Brussel Sprouts
Ingredients:
- 3 pd brussel sprouts, trimmed
- 1/2 cup extra virgin olive oil ( I dont use that much)
- kosher salt and freshly ground pepper
- 1/2 cup freshly grated parmesan cheese ( I dont use that much)
Directions:
Preheat oven 425. In a food processor fitted with a slicing blade, coarsely shred the sprouts. On 2 large rimmed baking sheets, toss the sprouts with olive oil, season and spread in even layer. Roast for 30 minutes until tender and browned in spots. Rotate the pans and stir the sprouts halfway thru roasting. Sprinkle with cheese, toss and bake for 1 more minute until cheese is melted. Serve
Cauliflower
Ingredients:
- 2 bags cut into medium sized florets ( I like to leave some big some small it looks better)
- 1 tsp salt
- 2 tsp sugar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 6-8 tbs olive oil.
Directions:
Preheat oven 450. Line baking sheet with parchment paper. In a large bowl, combine all ingredients and toss to evenly coat. Roast uncovered 30-35 minutes until largest pieces can be pierced with a fork. Toss cauliflower if the tops start to get brown during the baking process Enjoy!
Recipes complementary from Chef Jodi Abel, cookbook author, chef and owner of LaJollaCooks4U.
Lajollacooks4u is a unique cooking event company and specializes in team building cooking programs and special events cooking parties. Chef Jodi has California Cuisine recently released virtual cooking programs and
Chef Jodi specializes in California cuisine and likes to use what is fresh and in season seasons and grown locally. She is a big fan of our farm boxes. For more information on her California Cuisine Cookbook, cooking programs and recipes please visit her website www.lajollacooks4u.com