Roasted Cabbage with Balsamic Drizzle

It’s no secret around these parts that I love roasted vegetables.  Cabbage is one of my favorite vegetables and, personally, I’ve never had any problems with cabbage flavor.  But I’d actually never tried roasting cabbage, and I’ve been wanting to for quite some time.  So last weekend I picked up a nice little green cabbage at the farmers market, with the express purpose of roasting it.  I had planned to just eat it as it came out of the oven, but then as I put it in, I thought, “what about a balsamic drizzle?”  Roasted vegetables are good on their own, but pairing them with something a little acidic often takes them to a whole new level – and that was the case this time, too.  The balsamic reduction takes on a tart-yet-sweet character, perfectly complementing the soft, juicy, caramelized cabbage.  And the best part?  Cabbage is cheap and this is quick and easy enough to throw together after work for a deliciously simple dinner.  Yum!

Roasted Cabbage with Balsamic Drizzle

1 green cabbage, outer leaves removed
extra-virgin olive oil
kosher salt
black pepper
1/3 cup balsamic vinegar

  • Preheat oven to 450 degrees Fahrenheit.
  • Cut cabbage into 8 wedges of roughly equal size (just do your best).  Place them on a foil-lined baking sheet and toss gently with a drizzle of extra-virgin olive oil, kosher salt and black pepper.  Roast for 15 minutes, then toss and roast for 15 minutes more.
  • During the second 15 minute roasting period, heat balsamic vinegar in a small pan, over medium heat.  Allow the vinegar to reduce by about half.  If more reduction is needed, in your judgment, turn the heat up to high and allow the vinegar to boil down during the last minute of roasting.
  • Pile cabbage wedges on a plate and drizzle the balsamic reduction over them.  Serve immediately!  They would be good over pasta, as a side dish for roasted chicken or sauteed chicken paillards, or (as I ate them) all alone, as an awesome lunch.

Source: Adapted from TheKitchn.

Curry-Roasted Carrots

By now, you all know how much I love roasted vegetables.  Carrots are no exception – just like most of their veggie cousins, when carrots are roasted they become caramelized and deeply sweet-savory.  Now, I could eat plain roasted veggies, with just olive oil, salt and pepper, and maybe a squirt of lemon juice, every day for the rest of my life and never be bored.  But I realize that not everyone is as single-mindedly obsessed with vegetables as I am, and that some of my darling readers might appreciate me changing things up once in awhile.  So here’s a little variation on plain roasted carrots (which are good just as they are) for ya: curry-roasted carrots.

Forrest Gump said many times that he and Jenny were like “peas and carrots.”  What he really should have said was that they were like curry and carrots.  There are very few things, in my opinion, that go better together than curry and carrots.  Curry just loves carrots, and I’ve combined the flavors before in my curried carrot salad.  And not only are these flavors made for each other, but both curry and carrots are great for you.  Carrots contain beta-carotene, which is such an important nutrient that I’ve been known to dream about it and wake up craving orange vegetables.  And curry is thought to possibly prevent degenerative diseases such as Alzheimer’s and dementia if you eat it in small quantities throughout your life.  If that goodness isn’t reason enough to make these curry-roasted carrots, I’ll give you another reason: they’re freaking delicious.  The carrots take on a resonant sweetness, which is perfectly complemented by the spicy crunch of curry powder and garam masala.  Healthy and delicious… yes!

Curry-Roasted Carrots

2 bunches baby garden carrots with greens attached
extra-virgin olive oil
kosher salt and black pepper
1/2 to 1 teaspoon garam masala
1/2 to 1 teaspoon curry powder

  • Preheat oven to 450 degrees Fahrenheit.
  • Trim carrots so that only a small tuft of green remains.  Wash them, but there’s no need to peel them (unless you bought them already-peeled in a bag from Whole Foods like I did, cheater that I am).
  • Lay carrots out on a foil-lined baking sheet and dress with olive oil; toss until carrots are lightly coated.  Add kosher salt (a generous amount), black pepper, garam masala and curry powder.  (I like lots of spice, so I go for the full teaspoon.  If you like less, start with 1/2 teaspoon and see how it looks to you.  You can always add more, but it’s rather hard to subtract.)
  • Roast carrots for 1 hour, tossing once, midway through.

Yield: Serves 4-6.

Source: Covered In Flour.

Lemony Avocado Halves

I really wasn’t sure what to call this post.  It’s my favorite way to eat avocado, but I can barely justify calling it a recipe… nor do I have a name for the dish, to be frank.  And I don’t even really know what this is.  Is it a side dish?  A salad?  An appetizer?  All of the above?

I know one thing: it’s delicious.  Rich, buttery avocado, enveloped in a sheen of extra-virgin olive oil and freshly-squeezed lemon juice, with the crunch of sea salt and cracked peppercorns on top… does it get better than that?  Oh, wait, it does!  Because avocado is good for you!  It’s a wonderful source of “good” heart-healthy fats – as is extra-virgin olive oil.  As Jamie Oliver would say, happy days.


2 ripe Hass avocados, split
1 tablespoon extra-virgin olive oil
juice of 1/2 lemon
pinch of sea salt (Maldon is nice)
cracked black pepper


  • After splitting the avocados, remove the pit.  Using a spoon, scoop out the flesh into neat mounds.  Arrange on a plate.
  • Dress with a drizzle of olive oil and a squeeze of lemon juice on each avocado half.
  • Season with a scattering of sea salt and cracked black pepper to taste.
  • That’s it!

Yield: Serves 2 to 4 (depending on if you want half an avocado or a whole one… you’ll probably want a whole one)

Source: I’m not sure.  I’ve been making these for years.  I might have seen it in a Martha Stewart magazine, or it might have been in Cosmopolitan when they do one of their “make people believe you’re Martha Stewart” blurbs.  I learned to make chocolate covered pretzels from Cosmopolitan, so don’t hate… Anyway, let’s just say inspired by Martha Stewart.

Citrus Roasted Brussels Sprouts

I can practically hear you screaming now.  “NOOOOOOOO!!!!!!  Mommmmmmm!!!!!  No brussels sprouts!  No, no, NOOOOOO!!!!!”

Well, save me the drama.  Sure, they’re good for you.  Cry me a river.  The fact of the matter is, brussels sprouts are good.  No, better than good – they’re delicious.  Of course, I think all vegetables are delicious (except okra… I’ve tried, but I can’t, I just can’t).  But brussels sprouts are one of my favorite vegetables.  Carrots?  Yes, please.  Squash?  Mmmm, indeed I will.  Broccoli?  Load ’em up.  Brussels sprouts?  GIMME!  Because I love brussels sprouts so much, I have taken it upon myself to change people’s minds about them.  It’s my mission in life.  Because most people, ya know, HATE them.  They are the butt of every Thanksgiving joke.  They’ve even made an appearance on “Friends” as “Monica’s stinky brussels sprouts.”  Well, I’m sick of it.  Enough with the smelly gym socks references!  Brussels sprouts don’t deserve the reputation they seem to have acquired.  So I’m here to make the case for brussels sprouts, and this is it: Roast them.  Roast them now.  If you are one of the multitudes who hate brussels sprouts, it’s because you haven’t had them like this.  So go roast them, then eat them, then apologize to all brussels sprouts you have scorned over the years.  Your Honor, the defense rests.

Okay, I’m being a little bit quippy here, but it’s true: there are ways to screw up brussels sprouts.  In fact, it’s pretty easy to screw them up, and when you do, they’re the definition of gross.  For instance, boiling brussels sprouts, to put it mildly, does not show these vegetables off to their best advantage.  They are actually very versatile and tasty, but people insist on boiling them.  Don’t!  Put the saucepan down and back away from the stove!  Roast them like this, or shred and saute them with a tiny bit of creme fraiche and bacon, or steam them and dress them with a tart vinaigrette.  But don’t boil them.  (And if you disregard this advice, don’t come crying to me about gym socks, ‘cuz I don’t want to hear it.)  Brussels sprouts are wonderful many ways, it’s true, but I think they’re at their best when roasted.  The outer leaves caramelize and become crispy and salty and savory, and the inside leaves take on the wonderful, nutty character that you will NEVER achieve by boiling.  And then when you hit them with some lemon juice and zest, man, oh man, they are amazing.  Brussels sprouts will change your life.

Citrus Roasted Brussels Sprouts

2 cups brussels sprouts, stems trimmed, outer leaves removed
1 lemon, zested and zest reserved
1/4 cup extra-virgin olive oil
kosher salt
fresh black pepper

  • Preheat oven to 450 degrees Fahrenheit.
  • Clean and trim brussels sprouts: slice off the bottom of the sprout (the woody, tough part) and remove any outer leaves that have become tough and/or yellow and/or wilted.  Cut sprouts in half and rinse under running water.
  • Place brussels sprouts halves in a large bowl and dress with olive oil and a generous seasoning of kosher salt and fresh-ground pepper.  Zest a lemon, reserving half of the zest.  Add the remaining half of the zest to the brussels sprouts mixture.  Roll the lemon to distribute the juices, then slice in half.  Squeeze the juice of half the lemon over the sprouts, reserving the second half for later.
  • Roast for 45-50 minutes, tossing once or twice.  Remove from oven and transfer to serving bowl.  Squeeze the second lemon half over the sprouts, and sprinkle the remaining zest over the top.
  • Change minds, change lives.

Source: Adapted from The Barefoot Contessa Cookbook

Roasted Fall Vegetables


I absolutely love vegetables, and I’d be hard pressed to name one that I don’t like.  And roasting vegetables is my absolute favorite way to cook them.  Back in my law school days, when the only dinner I knew how to cook was chicken piccata, I’d always make roasted asparagus to go along with it.   I never got tired of those crispy asparagus tops!  Eventually, I branched out into roasting other vegetables.  Carrots, for instance, are one of my favorite veggies to roast.  And the day I first roasted brussels sprouts was the day that my husband discovered that he actually likes brussels sprouts!

Roasted vegetables are delicious because they are crispy in places, chewy in places, and have wonderful caramelized crusts – my favorite part.  And the fact that they couldn’t be easier to make, well, that doesn’t hurt either.  The secrets to perfect roasted vegetables are a high oven temperature – 400 to 450 degrees Fahrenheit, depending on the vegetable – and plenty of salt.  And, of course, enough time.  The results are well worth your patience, though, especially when the weather starts getting cooler and the winter squashes appear at your market.  For the perfect fall side dish, toss some winter squash and sweet potatoes in a little maple syrup and watch the autumn magic happen.

Roasted Fall Vegetables

1 white sweet potato, peeled and large-diced
1 garnet yam or jewel sweet potato, peeled and large-diced
1 small butternut squash, peeled, seeded and large-diced
2 tablespoons (approx.) extra-virgin olive oil
salt and pepper, a generous hand
2 tablespoons maple syrup (optional)

  • Preheat oven to 450 degrees Fahrenheit.  Because these are very dense, fibrous root veggies and winter squashes, you need a higher temperature.
  • After you have prepared the vegetables, toss them with olive oil, salt and pepper, and maple syrup if using, on a foil-lined baking sheet.
  • Roast for 30 minutes, then remove from oven and quickly toss.  Place veggies back in oven and roast for approximately 15-20 minutes more – keep an eye on the vegetables at this point.  When they start getting a beautiful, caramelized crust and are fork-tender, they are ready.


Source: Covered In Flour, roasting method from The Barefoot Contessa Cookbook

Yield: Serves 4