Roasted Veggies

Update: 
I'm convinced that the best way to roast vegetables is also the simplest. I always try complicated fancy things and they don't turn out any better than just the good old fashioned way. Which is:

Put veggies on foil-lined baking sheet. Spray them with Pam and sprinkle with kosher or garlic salt. Bake at 375 for about 40 minutes.
This is the best way to roast cauliflower, Brussels sprouts, sweet potato fries, stir-fry veggies, squash, and probably anything else you can think of. Sprinkle with a little balsamic vinegar and wow! Best thing ever. I need to do this every single day for dinner.



I'm in the mood to try roasting vegetables! On the menu this week: Roasted Cauliflower and Roasted Brussels Sprouts. Here is the sprouts recipe:

Oven-Roasted Balsamic Brussels Sprouts
Recipe by Our Best Bites


1 lb. fresh Brussels sprouts
1 1/2 Tbsp. extra-virgin olive oil
2 1/2 Tbsp. balsamic vinegar, divided
3-4 cloves fresh garlic, minced
1/2 tsp. Kosher salt, plus more for sprinkling before serving
1/4 tsp. freshly ground black pepper
Preheat oven to 425. Line a baking sheet with aluminum foil and set aside.
Rinse sprouts in cool water and then chop off the tough ends. Pull any straggly leaves off the sprouts and then chop each sprout in half. Place in a medium bowl.
In a small bowl, whisk together oil, 1 1/2 Tbsp. balsamic vinegar, minced garlic, 1/2 tsp. salt, and the freshly ground black pepper. Drizzle it over the chopped sprouts and then toss to combine. Spread the sprouts out evenly over the baking sheet and roast for 20-25 minutes or until the sprouts are tender-crisp.
Remove from oven, transfer to a serving dish, drizzle with the reserved tablespoon of vinegar, and sprinkle with kosher salt to taste. Serve immediately. Makes 4 servings.



Here is the cauliflower recipe:


Roasted Garlic-Parmesan Cauliflower
Recipe by ourbestbites.com

Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)

Instructions
Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside.

Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.

Barbeque Salmon

Here is another salmon recipe I want to try! It sounds so good and easy.

Best BBQ Salmon

This is another one from The Sisters' Cafe.

This is my favorite salmon recipe, hands down! It is incredibly easy too…no more than 5 minutes prep time. I’ve submitted the original recipe but I have to be honest… sometimes I don’t cook the butter, honey and sugar together. I just throw all the ingredients (minus the butter) in a tupperware or gallon plastic bag, mix it together, and add the salmon. I even use the pre-chopped garlic in a jar sometimes (my sisters would be appalled!) – it is super fast and easy and grills up absolutely delicious!

Barbecue Salmon
submitted by Brittany
1 T. butter
1 T. honey
1 T. brown sugar
2 T. soy sauce
2 T. dijon mustard
1 T. olive oil
1 tsp minced garlic
2 lbs. salmon fillet
Stir honey with butter and sugar in small frying pan until butter is melted. Add remaining ingredients. Rinse fish and pat dry; place in sauce for 15 min to 1 hour. Place salmon on a large piece of aluminum foil, making a boat. Pour sauce over fish. Place foil boat on grill, lightly crimping the top together but not sealed.  Grill for approximately 15 minutes. Serve with lime wedges.
*I have tried grilling this but to be honest I think it is way better in the oven!! I cook mine under the broiler for about 8 minutes (depending on the thickness of the salmon-if it is very thick, I’ll turn it over part way through). Just broil it on a piece of tin foil but not wrapped in the boat; approx 6 inches from heat. It is very important that you DO NOT OVERCOOK!! Salmon is best if it is very moist. Test for doneness by poking with a fork and twisting gently – if it flakes, it’s ready.  The broiler will carmelize the marinade a little on top… fantastic!

Teriyaki Salmon

This is the salmon I should have made tonight, since Fit2Fat guy's salmon was WAY spicy. And I used Serrano peppers for the salsa because Wal Mart was out of jalapenos which was a very bad idea. Anyway, next time I am totally doing this!! Can't go wrong with OBB.

Orange Teriyaki Salmon
Recipe by Becca Smith for Ourbestbites.com
*This makes quite a bit of marinade.  You could definitely get away with a little more fish in there, or even half the recipe for smaller portions.

about 2  pounds salmon; one large filet or 2 smaller ones

3/4 C orange marmalade
4 Tablespoons butter
1/2 C orange juice
3 Tbs bottled teriyaki sauce
6 Tbs soy sauce
1 Tbs worshershire sauce
2 Tbs vinegar
1/4 cup olive oil
2 cloves garlic, minced
1 Tbs brown sugar
1/2 tsp liquid smoke
1/8 tsp ground red pepper, or 1/4 tsp red pepper flakes
several cracks black pepper
2 Tbs chopped dry onion, or 1/4 C minced fresh onion
3 Tbs dry parsley or about 1/2 C fresh

Preheat oven to 325 degrees.  Layer a piece of heavy duty foil over a large baking sheet  Lay on one more sheet in the opposite direction, leaving about 8″ of overhang on all sides.

Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted.  Whisk until smooth.  Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth.  Rinse salmon in cold water and pat dry.  Place skin side down on baking sheet.  Pour marinade over fish.

Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch.  Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork.  Test fish and return pan to oven for an additional 5-10 minutes if necessary.  Serve salmon with sauce spooned over top.


Grill instructions: Preheat gas grill to 325. Place foil pouch on upper rack if you have one, or on indirect heat on the main rack.  Follow the same baking instructions as if it were in the oven.
Fish can also be cooked in a foil tent over a camp fire. Season the fish as desired (you can also add a couple of tablespoons of water to help it steam in the hot fire) and close up your foil tent. Nestle your foil pouch into the glowing embers where the heat isn’t as intense as the flames. Cooking time may vary depending on the size and variety of fish, so check it after 10 minutes. If it’s not done, check at 2-3 minute intervals after that.