Tuesday, January 17, 2012

What is better than steamed vegetables? Broiled ones.

So, yeah, we are at the part of the diet where I start making large amounts of vegetables to eat with meals and snacks.  As someone who loves to eat, plain steamed veggies have never been on my favorite list.  I'm not saying that I don't like them, its just that when offered a bowl of steamed beans and a bowl of pasta, I tend to go for the pasta.

Steamed vegetables are easy to give flavor, even with a tad of salt and butter, but get boring after a while.  So, what I did was clean a bunch of vegetables and put them in roasting dishes.  Setting the oven to 450 and then sprinkling the veggies with extra virgin olive oil and some black sea salt and pepper, baby bok choy was cooked in 10 minutes, carrots were done in 20 minutes and the brussel sprouts were baked and then steamed in the oven for 20 minutes total.

So, everything tasted good, even for a super non vegetable lover like myself.  What the fourth dish was, the one on the upper right corner was a carrot dish from The Silver Spoon.  It was called Carrots with Lemon and was pieces of carrot cooked in a pan with olive oil and lemon juice and lemon zest.  Then you had some cooked onion thrown in with salt and pepper and everything was tasty and low calorie.

If you are interested in the recipe for the the Carrots and Lemon, buy the book: The Silver Spoon.

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