Roasting the Greens

 I've discovered that I like the way a lot of traditionally boiled vegetables taste even better roasted. Not only that they're easy to prepare. 

I recently cooked cabbage steaks. There is no meat involved unless you want there to be. I'm assuming they're called cabbage steaks because they're cut in thick hunks and laid flat.  I consulted recipes at  Dinner then dessert and also Allrecipes.   

Then I used my own method.

1. Oil a baking sheet with olive oil. NOTE: you may use a cooking spray if you like.

2. Remove the outside leaves from a head of cabbage. Place the cabbage on its core and slice downward into 1/2-1 inch "steaks."

3. Season each side of the vegetable with salt pepper and any other spices you desire. I also sprinkled with garlic powder. Lay the steaks on the baking pan and sprinkle a little more olive oil on top.

4. Cover with foil and place in a 350 degree oven for approximately 30 minutes. Since I only did three, I checked on them after 20 minutes. Wanting a nice char, I turned the steaks over, recovered them and allowed them to continue cooking for 10 more minutes. 

5. Allow to cool a bit. Transfer to a plate using two utensils to keep the shape.

Those charred bits are full of flavor. Adding a little blue cheese or ranch dressing on the side as a dipper makes it even more delicious.

It can be eaten by cutting with a knife and fork.

                                    OR,

if you're by yourself,  unfurl by strips, dip in sauce ,throw your head back and drop the strips in your mouth. Deeelicious!

                                           *****

I've also roasted broccoli  and brussel sprouts frozen and fresh. The frozen broccoli and brussel sprouts shrink more while roasting than the fresh . Still I'm pleased with the taste.

You may remember the brussel sprouts from

Oven Roasted Parmesan Brussel Sprouts. 

I've yet to try cauliflower since it isn't one of my favorites, but I'll give it another go.

THAT'S IT***

Oven Roasted Parmesan Brussel Sprouts

Not everybody likes brussel sprouts. I mostly have them steamed. So far I haven't had them in a slaw or fried. Here in the south  we fry just about everything.

I've got to say this alternate form was easy and delicious.

This recipe is from Together As Family

Ingredients

• 1 1/2 lbs brussel sprouts (trimmed & halved)
• 2 tablespoons olive oil
• 1/3 cup parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Heat oven to 425 degrees. Very lightly spray a cookie sheet with cooking spray.
2. In a bowl, combine brussel sprouts (that have been halved and ends trimmed) with the remaining ingredients. Toss together to coat all the brussel sprouts.
3. Spread onto the cookie sheet making sure they are not touching.
4. Cook for 16-18 minutes. Serve immediately.

I gathered the items and ingredients I'd need. 

Rinse and pat dry before cutting in half. You want ROASTED not STEAMED, I chose not to cut off the ends since they'd already been done. Plus cutting off the ends causes the sprout to unravel into brussel sprout leaves instead of halves. Although, I found out later that those crispy leaves can be mighty tasty.

Here are some of the sprouts halved. It's important to halve them so that the seasoning can get all the way through.

Into this bowl I added all of the ingredients and mixed them with my hands. 

I laid out the sprouts face down on parchment paper making sure they didn't touch. 

Here the sprouts are out of the oven. No, the Parmesan is still white because for one thing it's the cheap kind in the green container and  because I forgot to add it. So, I sprinkled on the Parmesan and ran the whole cookie sheet back into the oven for a few minutes. Turned out great.

No, these aren't burned.  You want your sprouts to have a char on them. Remember me saying the leaves are tasty and crispy?  I found myself examining the sprouts, tearing off the charred leaves and eating them.  I'm assuming it's very similar to the way kale chips turn out. 

This recipe is now in my Favorites file.

That's it***