Thursday, February 9, 2012

Simplicity At Its Finest


When it comes to cooking simplicity is always the best practice in my book.  Using minimal additives that enhance the natural flavor of ingredients without covering them up, I feel is absolutely necessary in creating an amazing dish.  I spent two hours in the market the other night just looking around, and finally found myself at the register with nothing more than a bag of brussel sprouts and a bundle of beets.  Both of which were  stunning, thus why I picked them up without having any idea of what I was going to do with them.  It’s the simplest of ingredients that often spark the most interest, the best challenge and offer indescribable appeal, and it is these ingredients I love working with most.  I have two tasty vegetable side dishes that are minimal on the seasoning but, offer maximum flavor, and honor my favorite cooking method, roasting.


Beets Roasted with Honey & Tarragon


4 beets
1 tbsp honey
Tarragon, fresh,
 leaves picked
2 tsp white wine vinegar
2 tsp grapeseed oil
salt & freshly ground black pepper

Preheat oven to 425 degrees.


Whisk the honey, white wine vinegar, honey, grapeseed oil, salt and pepper together, quarter the beets, toss in the dressing then spread on to a parchment lined baking sheet.  Roasted until the beets are caramelized, and tender, about 20 to 25 minutes.


Spicy Garlic Roasted Brussel Sprouts


one pound of brussel sprouts
3 cloves garlic, minced
1 1/2 tsp red pepper flakes
grapeseed oil
salt & freshly ground pepper

Peel and trim the brussel sprouts by removing the outer layer of leaves and trimming the stem, and then blanch them for one minutes in salted boiling water.  Toss the brussel sprouts with the red pepper flakes, grapeseed oil, salt and pepper.  Roast in a preheated 425 degree oven for 20 minutes, add the garlic and roast until the garlic is lightly golden [be careful not to burn!] and the brussels are tender.

5 comments:

  1. Lovely winter veggies.. I just love the colour and earthiness of those beets. Nice post! :)

    ReplyDelete
  2. This is my kind of food. Lovely vegetables, cooked to perfection with some great flavours.

    ReplyDelete
  3. I've been planning on roasting beets so this will be on my list when I do - they look lovely. I too love roasting for the way it accentuates and rounds off flavours. Yum.

    ReplyDelete
  4. I've always wanted to roast my own beets. A friend (who doesn't like beets at all) told me about an appetizer she had that was like a take on bruschetta. A piece of toasted bread was spread with herbed goat cheese and topped with chopped roasted beets. She said it was delicious!

    ReplyDelete
  5. Oh that sounds wonderful! I will have to try that. I am not a huge fan of canned beets but, really like them served this way.

    ReplyDelete