Winter Vegetable recipes

WINTER VEGETABLE RECIPES FROM Chef Josh Harmon, Kitchen LTO
                      
ROASTED POTATO SALAD (served warm)  
 
2 1/2 lbs russet potato
7 cloves chopped garlic
1 cup Dukes mayo
1 cup chopped grilled onion
3 tblsp of fresh chopped dill
Salt and pepper to taste

Cut potatoes into 1 inch cubes. Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan, or sheet tray. Bake, uncovered, at 400° for 25-30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes. Put the potatoes in a bowl, add the salt and pepper, then toss. Add the other ingredients and mix until fully incorporated. Serve immediately and enjoy!!
 
BRUSSEL SPROUTS
1 1/2 lb brussel sprouts
3 tblsp of oil
2 cups of toasted pecan
1 cup crispy chopped bacon
1/4 cup apple butter
2 Tbsp maple syrup
2 Tbsp apple cider vinegar
Salt and pepper to taste
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Toss brussels in a bowl with all of the ingredients and and enjoy!!
 
CAULIFLOWER
4 to 5 cups cauliflower florets, about 1 1/2 inches each.
1/4 cup olive oil
1 Tbsp chopped garlic
2 Tbsp lemon juice
1 tsp salt
1 tsp  black pepper
2 Tbsp grated Parmesan
1 Tbsp rosemary
2 Tblsp toasted pumpkin seeds
 
Preheat the oven to 500 degrees F.
Toss the cauliflower in a bowl with the garlic, lemon juice, rosemary, salt and pepper. Place it on a sheet tray or roasting pan. Put the pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan and pumpkin seeds. Enjoy!!

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