cup cherry tomato, sliced

1 cup shredded caarrot

1 cup yellow bell pepper, diced

1 cup red onion, diced

1 cup asparagus, died

1 lb shrimp

olive oil, to coat

chili powder, to taste

1 tsp fresh oregano, to taste

salt, to tastae

pepper, to taste

lime juice, to tase

1 large handful mixed greens

Chili Lime Vinaigrette Dressing:

3 Tbsp lime juice

2 Tbsp olive oil

 1 Tbsp honey

1/2 tsp chili powder

salt, to taste

pepper, to taste

1.  Preheat oven to 400 degrees.

2. Add cut vegetables to a baking sheet lined with parchment paper.

3.  Drizzle in olive oil and sprinkle with seasonings to your preference.  Bake for 10 minutes.

4.  Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.

5.  Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference.  Bake for 5-8 minutes, until shrimp is fully cooked.  Be careful not to overcook.

6.  Mix dressing ingredients together in a small bowl. 

7.  In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together and Serve.

Roasted Portobello Mushrooms

 4-6 portobello mushrooms, remove stems

1/4 cup melted butter

1/4 cup olive oil

1/2 tsp pink salt

1 tsp Worcestershire sauce

1/2 tsp thyme

1/2 tsp black pepper

1/2 tsp dried parsley

2 heaping tsp minced garlic

marinara sauce (optional)

Parmesan cheese

mozzarella cheese

 

 

Preheat oven to 400 degrees. Wash and dry mushrooms.  Mix seasoning in butter and olive oil in a small bowl.. Put foil on a baking sheet sprinkled with olive oil.  Top mushrooms evenly with butter seasonings.Roast in the oven for 15 to 30 minute. Larger mushrooms will take more time to cook. Liquid will come out from mushrooms.  

Top with marinara sauce (optional).  Top with Parmesan cheese and Mozzarella cheese.  Broil for 2-5 minutes until cheese melts and is golden brown.

Pan Roasted Chicken with Rhubarb

 4 small boneless skinless chicken breast halves, patted dry (about 1 1/2 lbs)

Kosher salt and freshly ground pepper

All-purpose flour, for dusting

3 Tbsp extra virgin olive oil

2 cups thinly sliced onions (from 1 large onion or 2 small)

2 Tbsp minced garlic (from 4 to 5 cloves)

4 tsp peeled minced ginger (from 2 inch piece)

 1 tsp ground cumin

1/2 tsp ground turmeric

2 tsp sugar

3/4 cup low-sodium chicken broth

8 oz rhubarb, halved if thick, cut into 2 inch pieces

1/2 cup chopped fresh cilantro, plus leaves for serving

Cooked rice or flatbread, for serving

 

1.  Preheat oven to 400 degrees.  Season chicken with salt and pepper and dust with flour, tapping off excess.  Heat a large oven proof skillet (preferably cast iron) over medium-high heat.  Swirl in 2 Tbsp oil.  Place chicken in skillet, skinned side down and cook until browned and easily releases from pan, about 4 minutes; flip and brown second side, about 2 minutes.  Transfer to a plate. 

2.  Reduce heat to medium.  Add remaining 1 Tbsp oil, onion, garlic, and ginger to pan.  Season with salt and pepper and cook, stirring frequently, until onions are translucent, about 3 minutes.  Add cumin, turmeric, and sugar and cook until fragrant, 30 seconds.  Stir in broth and rhubarb and bring to a boil on top of stove.  

3.  Nestle chicken back into pan.  Transfer to oven and roast until chicken is cooked through, about 10 minutes.  If rhubarb is still underdone, remove chicken to a plate, tent with foil and return pan to oven until rhubarb is just tender, 3 to 4 minutes.  (Be careful, it's easy to overcook rhubarb and you don't want it to completely fall apart.)  Stir in cilantro, then return chicken to pan, turning to coat in sauce.  Serve chicken and sauce over rice or with flatbread, sprinkled with more cilantro.

Serves 4

Recipe: from Martha Stewart

Roasted Shrimp and Veggie Salad

 1 cup cherry tomatoes

1 cup shredded carrots

1 cup yellow bell peppers, chopped

1 cup red onion, chopped

1 cup asparagus, chopped

1 lb shrimp

olive oil

salt and pepper

chili powder

oregano

 lime juice 

mixed lettuce greens

On a baking sheet lined with foil add tomatoes, carrots, bell peppers, onion and asparagus in a individual piles spread out.  Sprinkle with olive oil, salt, pepper, chili powder and oregano. Mix. Bake in a 400 degree oven for 10 minutes.  

Remove pan from oven and add shrimp by pushing to the sides the vegetables.  Add the same seasonings to the shrimp but also sprinkle shrimp with lime juice.  Bake for another 5-8 minutes at 400 degrees until shrimp is cooked.  

 

Salad dressing:

3 tsp lime juice

2 tsp olive oil

1 tsp honey

1/2 tsp chili powder

salt and pepper

Mix salad dressing ingredients together in a small bowl.  In a serving bowl add mixed green.  Place all the roasted veggies and shrimp on top of the greens.  Mix.  Pour over the dressing. Mix and Serve

Curry Roasted Carrots

 1 lb garden carrots

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 Tbsp curry powder (mild)

1 Tbsp avocado oil

1/8 tsp freshly ground black pepper

1/4 tsp sea salt, or to taste

fresh lime juice (optional)

Preheat oven to 375 degrees and line a baking sheet with parchment paper.  

Peel an trim the ends of carrots.  If carrots are thick, cut them in half lengthwise; if not, leave whole.  Slice carrots diagonally in 1/4 inch thick slices, then place carrots into a large bowl.

Sprinkle sliced carrots with all seasonings and drizzle avocado oil on top.  Toss really well until evenly coated, then arrange carrots in a single layer, onto your prepared baking sheet. 

Bake for 30 minutes, until golden crisp, stirring carrots halfway through to ensure even roasting.  Carefully remove carrots to a serving dish.  Squeeze with fresh lime juice if desired. 

Honey Thyme Roasted Carrots

 carrots, peeled, long spears and cut having a flat side

3 Tbsp butter

2 Tbsp honey

2 fresh springs thyme

Place carrots on a baking pan flat side down.  Melt butter in a small pot. Add honey and the leaves of the thyme.  Mix together.  Pour butter mixture over carrots and mix well using hands to completely coat. Bake in a 425 degree oven for 20-25 minutes.  Before serving top with salt and pepper.

Roasted Radishes

 2 lb medium red radishes, halved (9 to 12)

3 Tbsp extra virgin olive oil, for drizzling

1 tsp sea salt 

1/4 tsp black pepper

lemon juice, optional

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1.  Preheat oven to 400 degrees.

2.  Toss radishes with olive oil and spices.  Arrange in a single layer on a baking sheet.

3.  Roast for about 30 to 35 minutes, until golden and crispy.

4.  Season with extra salt and pepper to taste.

Skillet Roasted Lemon Whole Chicken

 1/3 cup olive oil

2 tsp thyme

1 tsp fennel

salt and pepper (1 tsp each)

1 lemon sliced, (thick slices, lengthwise)

1 yellow onion, large slices

2 garlic cloves, whole in large slices

whole chicken (take the back bone out, butterfly)

1/2 cup chicken stock

Juice of 1 lemon

In a mini food processor combine thyme, fennel, salt, pepper and olive oil.  Set aside.

Layer the lemon slices in the iron skillet, then the onion and garlic cloves. Using a paper towel dry the chicken and place it on top.  Spread the herbs on both sides of the chicken. Bake at 450 degrees for 30 minutes.  

Add chicken stock around the outside of the chicken not on top. Bake 15 more minutes. Take out of oven and sprinkle the juice of a lemon on top. Cover with foil to rest for 10-15 minutes. Cut into smaller pieces for serving and place back into the skillet.  Serve

Recipe:  Ina Garten

Roasted Carrots

 2 lbs fresh carrots, roughly the same size

1 tsp chili powder, or to taste

1/2 tsp ground cinnamon

1/4 tsp ground cloves

2 Tbsp avocado oil, or olive oil

freshly ground black pepper, to Pretaste

1/2 tsp sea salt

1 Tbsp fresh thyme (or other herbs of choice), for garnish

 

Preheat oven to 375 degrees and line a large baking sheet with parchment paper.

 Start by preparing your seasonings by whicking together; chilil powder, ground cinnamon, ground cloves, black pepper and sea salt in a small bowl; once combined well, set aside.

Peel, and rinse the carrots thoroughly.

Slice carrots into 1 inch thick, even, diagonal pieces 

Add carrots to a medium bowl, sprinkle with all of the prepared seasonings and drizzle with oil.  Toss carrots until really well coated with all the spices ;and oil.

Spread the carrots in a single layer onto your prepared baking sheet, making sure not to overcrowd them. 

Bake for 30-40 minutes, tossing halfway through to ensure even roasting.  Cooking times will vary depending on the thickness of your carrots.

Once the carrots are fork tender an d golden browned, remove from the oven and transfer to a serving dish.  Top with you desired herbs.

Mustard-Roasted Potatoes

 2 1/2 lb small red potatoes

2 yellow onions

3 Tbsp olive oil

2 Tbsp whole-grain mustard

Kosher salt

1 tsp freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

1.  Preheat oven to 425 degrees.

2.  Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan.  Remove the ends of the onions, peel them , and cut them in half.  Slice them crosswise in 1/4 inch thick slices to make half-rounds.  Toss the onions and potatoes together on the sheet pan.  Add the olive oil, mustard, 2 tsp salt, and the pepper and toss them together.  Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside.  Toss the potatoes from time to time with a metal spatula so they brown evenly.

3.  Serve hot sprinkled with chopped parsley and a little extra salt.

Recipe: Ina Garten

Crispy Oven Roasted Potatoes

 Potatoes, peeled and chopped into 1 inch pieces

2 Tbsp olive oil 

2 tsp salt

1/2 tsp pepper

Optional herbs, sage, thyme, rosemary

1.  Preheat oven to 375 degrees.  Put a metal pan in the oven while preheating.  Preheat at least 45 minutes.

2.  Peel and cut potatoes into 1 inch pieces. Yukon Gold or Russets work best. Put in a bowl of water so they won't brown.

3.  Drain potatoes well and but in a bowl.  Add 2 Tbsp olive oil, 2 tsp salt and 1/2 tsp pepper.  Toss to coat.  Remove pan from oven carefully. 

4. Put potatoes on the hot pan shaking and stirring every 10-15 minutes for even browning.  Add herbs the last 10 minutes so they don't burn.  sage, thyme, rosemary

5.  Cook at 375 degrees for 60 minutes 

Roasted Baby Potatoes

 1 (24 oz) bag unpeeled golden baby potatoes

2 Tbsp olive oil

2 cloves garlic, minced

1 tsp chopped fresh rosemary, or to taste

sea salt and freshly ground black pepper to taste

1.  Preheat the oven to 400 degrees. Dry potatoes thoroughly after rinsing or oil will not stick.  Tastes best with olive oil.

2.  Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl.  Toss until potatoes are covered and garlic is evenly distributed.  Transfer to a rimmed baking sheet.

3.  Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes. Depending on size of potatoes the time may be sooner.

Roasted Chickpeas

can of chickpeas

olive oil

salt and pepper

smoked paprika (optional)

1.  Preheat oven to 450 degrees and place a rimmed baking sheet in the oven while it preheats.  

2.  Drain the rinse a 15.5 oz can of chickpeas.  Then pat very dry with paper towels.  Any residual moisture will cause the chickpeas to steam instead of crisp.

3.  When they're dry, toss the chickpeas with 1 Tbsp olive oil and 1/4 each kosher salt and black pepper.  Carefully remove the baking sheet from the oven, place the chickpeas on in an even layer, and return to the oven.  Roast, shaking the pan halfway through, until crispy, 20 to 25 minutes.  Try switching up the seasonings- smoked paprika.