‘Roasted Vegetables’ Articles at Sweetnicks

Recipe: Garlic Roasted Cabbage with Sunny Side Up Egg

September 24, 2014 · Narrative

A quick and unusual way to enjoy cabbage. #putaneggonit

I’ve got to be honest. There has never been a day when I’ve thought to myself, “I can’t wait to have some cabbage.”

Cabbage and I just don’t have that kind of relationship.

I like it just fine in the occasional few bites of coleslaw, although I’m super picky about coleslaw and if I don’t like it after one bite, I won’t eat anymore.

I like it just fine in the occasional stir-fry, where it easily picks up other flavors from the dish.

And I like it just fine when it’s stuffed, but the kids don’t and it’s just too much work to make just for me.

… now seeking applicants to share stuffed cabbage with …

But I never stop and think about cabbage.

All that being said, it, of course, does have some health merits that are worth an eat every now and again (one of the more nutrient-packed vegetables, it is said to be an anti-inflammatory, have tons of Vitamin C and may even help prevent cancer) … so here we are.

The recipe for this cabbage could not be simpler.

Slice.

Roast.

Top with a runny egg.

Because while I may not regularly sing the praises of cabbage, I do, however, think a runny egg makes everything awesome.

See Exhibit A. Exhibit B.

When in doubt, just #putaneggonit.

Hungry for more cabbage recipes?
These Dominican Chimi Burgers are ridiculously awesome.

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Recipe: Roasted Lemon Garlic Broccoli

August 4, 2014 · Narrative

A super simple, quick way to serve roasted broccoli … lemon, garlic, and done.

Broccoli is one of the few vegetables that we can all agree on. The kids would happily eat roasted broccoli every day, but while I love it that way, I need a little more variety in my life.

Which today comes by way of garlic and lemon juice.

You can’t go wrong by roasting any vegetable. The process is simple and really lets the natural flavors of the vegetable come alive. A little drizzle of olive oil, salt, and pepper and you have the perfect side dish for pretty much any main course.

This recipe takes the basic premise of roasted vegetables and just bumps it up a notch with the addition of the garlic and lemon juice. Still simple. Still lets the broccoli be the star of the show. Still approved by everyone in the family. The lemon juice was perfect, giving the finished dish that little extra zing.

It’s an ideal side dish that doesn’t over-complicate anything. Vegetables in their purest form, naked and delicious.

And, thankfully, this is just different enough to keep us out of that roasted broccoli, roasted broccoli, roasted broccoli rut ~~we’re~~ I’m trying to avoid.

Now what to serve it with?
This Lemony Grilled Chicken from Debbie Matenopoulous would be perfect with it.
And you can’t find a quicker-to-make entree than this Best Ever Five Minute Grilled Salmon dish, and it’s one of my favorite go-tos.

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Recipe: Roasted Broccoli and Olives

December 3, 2013 · Narrative

Ready to take roasted vegetables in an entirely new direction? This mix of subtly salty and slightly crispy roasted broccoli will have you singing its praises in no time flat.

When it comes to roasted vegetables, I pretty much bypass new recipes for them, because, well, it’s not rocket science. Sheet pan, single layer of your favorite vegetable, drizzle of extra virgin olive oil, salt, pepper, and roast until your level of perfection is achieved.

But for some reason, this recipe for Roasted Broccoli and Olives in the December issue of Better Homes & Gardens caught my eye.

First. A moment of appreciation for the fact that I managed to read a magazine in the month it came out. Because unless it’s People or US, that almost never happens.

But this recipe. I think it was the olives that drew me in. Because I love them, and so does Nick, and since both kids will eat roasted broccoli like nobody’s business, I figured we kind of had to give this one a try.

The recipe is still just as simple as your average roasted vegetable method, but adding the olives? And the garlic oil? It elevates the broccoli to something completely different.

The first time we had it last week, Nick went right back to the kitchen and pretty much emptied the rest of the tray onto his dinner plate. And then was looking for more the next night.

And Madeline? Who is the ~~pickier~~ choosier eater of the two? Last night she told me it tasted like bacon.

While I don’t think it tastes like bacon, she was enamored enough with it that she ate all of hers with lightning speed.

Now if only she’d do that with the rest of her dinner…

Even if you think you don’t need a new recipe for roasted broccoli, try it anyway. If salt and garlic is your thing, you’ll adore these.

Tomorrow? A Bacon Swiss Dip!

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Recipe: Roasted Vegetable Panzanella Salad

August 27, 2012 · Narrative

If Summer and Winter had a tumultuous love affair.

This dish would be their love child.

When I think of roasted vegetables, it always screams Winter to me. Although it shouldn’t have to. As long as you’re brave enough to turn your oven on in the summertime, then why the heck shouldn’t you roast some of summer’s very best bounty?

And if you tend to go, um, overboard when greeted with fresh-from-the-ground vegetables at your local farmer’s market, this is the perfect way to use up a bunch of them.

Not that I would know anything about that.

Ahem.

And Panzanella? Well, it just isn’t summer if we haven’t had Panzanella. Ripe tomatoes. Fresh basil. Toasted bread goodness.

Thank you and amen.

So THIS new recipe takes the beauty of summer (toasted bread pieces from panzanella) and the very best of winter (the very act of roasting vegetables) … and combines it all.

Into one very delicious bite.

Like I could live on this for a week and be quite happy.

Several weeks, really.

Super simple. Healthy up the wazoo. And totally guilt-free.

Go on and celebrate the last burst of summer veggies, and get going with your Roasted Vegetable Panzanella Salad bad self.

You’ll thank me.

Swear.

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Recipe: Roasted Vegetable and Goat Cheese Deliciousness

August 7, 2012 · Narrative

Are you one of those people who thinks that roasted vegetables are only good for the cooler weather months?

Yeah, me? Not so much.

Which would be how this new recipe came about.

That and I had a zucchini languishing on my counter that had to get used.

Right.Away.

So last night, when I was making dinner, I tossed the zucchini onto a baking sheet, along with a few tomatoes, some garlic, and an onion for good measure.

Once done, I added a can of chick peas.

And a few bits of crumbled goat cheese.

Because goat cheese, along with bacon and bourbon, makes everything better.

And man, deliciousness was mine.

And all mine, because this type of thing isn’t O’Malley kid-friendly.

Which is fine by me, because now I have tomorrow’s lunch all figured out.

Eat it alone.

Or stuffed into a pita pocket.

Or even smooshed on top of a sandwich as a topper of sorts.

It’s a perfect little, easy vegetarian dish that you can throw together and mix and match at will.

Mushy zucchini or not.

Wednesday? Reading and jetBlue.
Thursday? A restaurant review.
Friday? Another Summer Bucket List 2012 item off the list!

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Recipe: Toasted Roasted Vegetable Sandwich {Eat. Live. Be.}

May 16, 2012 · Narrative

You know how when you have a really awesome dinner, you can’t wait for the leftovers the next day?

Or when you brought something in to work for lunch and are counting down the minutes ’till you can eat it?

This.

Is.

That.

The O’Malley clan loves us some avocados.

Like alot. A lot. A lot. (See Exhibit 1. Exhibit 2. Exhibit 3. And countless others.)

As long as we can keep ahead of the ripeness curve (and sometimes we get behind it), we can easily eat several a week.

In salads.

As homemade guacamole.

Diced up and drizzled with a little hot sauce, extra virgin olive oil, sea salt, and cracked black pepper. (Nick’s favorite way)

In a toasted BLT, which reminds me of a little dive restaurant in Bermuda that The Ex and I discovered on our first cruise vacation.

Smooshed on a sandwich instead of a (less-healthy) different condiment. (Which is usually my favorite way)

And so became the basis for this sandwich.

Last night, while I was heating up our dinner (leftovers), I quickly roasted some asparagus and sauteed a package of mushrooms.

Today, into my work tote went an avocado, the mushrooms and asparagus, and sourdough bread.

Once lunch time came around, I went to work. Toasted the sourdough bread. Smeared the pieces with half an avocado each. Salt. Pepper. Added the warmed up asparagus and mushrooms.

I didn’t need to take a bite to know.

I knew.

So good.

So.very.good.

I restrained myself from eating the whole thing, only because I cut off a small slice to share with a co-worker.

Who came over moments later to tell me how much she liked it. Even though she isn’t typically a fan of mushrooms.

And speaking of mushrooms? A few years ago, there was a study of over 2000 women that found those who ate mushrooms regularly had a 50% lower chance of having breast cancer. And when combined with green tea consumption (thank you, Panera, for my weekly fix), it brought the percentage up to 90%. A 90% lower chance of having breast cancer? Yes, please. I’ll take mine with a side of avocado and asparagus. (Studies since have also added that having a variety of mushrooms, and mostly cooked, ups your ante, so do that too.)

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