Roasted root veggies are such a treat. In this video, I show you how to roasted beets and radishes and top it all off with a delicious garlic dill yogurt sauce. I think you will love this vegetarian side dish as much as I do.
2tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
1tablespoon olive oil
1/4 teaspoon sea salt
1/8 teaspoon cracked black pepper
1/2 cup Greek yogurt
3garlic cloves, minced
2tablespoons chopped dill
Pinch of sea salt
Cracked black pepper
Preheat oven to 400 degrees F. Move the rack to the middle position.
Remove the greens from the beets and the radishes and scrub them clean.
Quarter the beets, cutting them into equal size pieces. Add them to a mixing bowl with the olive oil, salt and pepper. Mix until fully coated.
Transfer the beets to a baking sheet and bake them for 20 minutes.
While the beets are baking, prepare the radishes. Add them to the mixing bowl with olive oil, salt and pepper. Mix to fully coat.
After the beets have roasted for 20 minutes, add the radishes to the baking sheet. Bake for another 15 minutes, or until the radishes are thoroughly roasted.
While the roots are a roasting, make the yogurt sauce.
Add the Greek yogurt, minced garlic, and chopped dill to a measuring cup and whisk to combine. Salt and pepper to taste. It is easy to over salt yogurt add so keep that in mind.
Remove the beets and radishes from the oven and plate them on a serving tray. Drizzle the yogurt sauce over them. Then top them off with fresh sprigs of dill and cracked black pepper.
Get your Thanksgiving on with this reimagined version of Sweet Potato Casserole. I create hasselback sweet potatoes that are baked in a bourbon-brown sugar sauce and then topped off with toasted marshmallow creme and a pecan crumble. Unlike the casserole recipe, this one is 100% vegetarian.
¼cuppacked brown sugar
Bourbon sweet potatoes:
6medium sweet potatoes
½cuppacked brown sugar
¼teaspoonground black pepper
We’re going to start off making the pecan crumble by adding 1/4 cup flour into a mixing bowl.
Add in 1/2 teaspoon cinnamon and 1/4 cup brown sugar, then mix it all together.
Add in 4 tablespoons of butter and work it into the mixture.
Add in the 1/3 cup chopped pecans and mix again.
Lay out the mixture on a baking sheet. NOTE: I recommend using parchment paper as it will make it easier to break apart once cooked.
Bake the mixture at 350 degrees for about 15 minutes.
Set aside to cool.
Now to prepare the sweet potatoes. Take each of the 6 sweet potatoes and cut it crosswise, between 1/8 and 1/4 of an inch thickness between slices. Do not cut all the way down because we want to leave the bottom part on. It should sort of look like an accordion.
Put the sliced sweet potatoes in a lasagna pan.
Now to make the bourbon sauce. Start off with 1 cup vegetable broth.
Mix in 1/4 cup bourbon, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup brown sugar.
Whisk it all together until it’s combined.
Add the sauce to the pan with the sweet potatoes.
Brush each sweet potato with the 2 tablespoons melted butter. Make sure to be generous, as you want to get it between all the slices of the sweet potatoes.
Cover the dish with aluminum foil and bake the sweet potatoes at 425 degrees for about 45 minutes, until they are fork-tender.
Remove from oven, uncover. Take 7 ounces of marshmallow fluff and top off the sweet potatoes with it, dividing it between all the potatoes. For extra credit, you can toast the marshmallow fluff with a cooking torch.
If you are looking for a healthy and delicious side dish, check out these delicious braised radishes and greens. Easy to make and hella tasty. This vegetarian recipe can easily be made vegan.
1 ½lbsCA Grown Radishes, about 3 bunches
2cupsCA Grown radish greens
2cloves CA Grown garlic, minced
1CA Grown shallot, diced
1cupvegetable broth, low sodium
In a shallow dutch oven, melt 2 tablespoons butter over a medium-low heat.
Add 1 diced shallot and saute until softened. Add 2 cloves minced garlic and saute for another minute.
Add in 1½ pounds trimmed radishes (but save the greens) and mix until well coated in the butter sauce. Increase heat to medium-high and saute radishes until they just begin to soften, about 2 minutes.
Add ½ teaspoon sea salt and 1 cup veggie broth, bring to a simmer and cover.
If you don’t have a shallow dutch oven, cut a piece of parchment paper to cover the radishes with. This is a cartouche — a parchment paper lid — but like I said, a shallow dutch will do. This reduces the amount of evaporation that occurs during braising which is key to the technique.
Cook radishes, stirring once or twice, for about 12 minutes until fork tender.
Add in the chopped radish greens, cover, and turn off the heat. Cook until the greens just wilt.
This dish can easily be made vegan. Replace the butter with oil.
You know, I am always looking for something to put my Bourbon Caramel Sauce on, and well, an apple latke seemed as good as anything. You could serve this up for dessert, but it would work with brunch too. Many options!
1lbfirm Granny Smith apples (about 2 large apples)
My amazing Bourbon Caramel Sauce
First thing first, let’s wash, dry and core 1 pound of Granny Smith apples. So firm and juicy, these fresh apples are just asking to be a latke.
After you core them, you want to immediately shred them. You can run them through a food processor like I did or use a cheese grater–either will do. After grating them, wrap them in cheese cloth and squeeze out any excess juice. It seems silly to do this right after drying them out but put them in a large mixing bowl and add 1 tablespoon of lemon juice. Mix them thoroughly–this prevents them from browning.
Whisk together 2 large eggs, 1/4 cup of flour, 1 tablespoon of sugar and 1 teaspoon of salt.
Now add the apples to the mix, working it with your hands. You want to make sure every apple slice is thoroughly covered with the latke batter.
Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.
Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.
When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.
Serve with a spoonful of sour cream on top and a drizzle of my amazing Bourbon Caramel Sauce.
Love, love, LOVE bell peppers, especially the red, yellow and orange ones. But I also love mashed potatoes! How can I combine the two…I wonder. Oh, I know, in this wonderful Mashed Potato Stuffed Bell Pepper dish.
3large Baking Potatoes (about 2 ½ pounds), cubed
1cup whole milk
¼Stick unsalted butter
Salt, to taste
Pepper, to taste
Seriously, how gorgeous are these peppers. So many colors and flavors!
Cut the tops off two bell peppers and remove the hull and the ribs.
Roast the peppers at 425 degrees for 20 minutes, until they wilt and get a nice dark roasted skin.
Clean three large baking potatoes and trim them.
Simmer them over a medium high heat in salted water until they are tender and fall off a fork.
Whip the potatoes using an egg beater along with 1 cup of whole milk, 1/4 of a stick of unsalted butter and salt. I suggest you overly salt them for this recipe.
Place the peppers in a baking dish so they all stand up and stuff them.
Bake them so that the potatoes begin to brown, about 15 minutes.
Do you ever dream about food? I do. I always have.
Funny thing, this recipe came to me in a dream. I woke up salivating, craving creamy and crunchy stuffed Brussels sprouts–a dish I’ve never had. I wondered if I had read it somewhere, so I spent a few hours on the Googler. Nope. This was divine intervention. The Gods gave me some nocturnal inspiration and wanted me to share this recipe with the masses.
I hope you enjoy eating it as much as I did making it!
15very large Brussels sprouts
1cupwhole milk ricotta
½cuppanko bread crumbs
3Cloves garlic, minced
A Pinch of pepper
They say size doesn’t matter, but it does. Well, it matters here. The key to this recipe is 15 large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below.
I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool.
I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes.
Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with three cloves of garlic, minced, over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!
Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you’ll need to experiment a bit here.
Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!
Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!
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