Real Kitchen. Real Life.: vegetable

Friday, February 14, 2014

Easy Brussels Sprouts

I have really curbed my impulse purchasing at the grocery store, but I recently bought something I hadn't planned, and I honestly don't know what I was thinking. That something was a one-pound bag of Brussels sprouts, a vegetable I knew I hated. There was one time I actually enjoyed these with a meal, and I guess that memory was in the back of my mind when these guys found their way into my cart. But really - I think I was just feeling kind of fat.

Easy Brussels Sprouts

chefjennylyn.com

1 1/2 pounds Brussels sprouts
3 tbsp. olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper

Preheat oven to 400 degrees.
Cut off brown ends of Brussels sprouts, and remove any yellow leaves. Mix all ingredients in a bowl, and place Brussels sprouts in an oven-proof dish. Bake 35-45 minutes or until browned and crispy on the outside and tender on the inside. Shake the pan every now and then to ensure even browning.

This is a sneak peek at something coming in March - the Bamboo Tablet Stand. I'm so excited about this item because my current cookbook stand is too big for my iPad, a recipe card, or a single sheet of paper. Besides, this new stand is gorgeous! Hats off to the Pampered Chef for hitting us with yet another awesome product!

Moving on - This may be the easiest recipe you'll ever prepare in your life because it's salt, pepper, olive oil - stir, bake. Do things get any simpler than that? I have my oil in the Mini Easy Read Measuring cup, and my salt is in an Adjustable Measuring Spoon. The recipe calls for 3/4 tsp., and guess what? This spoon adjusts among all of those weird incremental measurements! I'll mix my salt and pepper in this Pinch Bowl, and of course my Bamboo Grinder Set is poised and ready for action. There's no pepper like freshly ground pepper, people!

I'm using the Large Cutting Board and the 3 1/2" Paring Knife from the Forged Cutlery Collection to prep my sprouts. Just cut off the little ends, and the outside leaves will come right off.

Once everything is prepped and ready, you just mix it together! My prepped, rinsed sprouts are in a Stainless Mesh Colander, and I'll add everything together in a Stainless Mixing Bowl.

I'm sorry all the pictures look a lot alike, but that's what happens when you have four ingredients and oh, I don't know... two steps? I'm using the Small Mix 'n Scraper to stir the Brussels sprouts, and my Mini Baker is ready to be used. This is one of my favorite pieces from the Stoneware Collection because it's so versatile! I use it for dips, etc., but it also holds a good amount when you're making vegetables on the side. And the results? Just look at the first picture!

Enjoy your Brussels sprouts tonight!

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Sunday, April 10, 2011

Greek Asparagus

Side dishes can trip anyone up, especially if you have a low tolerance for Rice-a-Roni (raises hand). Keep plenty of fresh vegetables on hand, and you can use this method for the majority of them.

Greek Asparagus

chefjennylyn.com

1 pound asparagus, trimmed

1 tbsp. olive oil

1 tbsp. Greek Rub

Preheat oven to 425 degrees

Toss asparagus with olive oil and Greek Rub. Bake on stoneware 15-20 minutes.

To prepare asparagus, simply snap each spear where it breaks easily. You pay by the pound to throw big chunks in the garbage... I know it hurts. As always, I'm using the Large Cutting Board, and it's laid across my sink for extra space.

Olive oil is measured into the Easy Read Mini Measuring Cup, one of those little gems you don't realize you'll use as often as you do. How often do I think you'll utilize this? Constantly. Then there's the Greek Rub... love this stuff! I'm doing this in the Medium Bar Pan, but any piece of Stoneware will work.

There are times when you have to get your hands dirty. This is one of those times.

Bake 15-20 minutes, depending on how crisp you like your vegetables. Then scoop everything up with the Large Serving Spatula, and enjoy! (P.S. Look at that beautifully seasoned Stoneware!)

This method can be used for any number of vegetables... squash, zucchini, green beans, etc. Of course, there are also vegetables you should avoid roasting at 425 smothered in olive oil and Greek Rub, but that's another story for another day.