Tricks for Veggie Treats - Roasting and Braising - Recipe

Tricks for Veggie Treats

Here are some simple preparations for your fall veggies.  No fuss!  But oh so yummy!

Roasting and Braising

Acorn Squash.

Acorn Squash.

Acorn Squash: Rub halved acorn squash with garlic infused olive oil. Add a pat of butter and 1 tsp. organic coconut palm sugar or brown sugar. Roast in a preheated 375 degree Fahrenheit oven for 45-60 minutes flesh side up.

Red Russian Kale.

Red Russian Kale with salt pork.

Braised Kale: Bring 2 cups stock (chicken, pork, or beef) to simmer. Add kale after peeling off thick stems. Do not cover! Using tongs, just turn over and over until it all gets braised. Remove kale to a serving bowl as soon as it all is wilted. Add some cooked salt pork or bacon. Use liquid for another use. Soup perhaps?
Brussels Sprouts.

Roasted Brussels Sprouts:  Cut ends off of sprouts.  Cut in half, coat with olive oil.  Lightly salt and roast in a preheated 375 degree Fahrenheit  oven about 45 minutes until soft and slightly caramelized.  Check at 30 minute mark and start monitoring.

Sweet Georgia Roaster Squash.

Me holding my Sweet Georgia Roaster Squash.

Sweet Georgia Roaster Squash.

Sweet Georgia Roaster Squash:  Preheat oven to 375 degrees Fahrenheit.  Cut squash into rings 2 inches thick.  Scoop out seeds and discard.  Coat flesh with olive oil.  Lightly salt and sprinkle with organic coconut palm sugar.  Roast for 1 hour or until soft and slightly caramelized.


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