Easy Ways to Make Vegetables Taste Great


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Roasted Broccoli With Tahini

Ingredients
for 4 servings

1 lb broccoli, cut into florets
1 tablespoon olive oil
1 teaspoon salt
½ lemon lemon zest
tahini, to serve

Preparation

  1. Preheat oven to 450˚F (230˚C).
  2. On a parchment paper-lined baking sheet, cover broccoli in olive oil and toss to coat evenly.
  3. Season with salt and lemon zest and roast for 10-12 minutes or until lightly browned.
  4. Serve with tahini sauce.
  5. Enjoy!


Brussels Sprouts

Ingredients
for 4 servings

1 tablespoon balsamic vinegar
1 teaspoon honey
1 lb roasted brussel sprout

Preparation

  1. In a small bowl, combine the balsamic vinegar and the honey and stir until honey is dissolved.
  2. Mix the honey vinegar mixture to the roasted brussels sprouts and coat evenly.
  3. Enjoy!


Bruschetta

Ingredients
for 4 servings

4 tomatoes, diced
1 clove garlic, minced
1 teaspoon fresh basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon salt
½ teaspoon pepper
baguette, toasted, sliced

Preparation

  1. In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
  2. Serve on toasted baguette.
  3. Enjoy!


Roasted Cauliflower With Cumin And Turmeric

Ingredients
for 4 servings

1 head cauliflower, divided into florets
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt

Preparation

  1. Preheat oven to 450˚F (220˚C).
  2. In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.
  3. Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.
  4. Enjoy!


Eggplant Puree

Ingredients
for 4 servings

1 eggplant, roasted
1 clove garlic, minced
1 lemon, juiced
1 teaspoon salt
1 tablespoon olive oil
fresh parsley, chopped, to serve
sumac, to serve
olive oil, to serve

Preparation

  1. Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
  2. Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
  3. Garnish with parsley, sumac, and more olive oil.
  4. Enjoy!