SPICY ROASTED BRUSSELS SPROUTS

One good reason to eat your vegetables

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Fact: Brussels sprouts have made a comeback. And if they’re good enough to serve at restaurants across the country, then they’re good enough to serve at dinner tonight. You just need the right recipe, and we’re here to help. In our version, we toss the sprouts with sweet honey and spicy hot sauce and roast them until caramelized. Another fact: You’ll be devouring this dish all winter long.

MAKES 4 TO 6 SIDE-DISH SERVINGS
START TO FINISH: 50 MINUTES

INGREDIENTS

1½ pounds brussels sprouts

½ cup extra-virgin olive oil

¼ cup rice-wine vinegar

¼ cup honey

2 tablespoons Sriracha, or more to taste

Kosher salt and freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 400°F. Trim the base away from the brussels sprouts and discard. Cut the sprouts in half.

2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.

3. Spread the brussels sprouts on a baking sheet, cut sides down. Pour any extra olive-oil mixture onto the pan and tilt the pan around to distribute it.

4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.

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Oven Roasted Cauliflower

Forget florets–we’re roasting the whole cauliflower!!

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Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention.

This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature.

The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation.

Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

MAKES 6 SERVINGS
START TO FINISH: 1 HOUR

INGREDIENTS

1 tablespoon olive oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

DIRECTIONS

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Clean Eating Spinach Salad Jars

I love these simple and delicious salad jars. They are protein packed and super convenient to take anywhere, enjoy!!

Spinach Salad Jars

Recipe & Picture: Dani Spies

YIELD: 4 SALAD JARS

PREP TIME: 20 MINUTES

COOK TIME: 0 MINUTES

TOTAL TIME: 20 MINUTES

Ingredients:

Salad Jars

  • 2 cups garbanzo beans, rinsed and drained
  • 1 cup diced tomatoes
  • ½ diced red onion
  • 4 oz. baby spinach (4 big handfuls)
  • 4 white mushrooms
  • 4 hard-boiled eggs

Quick Salad Dressing  (for 1-2 salads)

  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • A pinch of salt and pepper

Directions:

Salad Jars 

Layer ingredients in the order they are listed in a 1-pint mason jar.  Pop on the lids and store in the refrigerator for up to 5 days.

Salad Dressing

Pop all the ingredients into an empty spice jar or small Tupperware container.  Shake well and drizzle over the salad jar.

Nutritional Analysis

Nutrients per salad jar (no dressing):  Calories: 247; Total Fat: 6.5g; Saturated Fat: 1.8g; Cholesterol: 211mg; Carbohydrate: 33.2g; Dietary Fiber: 6.8g; Sugars: 3.2g; Protein: 14g

Nutrients per jar of dressing:  Calories: 130; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 0mg; Carbohydrate: 2g; Dietary Fiber: 0g; Sugars: 2g; Protein: 0g