Quarantine Cooking is back and it's all about to get HOT!
Check out these 2 awesome options to add some roasted vegetables to your next meal!
First up, Roasted Broccolini with Lemon 🍋
- Preheat the over to 350 degrees. - Trim and chop the broccolini (2 lbs). Remove the seeds from the half of lemon and then cut it, peel and all, into 1/4 inch dice. - In a frying pan, heat a drizzle over medium-high heat. Add minced garlic (2 cloves) and cook until lightly golden and fragrant. - Add the broccolini, diced lemon, 1/2 tsp. of salt and a few grindings of pepper. Cook, stirring often, just until color of broccolini deepens, about 1 minute longer. - Scrape the contents of frying pan onto a baking pan and drizzle with a bit of olive oil. Roast until the broccolini is tender-crisp, 10-12 minutes. Transfer to a platter or use to top your next pasta dish! 🍋
Next up, Roasted Sweet Potatoes with Cumin🥔🍠 - Preheat the oven to 400 degrees. - Peel 2 sweet potatoes and cut them crosswise into rounds 1/2 inch thick. Rinse the slices and pat dry with a towel. - Put the sweet potatoes in a bowl and drizzle of olive oil, sprinkle with cumin, and toss to coat evenly. - Preheat the nonstick baking sheet in the oven for about 5 minutes. Remove and carefully arrange sweet potato slices in a single layer on the baking sheet. Roast the potatoes and turn over every 10 minutes until you can pierce them with a knife; cooking time 30-35 minutes. - Transfer sweet potatoes to a serving dish and sprinkle salt, grinding pepper and your favorite spice to coat. In the photo below, we used cilantro leaves! - Serve as a side dish and enjoy! 🥔🍠