VEGETABLES
Roasted Brussels Sprouts & Fennel
Prep Time: 5 minutes
Cooking Time: 25 minutes
Yield: 4-6 servings
Ingredients:
1 pound Brussels sprouts
1 bulb fennel
1 tablespoon extra virgin olive oil
coarse sea salt and freshly ground pepper
Directions:
1. Preheat oven to 350 degrees.
2. Slice fennel and slice Brussels sprouts in half.
3. Drizzle oil and mix until all ingredients are covered. Sprinkle with salt and pepper.
4. Place on a baking sheet and roast for 25-30 minutes.
Portobello Steaks
Prep Time: 5 minutes
Cooking Time: 30 minutes
Yield: 4 servings
Ingredients:
4 portobello mushrooms
3 teaspoons oregano
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees.
2. Cut off mushroom stems and wash both tops and stems.
3. Mix oil, oregano and balsamic vinegar in a dish.
4. Put mushroom tops and stems in a baking dish with an edge. Pour oil mixture over mushrooms and bake for 30 minutes. Serve.
Broiled Celery Root Patties
Prep Time: 5 minutes
Cooking Time: 30 minutes
Yield: 4 servings
Ingredients:
1 large celery root
olive oil
salt and pepper to taste
Directions:
1. Cut off the exterior of the celery root, while still leaving it whole (do not cut in half).
2. Slice off thin pieces like you would slice a piece of cheese off a big block.
3. Preheat the broiler.
4. Fill a pot with water and bring to a boil, drop in celery root for about 5 minutes.
5. Remove from water and pat dry, brush with olive oil on both sides and place on baking sheet.
6. Sprinkle with salt and pepper.
7. Place under broiler for about 4 minutes or until they start to turn golden, then flip over and do the other side. Serve.
Variations:
Use the celery root as patties, serving them under a fresh salad, grains with fresh herbs on top, greens, or a piece of fish. They can be made ahead of time to serve at dinner or just to have on hand.