Honey roasted holiday vegetables

Honey roasted holiday vegetables

Honey roasted holiday vegetables are the colorful picture prefect side dish to go along side any main meal. Oven roasted vegetables are an easy winter side dish that adds color and a festive touch to your holiday table. This is such a prefect holiday recipe with classic holiday ingredients, such as cranberries and walnuts. The cranberries provide a sweet tangy contrast to the vegetables and the  walnuts provide a nice crunch. Honey -roasted holiday vegetables make a delicious side dish with natural sweetness and a caramelized finish.

variations for this honey roasted holiday vegetable recipe

The vegetables: use any combination that fits your taste, the vegetables in this recipe can be customized. You can use carrots, parsnip or any any root vegetable.

Citrus zest: A bit of lemon or orange zest can add a fresh holiday inspired twist.

Control the sweetness: If you prefer less sweetness add a splash of balsamic vinegar when tossing the vegetables in the bowl.

Honey roasted vegetables bring warmth, color, and a festive flavor to any holiday table.

Ingredients

  • 3 cups medium dice butternut squash
  • 1 medium sliced delicate squash
  • 4 cups brussel sprouts cut in half
  •  2 peeled medium diced sweet potatoes
  • 2 cups fresh cranberries
  • 2 cups walnuts
  • 1 Tbsp. Italian seasoning
  • 3 Tbsp. olive oil
  • 2 Tbsp. honey
  • salt and pepper to taste
  • crumbled gorgonzola

Instructions

  1. preheat your oven to 400- degrees.  drizzle a baking sheet with olive oil.
  2. Add the all the vegetables salt and pepper to taste to a large bowl. Drizzle with the olive oil, sprinkle with the Italian seasoning. Salt and pepper to taste. Toss to combine
  3. Spread the vegetables on the prepared baking sheet. Add the walnuts and cranberries. Bake for 20 -25 minutes, or until the vegetables are starting to get tender. Turn and cook an additional 10 -15 minutes, or until fork tender and beginning to brown.
  4. Adjust your seasonings. Sprinkle with gorgonzola crumbles. ENJOY!!!!


Baked gorgonzola stuffed pears

Baked gorgonzola stuffed pears

When it comes to creating an easy fall appetizer that’s as elegant as it easy to make. baked gorgonzola- stuffed pears are the perfect choice. The natural sweetness of ripe pears with the creamy bold creamy flavors of gorgonzola, and the crunch of walnuts resulting in an appetizer that’s delicious. When baked the pears become tender, while the gorgonzola melts into a creamy, tangy deliciousness.  Whether served as a starter or a elegant snack these baked gorgonzola stuffed pears  are sure to become a favorite for their simplicity and flavor.

What to use for this baked gorgonzola stuffed pear recipe

Choose slightly underripe pears and large ones. This recipe is perfect for those stone-hard pears. Roasting the pears softens them up without making them mushy. The best ones for roasting  are Anjou, bosc or my personal favorite Bartlett. They all retain their shape and flavor when baked.

Gorgonzola the star ingredient in this recipe adds a creamy, tangy flavor. You can use regular or dolce (a milder, creamier version) or blue cheese is a good substitute.

The walnuts add crunch and a nutty flavor i chop them fine you can also leave some whole to place on top of the pears.

The honey adds sweetness to balance the gorgonzola,  maple syrup does the same thing.

A sprinkle of fresh thyme or rosemary adds a hint of earthy flavor that complements the pears and cheese.

Ingredients

  • 4 pears
  • 1 cup gorgonzola
  • 1 cup chopped walnuts
  • 1 Tbsp. thyme
  • 4 Tbsp. honey

Instructions

  1.  Set your oven to 375-degrees
  2. Start by washing the pears and drying. Then cut in half and scoop out the seeds.
  3. Mix the gorgonzola, chopped walnuts, thyme and 2 Tbsp. of the honey.
  4. Fill the cavities of the pears with the filling. Roast in the preheated oven for 20 -30 minutes. Then  drizzle the pear halves remaining honey . ENJOY!!!!


Roasted parmesan broccoli side dish

Roasted parmesan broccoli side dish

If your looking for a simple yet flavorful side dish that complements almost any meal, look no further than this oven roasted parmesan broccoli side dish. Roasting broccoli brings out it’s natural sweetness and adds a delicious crunch. The high heat caramelizes the edges, making it a far cry from the sometime soggy texture of steamed or boiled  broccoli. Once you try roasting broccoli with good quality parmesan,  breadcrumbs, and herbs, you’ll wonder why you ever cooked it any other way. It’s a game-changer in the world of side dish. Plus, it’s so easy to make!!!

Why you will love this  roasted parmesan broccoli side dish

Quick and easy: The prep time is minimal,  the oven does the work . leaving you hands free to focus on other parts of the meal.

Healthy and delicious: Broccoli is packed with fiber, vitamins, and antioxidants, and roasting it with olive oil and parmesan keeps it both nutritious and delicious.

Kid friendly: Even picky eaters will like this crispy, cheesy take on broccoli.

Pairing ideas: Oven roasted parmesan broccoli works  as a great side to many dishes. I served with crispy oven fried chicken cutlets. It’s also delicious  along side grilled chicken, steak or pasta dish.

If you make this super easy roasted parmesan broccoli side dish please leave me a comment on your experience with the recipe. I love hearing from you. It’s my favorite part!!!

Ingredients

  • 2 Lbs. broccoli florets
  • 2 Tbsp. extra virgin olive oil
  • 1 cup breadcrumbs
  • 1 cup grated parmesan cheese
  • 2 Tbsp. chopped Italian parsley
  • 2 Tbsp. finely minced garlic
  • salt and pepper to taste

Instructions

  1. Start by washing and  broccoli  pat dry with paper towels then cut into equal pieces
  2. Place on a cookie sheet drizzle with the olive oil top the broccoli with the breadcrumbs, parmesan cheese, garlic and Italian parsley.
  3. Roast in a preheated 400 -degree oven for 20 to 30 minutes, or until beginning to brown with a crust form the breadcrumbs and cheese. ENJOY!!!


Italian green bean recipe

Italian green bean recipe

Sometimes the most delicious recipes are the ones that use few ingredients simply prepared. This Italian green bean recipe is a perfect example. With just six ingredients and a cook time of 20 minutes from start to finish, it doesn’t get munch easier than this classic Italian side dish from my childhood.

Green beans are one of my favorite vegetable side dish. They are quick and easy to make, everyone loves them and we usually grow them in the garden, which is the Italian way of cooking with seasonal ingredients  simply prepared to showcase the fresh taste.

tips for success when making this Italian green bean recipe

First: To keep the green beans green be sure the water is boiling before adding the green beans.

Second: Don’t cover the pot when cooking the beans. Covering the pot changes the vibrant green color giving the beans a dull lack luster look.

Third: Be sure your stock pot is large enough for the beans to move freely, to insure even cooking. Here is a link to a good size all around stock pot.

And lastly: Run the green beans under cold water after draining to stop the cooking process and prevent soggy green beans,

Ingredient

 

  • 2 Lbs. green beans
  • 1 cup extra virgin olive oil
  • 4 Tbsp. minced garlic
  • 1/2 cup chopped Italian parsley
  • 1/2 cup chopped mint
  • Juice and zest from 0ne lemon
  • salt and pepper to taste

Instructions

  1. Start by washing and trimming the green beans.
  2. Then in a large stock pot in boiling salted water boil the green beans uncovered until fork tender, but still el dente
  3.  In a bowl add the rest of the ingredients and 1/2 cup of the bean water. add the green beans to the dressing. Salt and pepper to taste.


Vegetarian Stuffed Eggplant

Vegetarian Stuffed Eggplant

This vegetarian stuffed eggplant dinner can be on your table in less than an hour. Yep a restaurant quality dinner without leaving home.

The hardest part about this recipe is coring the eggplant, and that’s not even that difficult if you use a sharp paring knife or you can scoop it out with a spoon. Roasting the eggplant shells before filling softens them and produces a caramelized  outer skin from the , garlic and oil rub.

I  like to use my Cuisinart toaster oven to roast the eggplant, so I don’t have to heat up my whole house by using my large wall ovens.

In this vegetarian eggplant recipe you can use pre cooked rice or cook the rice according to package directions. The same goes   for the marinara sauce. Make my real easy marinara sauce or use your favorite store bought brand.

Things to Know About This Vegetarian Stuffed Eggplant recipe

This recipe works best with small, tender eggplants. They’re the perfect size for stuffing and become deliciously soft when roasted while still holding their shape. Make sure to scoop out enough flesh to create a nice cavity for the filling, but leave enough around the edges so the eggplant shells stay sturdy. The filling is hearty, flavorful, and satisfying—perfect for a light main or side dish.

These stuffed eggplants are also great for meal prep. You can assemble them a day in advance and keep them covered in the fridge until you’re ready to bake. They also freeze beautifully—just cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until warmed through for a quick, comforting meal anytime.

If you make this vegetarian stuffed eggplant recipe, please leave a comment and don’t forget to tag me on Instagram—that’s my favorite part!!!!

Ingredients

  • 4 medium eggplant
  • 2 cups cooked brown rice
  • 3 cups prepared marinara sauce divided
  • 1 chopped onion
  • 3 Tablespoons  chopped garlic
  • 2 cups chopped spinach
  • 1 cup parmesan cheese
  • 1 Tablespoon each Italian parsley, basil, and thyme
  • salt and pepper to taste
  • 1/4 cup olive oil

 

Instructions

Turn oven to 375 degrree

  1. Slice eggplants in half with a spoon remove insides
  2. Rub eggplant shells with olive oil, garlic, salt and  pepper
  3. Roast eggplant in preheated oven for 15 minutes
  4. Mean while cut inside of eggplant into medium cubes
  5. Saute onion and garlic until limp
  6. Add eggplant saute until eggplant is soft
  7. Mix in prepared rice, spinach, and  Parmesan cheese
  8. Divide filling among the 8 eggplant half’s
  9. Line the roasting pan with 1 cup prepared marinara sauce
  10. Place the eggplant on top of the marinara sauce
  11. Top each eggplant half with remaining 2 cup marinara sauce and additional parmesan
  12. Return to oven bake covered for an additional 30 minutes…..ENJOY!!!!