Roasted Holiday Veggies

November 29, 2011 at 9:19 am 4 comments

No meal is complete without a good helping of veggies. While the green stuff still makes an appearance on most holiday tables, it is often so covered in butter, salt and heavy condiments that even a holiday vegetable option becomes unhealthy. If you are looking for new ways to get your friends and families to choose the plant over the meat or bread, it is all in the cooking method!

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These roasted asparagus spears might turn even the biggest skeptic into a veggie lover. My sister, not the biggest asparagus fan, raved about these. Asparagus can have a mushy texture when steamed and a strong flavor, but roasting them in a sherry-mustard sauce helps with both of these issues. Simply break off the woody ends, cover the spears in a mixture of sherry vinegar, dijon mustard, and olive oil, and then sprinkle with salt and pepper. Spread them on a pan and roast at 400 degrees for 20-25 minutes. The asparagus will be a little bit crispy, and the mustard plays well with the strong flavor of the asparagus. They are best the first day, but leftovers probably won’t be a problem with this dish!

potato process

Cutting out some of the butter doesn’t have to mean losing flavor or decadence, either. Take our mashed potatoes, for example! We roasted red and white potatoes, skins on, with leeks, olive oil, salt and pepper. We then mashed them up with a head of cauliflower and a splash of milk and topped them off with more roasted leeks! The roasting deepens the flavor of the potatoes, and the skins provide fun texture. The leeks also add another dimension of flavor without so much salt, and the cauliflower adds some creaminess! You might be sick of Thanksgiving leftovers right now, but these mashed potatoes would be a great addition to your Christmas dinner.

Whether you are bringing a vegetable side to a Christmas party or looking for a way to switch up your veggies for dinner, try roasting them and see what creations you come up with!

Question: What is your favorite way to prepare vegetables?

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Mustard Roasted Asparagus Spears

1 tbsp sherry vinegar

1 tbsp dijon mustard

2 tbsp olive oil

2 bunches asparagus spears, woody ends removed

salt and pepper to taste

Wash and dry the asparagus spears. Spread them evenly over a baking sheet. Whisk together the vinegar, mustard and oil and drizzle over asparagus spears. Sprinkle with salt and pepper and roast at 400 degrees for 20-25 minutes. Remove from tray and serve warm.

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Mashed Potatoes with Leeks

Adapted from Cooking Light, serves 8

1 lb small white potatoes, scrubbed

1 lb small red potatoes, scrubbed

1 leek, both white and greens

2 tbsp olive oil

salt and pepper to taste

2 tbsp milk of your choice

1 head cauliflower

Cut the white end of a leek into rounds, then immerse in water. Separate the rings while in the water bath to remove all of the sand. Cut washed potatoes into 1 inch cubes and arrange in a 9×13-in baking dish. Mix in the leek with the potatoes, drizzle with olive oil, and sprinkle with salt and pepper. Bake at 425 degrees for 35-45 minutes, stirring occasionally. During the final 15 minutes of baking, arrange 1/4 cup sliced leek greens in a separate baking dish, drizzle lightly with olive oil and roast in oven. Meanwhile, steam the cauliflower until very soft. When the potatoes are fork tender, remove from the oven and add to a large pot. Add the cauliflower and milk, and use an immersion blender to mash and combine the mixture. Blend to desired consistency; we prefer some chunks, but some like it a bit smoother. Add more milk if it seems dry. Adjust seasoning with salt and pepper. Top with roasted leek greens and serve warm.

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4 Comments Add your own

  • 1. A Tablespoon of Liz  |  November 29, 2011 at 10:06 am

    That roasted asparagus looks amazing! All of your veggies are so colorful, I could eat them right up!

    Reply
    • 2. homemadeadventure  |  November 29, 2011 at 11:00 pm

      Thanks! That’s my favorite part of fruits and veggies is all of the color it adds to your plate!

      Reply
  • 3. Rufus' Food and Spirits Guide  |  November 29, 2011 at 11:30 am

    So glad you posted the recipe for those! They look awesome.

    Reply
    • 4. homemadeadventure  |  November 29, 2011 at 11:01 pm

      Let me know if you try them out, they are so simple but good!

      Reply

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