Foolproof Family Favorites Cookbook by Gooseberry Patch

Author:Gooseberry Patch [Unknown]
Language: eng
Format: epub, mobi, pdf
Published: 2014-03-05T22:03:58+00:00

Vegetable Side Dishes

Oven-Roasted Broccoli & Pine Nuts

Jessica Kraus

Delaware, OH

Roasted broccoli with a light lemon flavor. Don’t care for pine nuts? Use walnuts instead...or just omit the nuts!

1 bunch broccoli, cut into

salt and pepper to taste

flowerets

1/4 c. grated Parmesan cheese

juice of 1 lemon

1/4 c. pine nuts, toasted

2 T. olive oil

In a large bowl, combine broccoli, lemon juice and olive oil. Season with salt and pepper; toss to mix. Spread mixture on a lightly greased 15"x10" jelly-roll pan. Bake, uncovered, at 425 degrees for 25 minutes, or until broccoli is tender. Remove from oven; toss with Parmesan cheese and pine nuts. Serves 4.

Toasty Garlic Cauliflower

Cheri Maxwell

Gulf Breeze, FL

My boys refused to eat cooked cauliflower. Then I served it to them prepared this way...they loved it!

1 head cauliflower, cut into

salt and pepper to taste

flowerets

1/3 c. grated Parmesan cheese

3 T. olive oil

1 T. fresh parsley, chopped

2 T. garlic, minced

Combine cauliflower, olive oil and garlic in a plastic zipping bag; shake to coat. Spread mixture on a lightly greased 15"x10" jelly-roll pan; season with salt and pepper. Bake at 450 degrees for 25 minutes, stirring after 15 minutes. Remove from oven; top with cheese and parsley. Broil for 3 to 5 minutes, until golden. Serves 6.

Use a crinkle cutter to jazz up zucchini, carrots and other sliced veggies.

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