3 Simple veggie recipes - Fast not Fussy
Fast not Fussy
For the most part when it comes to cooking and making food, I prefer to only be in the kitchen for a small amount of time.
That doesn't mean I don't like good food - I want to enjoy the taste of food too!
Most of the posts I will be doing for a while are going to focus on foods you could include in your Thanksgiving (Christmas) meal. But with recipes that are easy to make but delicious.
Recipe 1 - Maple Roasted Vegetables
Prep Time: 5 mins Cook Time: 50 mins Gluten free, dairy free, egg free
7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
2 red bell peppers, cut into large chunks
1 Delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
1 Yellow onion, cut into wedges
2 Tbsp oil
1 Tbsp kosher or sea salt
2 Tbsp maple syrup
1. Preheat oven to 425 degrees. 2. Place all the vegetables on a large baking sheet. Drizzle with olive oil and toss to coat all the vegetables and sprinkle with salt. Alternatively at this point you can place the vegetables in a large zipper bag and refrigerate overnight. 3. Roast for 50 minutes, stirring halfway through, or until tender and golden. 4. Remove the vegetables from the oven, drizzle with maple syrup and roast an additional 5 minutes or until caramelized and golden. 5. Serve with additional salt.
Recipe 2 - Amazing Garlic Green Beans (with Skillet and Grill Options)
Prep time 5 minutes Cook time 10 minutes Total time 10 minutes
4 cups trimmed fresh* green beans cut as desired
2 tablespoon olive oil
1 tablespoon minced fresh garlic
1/4 teaspoon red pepper flakes to taste optional
1/4 cup water
salt and pepper to taste
Prepare green beans.
Heat butter and oil over medium-high heat in a large, shallow pan.
Add beans and cook, stirring, for about 4 minutes. Add garlic and pepper flakes, if using, and stir.
Add water and cover. Cook for 4 to 5 minutes, depending on desired doneness.
Remove lid and, turning heat to high, cook stirring constantly until liquid evaporates and some beans start to brown.
Add salt and pepper to taste and serve immediately.
Coat beans with only olive oil (no butter) and toss with garlic, salt and pepper, and red pepper flakes, if using.
Using a high-sided grill pan with holes, grill the beans over medium-high heat for about 10 minutes or until done, tossing frequently. Make sure to let some of the beans get a little charred on them…oh SO good.
Notes *If using frozen beans, adjust cooking times by cooking 5-8 minutes before adding the garlic and water, testing the beans after covering at about the 4 minute mark. Cook without lid until desired doneness.
Recipe 3 - Roasted Butternut Squash
Prep 15 minutes Cook 25 minutes Ready In 40 minutes
1 butternut squash - peeled, seeded, and cut into 1-inch cubes (can use the frozen variety also)
2 tablespoons oil
2 cloves garlic, minced
salt and ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Instead of using a bowl to mix the ingredients, I use a large zip lock bag. Put the ingredients in the bag. Seal it and shake it around until the squash is coated with the salt, pepper, garlic, and oil.
You could also use other herbs and spices to have instead of just salt and pepper.
If you use a fresh butternut squash and wonder how to cut into that....Here's a video for you!
If you have ever thought that maybe food is causing some of your symptoms from your IBS, migraines, or fibromyalgia