Basic Roasted Winter Squash
Basic Roasted Winter Squash is the sweetest, tastiest method of cooking of these winter veggie staples. Once cooked, they can be pureed for pies or soups, tossed into salads, turned into pasta sauce or ravioli filling, folded into frittatas ]or simply eaten as side top fish or poultry
My Roasted Brussels Sprouts
Add EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated.
Basic Roasted Cauilflower
Add the olive oil to a large bowl. Tip in the prepared cauliflower, sprinkle with salt. Using your hands, toss the cauliflower florets in the oil until covered in a thin film of oil.
Sicilian Caponata
Preheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats – this will heat up the sheet and speed up the browning of the eggplant.
Honey Roasted Figs
In the dish, arrange the figs cut side up in a single layer. Drizzle the honey over the figs. Add the water. Sprinkle the tops of the figs with the sugar.
Simple Roasted Salmon
Simple Roasted Salmon is an easy, delicious way to cook this wonderful fish. You’ll need to allow a little time for the salmon to sit in the marinade, but after that it cooks in no time at all
Creamy Roasted Carrot Soup
Creamy roasted carrot soup is completely vegan, but it’s so smooth and rich you’d never know. The recipe uses roasted carrots made specially for the soup, but I’ve found it to be a great way to repurpose leftover roasted veggies too.