Baked Vegetables

  1. Broccoli
    1. Maple Chili Broccoli
    2. Baked Broccoli with Maple Syrup glaze
    3. Roasted Broccoli
    4. Roasted Broccoli and Blue Cheese
    5. Roasted Broccoli Grilled Cheese Sandwich
  2. Cauliflower
    1. Roasted Cauliflower with Garlic
    2. Cheesy Cauliflower Bake
    3. Baked Cauliflower with Cheese
  3. Carrots
    1. Honey-Garlic Roasted Carrots
  4. Eggplant
    1. Baked Eggplant with Parmesan
  5. Squash
    1. Maple-Sugar Baked Squash
    2. Marmalade Squash
  6. Brussels Sprouts
    1. Roasted Brussel Sprouts with Balsamic and Honey
    2. Roasted Brussels Sprouts with Zucchini
  7. Yams
    1. Baked Yams
    2. Candied Baked Yams with Maple Syrup
  8. Zucchini
    1. Baked Parmesan Zucchini “Fries”

Broccoli

Maple Chili Broccoli

  • 4 tbsp maple syrup
  • 3 tbsp fish sauce
  • 1 tbsp cider vinegar
  • 1 long red chili, finely sliced
  • 3 lb broccoli
  • 3 tbsp olive oil
  • ¼ cup toasted salted cashews, chopped

Make sauce

  1. Whisk maple syrup with fish sauce, cider vinegar and chillies. Set aside.

Bake and Dress Broccoli

  1. Arrange rack in lower third of over. Preheat to 500 F.
  2. Leaving broccoli intact, peel stalks and trim dry ends. Quarter each stalk vertically, forming long, thin trees.
  3. Spread on large baking sheet. Brush with olive oil. Bake 15 minutes or until bottom of broccoli is dark brown. Flip and cook 5 minutes or until crisp-tender.
  4. Remove from oven and pour maple sauce over broccoli in pan. Sauce will sizzle Roll broccoli in sauce.
  5. Transfer to platter. Pour sauce over top. Sprinkle with cashews.

Baked Broccoli with Maple Syrup glaze

Makes 4-6 servings

  • 1 pound broccoli florets
  • 1 chopped garlic clove
  • 1/4 cup olive oil
  • 1/2 lemon, juiced
  • 1 tablespoon maple syrup
  • Pinch of chili powder
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  1. Preheat the oven to 375 degrees F.
  2. In a bowl, mix together olive oil, lemon juice, syrup, chili powder, salt, pepper and garlic until well combined.
  3. Add the broccoli and toss until evenly coated. Spread broccoli out onto a baking sheet.
  4. Bake for about 15 minutes, until broccoli is caramelized on top.

Roasted Broccoli

  • 1.1kg broccoli
  • 2 tbsp sesame seeds
  • 3 tbsp rapeseed oil
  • 3 tbsp sesame oil
  • Salt and black pepper
  1. Cut up broccoli (including stalks).
  2. Toss in oil dressing
  3. Roast at 350 F for 20 mins ??

Roasted Broccoli and Blue Cheese

A quick and comforting dish that balances the sharp and salty flavours of the blue cheese with fruity and nutty parmesan.

Serves 3-4

  • 350g penne
  • 250g roasted broccoli
  • 100g blue cheese
  • 50g breadcrumbs
  • 50g parmesan

For the sauce

  • 50g butter
  • 40g plain flour
  • 400ml milk
  • 150g stilton or other blue cheese
  • 1 tbsp dijon mustard
  • Salt and black pepper
  1. Boil the pasta with a pinch of salt until al dente. Meanwhile, make the sauce.
  2. Put the butter in a heavy-based pan and heat it gently until it foams and starts to lightly brown. Pour the flour in and stir to form a light-brown roux. Cook the flour for a minute or so, then add the milk. Whisk well to incorporate and bring to a simmer. The sauce will look a little lumpy, but as the milk comes up to temperature the sauce will come together to create a rich base.
  3. Once the sauce has thickened, stir in the blue cheese, dijon mustard, salt and pepper, then allow the cheese to melt in. Taste and adjust the seasoning, if needed.
  4. Preheat the oven to 350F. Drain the pasta, then add it to the pan with the blue-cheese sauce. Give it a thorough mix and then fold in the roasted broccoli. Transfer this into a ceramic roasting dish, crumble with the remaining blue cheese, sprinkle with the breadcrumbs and grate the parmesan on top.
  5. Place in the oven for 25-30 minutes, until the top is golden brown. Serve with a light leafy salad.

Roasted Broccoli Grilled Cheese Sandwich

  • 160g mature cheddar, sliced
  • 4 slices of good quality white bread, such as sourdough
  • 100g roasted broccoli
  • A good pinch of black pepper
  • A splash of Worcestershire sauce
  • 50g butter
  1. Divide the cheese equally between two pieces of bread.
  2. Roughly chop the roast broccoli and arrange it on top of the cheese.
  3. Season with pepper and a splash of Worcestershire sauce.
  4. Top the sandwiches with the two remaining slices of bread.
  5. Spread the top and bottom of the sandwiches evenly with the butter.
  6. Fry the sammies on both sides

Cauliflower

Roasted Cauliflower with Garlic

  • 1 large head cauliflower separated into florets
  • 3-4 cloves minced garlic
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil (optional), and set aside.
  3. Combine florets, garlic, olive oil and salt & pepper in a large bowl and stir until the Cauliflower is fully coated in oil and garlic.
  4. Transfer to a baking sheet or a glass baking dish.
  5. Bake uncovered for 25-30 minutes, flipping halfway, or until the cauliflower is tender.

Creamy Sriracha Dipping Sauce Whisk 1/2 cup mayo (or ranch dressing), 1/2 cup sour-cream, 2 tablespoons sriracha, 1 teaspoon lime juice.

Cheesy Cauliflower Bake

  • 1 large cauliflower (leaves cut off), broken into pieces
  • 4 T flour
  • 4 T butter
  • 2 c milk
  • Dash dry mustard powder
  • 100g strong cheddar, grated AND optionally grated parmesan
  • 2-3 tbsp breadcrumbs, if you have them
  • Chopped bacon
  • Chopped onion
  1. Saute bacon and onion together
  2. Chop cauliflower into florets
  3. Boil/Steam cauliflower for 3-5 mins (al dente - 3 for boiling, 5 for steaming)
  4. Heat milk, whisk in flour and butter, bring to boil OR make a roux and add milk slowly
  5. Add mustard and cheese; season to taste with salt and pepper
  6. Put cauliflower in baking dish
  7. Pour cheese sauce over, mix in bacon and onion, sprinkle with more cheese
  8. Bake at 400 for 30 mins

Try:

  • 1 c milk with appropriate butter & flour
  • don’t blanch cauliflower? Or cook for only 20 mins?

Baked Cauliflower with Cheese

Ingredients 1 head fresh cauliflower separated into florets 2 tablespoons olive oil 1 teaspoon garlic powder ½ teaspoon Italian seasoning Salt and pepper to taste ½ cup shredded Mozzarella cheese ½ cup shredded sharp cheddar cheese

Instructions Preheat oven to 425°F. Lightly grease a 9x13 baking dish or pan with non-stick cooking spray. Set aside. Place cauliflower florets into a large bowl. Add olive oil, garlic powder, Italian seasoning, salt, and pepper. Stir to coat, making sure each piece is covered. Spread cauliflower in an even layer in prepared dish. Bake for 15 minutes. Turn cauliflower over, top with cheeses, and bake for another 12-15 minutes, or until cauliflower is lightly golden. Serve immediately.

Carrots

Honey-Garlic Roasted Carrots

2 pounds (1 kg) carrots washed and peeled (or unpeeled) 1/3 cup butter 3 tablespoons honey 4 garlic cloves minced 1/4-1/2 teaspoon salt plus more for seasoning Cracked black pepper 2 tablespoons fresh chopped parsley

Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside. Trim ends of carrots and cut into thirds. Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring. Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper. Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat. Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges. OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES. Season with a little extra salt and pepper if desired. Garnish with parsley.

Eggplant

Baked Eggplant with Parmesan

  • 4 Sliced Eggplants
  • 3.5oz Tomato Paste (100g) OR use sliced cherry tomatoes
  • 1 tsp. Italian Herbs
  • 2oz Parmesan Cheese (60g)
  • 1 tsp. Salt
  • 1 tbsp. Olive Oil
  1. Cut the eggplants into one-centimeter thick slices.
  2. In a bowl, mix the tomato paste, Italian Herbs, and salt.
  3. Place the eggplant slices on a baking tray, lightly brush with olive oil, and then put a little of the tomato paste mixture on top.
  4. Cover each piece with some grated parmesan cheese.
  5. Put the slices into an oven and cook at 200°C for approximately 15 minutes.

Squash

Maple-Sugar Baked Squash

1 Acorn squash 1 Tbsp Butter 2 Tbsp Brown Sugar 2 teaspoons Maple Syrup Dash of Salt

Cut squash in half, remove seeds & strings Score in a Grid with knife Put in roasting pan/baking dish with ¼ in water MIx glaze Dab over squash Cook at 400 F for 1 hr?

Marmalade Squash

  • Acorn squash
  • 1 T marmalade
  • 1 t butter
  1. Heat oven to 400
  2. Cut squash in half, remove seeds and strings
  3. Place in baking dish cut side down, with ¼ in water
  4. Bake for 35 min
  5. Flip over
  6. Salt lightly
  7. Smear with marmalade-butter mixture
  8. Broil for 5 min

Brussels Sprouts

Roasted Brussel Sprouts with Balsamic and Honey

Can also include diced yams. Maybe onion too?

1-1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed* Cut in halves or quarters if large 3 tablespoons extra virgin olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar 1 teaspoon honey

Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes. Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.

Roasted Brussels Sprouts with Zucchini

  • 1 small zucchini, sliced into 1/2 in half-moons
  • 2 red peppers, chunked
  • 12 to 16 Brussels sprouts, halved or quartered
  • 3 T grainy mustard
  • 1 T olive oil
  • Salt and pepper to taste
  • (optional) cherry tomatoes
  1. Toss vegetables with oil, mustard and seasonings
  2. Place on baking sheet in single layer
  3. Bake at 375 F for 20-30 minutes
  4. For even cooking, toss once in middle of bake time
  5. Optionally, add some cherry tomatoes 15 mins before end of roasting

Yams

Baked Yams

  • Give yams a rinse and scrub, then pat dry
  • Pierce deeply with a fork.
  • Place on a foil-lined rimmed baking sheet and bake for 45 minutes.

Toppings

  • Butter, salt and pepper
  • Brown sugar, cinnamon, honey butter, and salt (my fave)
  • Maple syrup, butter and toasted pecans
  • Sour cream, chives, salt, and pepper
  • Blue cheese, walnuts and honey

Candied Baked Yams with Maple Syrup

  • 4 pounds yams, peeled and cut into ½-inch thick pieces
  • 6 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons water
  • ⅓ cup pure maple syrup
  • ¾ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • salt
  1. Preheat oven to 375°F. Lightly grease a 9×13 or similar sized casserole dish. Add yams, sprinkle with ¼ to ½ teaspoon salt, toss to combine.
  2. In a small saucepan, melt the butter. Add water, syrup, brown sugar, cinnamon, and a pinch of salt. Bring the mixture to a simmer, whisking occasionally. Simmer for 1 minute.
  3. Pour the sauce evenly over the potatoes. Cover the baking dish with foil and bake for 30 minutes. Remove from oven, carefully toss the potatoes, making sure they’re all coated in sauce, then return to the oven uncovered for another 15-25 minutes, until tender. Use the tip of a sharp knife to check for doneness.
  4. Cool at room temperature for at least 15 minutes; the sauce will thicken a bit as it cools.
  5. If desired, add additional salt before serving.

Zucchini

Baked Parmesan Zucchini “Fries”

Crisp, tender zucchini sticks oven-roasted to absolute perfection. It’s healthy, nutritious and completely addictive!

  • 4 zucchini, quartered lengthwise
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves
  1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet.
  4. Drizzle with olive oil and sprinkle with Parmesan mixture.
  5. Place into oven and bake until tender, about 15 minutes.
  6. Then broil for 2-3 minutes, or until the crisp and golden brown. Serve immediately, garnished with parsley, if desired.