Tag: dinner

Broccoli Au Gratin

Broccoli Au Gratin

Cheese and broccoli are a match made in heaven, tell me otherwise! It is tale as old as time and this recipe is exactly that. For this I used some charred broccoli leftovers I had kicking around and I think it was the perfect addition. 

Veggie Udon Noodles

Veggie Udon Noodles

Who doesn’t like a veggie friendly noodle? Udon of all noodles especially. They are delicious and chewy. We all like the big pay off when it comes to making dinner and something we can truly enjoy. Sometimes the effort seems too daunting and we end 

Crispy Cheesy Brussels Sprouts

Crispy Cheesy Brussels Sprouts

Do you ever find you go through food moods? You’ll be making pasta all the time, or having soup a few nights a week? Or ramen often (I mean that’s a given these days for me). But, same, and that’s me with Brussels Sprouts right now. As you can see from my other recipes here. I also am a huge fan of using everything in your fridge and having as little food waste as possible so often my recipes reflect that. I’ll use leftovers, or try to use everything I have before I get more. I think everyone should get into this habit as well! Less waste is better for the environment and your wallet!

I love love love potatoes in more ways than one and my mom made these ‘smashed potatoes’ for me as they’re pretty much my favourite. As much as I love potatoes I wanted to try something a little lighter. I had this lightbulb moment and wondered if I could get the same or similar results with Brussels Sprouts and these did NOT disappoint! Super simple and the perfect side dish for any dinner. I think Sprouts get a bad rap because they were just boiled with salt, or allegedly had a different genetic DNA? But I digress. Please give these a try, they’re very easy to make and you won’t be able to stop!

Crispy Brussels Sprouts

Crispy Cheese Brussels Sprouts

A quick and delicious side dish that will have you wanting more. They're crispy, savoury and best of all cheesy!
3.05 from 118 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 25 mins
Course dinner, lunch, Side Dish, veggies
Cuisine American
Servings 2 people

Equipment

  • Large sheet pan
  • Medium-Large Heavy Bottomed Pot

Ingredients
  

  • 450 g Whole Brussels Sprouts
  • 4 tbsp Olive Oil
  • 1 cup Parmesan or Pecorino Cheese A hard and low moisture cheese works great here, even asiago
  • Salt and Pepper to taste

Instructions
 

  • Preheat Oven to 425F and fill pot with water and set to high to boil
  • Cut of ends off Brussels Sprouts and make sure to only cut about 2-3 millimetres to keep the sprout in tact
  • Once water is boiling, place sprouts in water and boil for 9 minutes
  • While sprouts boiling, grate cheese
  • Drain cooked sprouts and place on a greased sheet pan or parchment paper works as well
  • Grab a drinking glass and gently 'squish/press' sprouts, so they are about 1-.5" tall
  • Generously apply olive oil, salt and pepper to each sprout
  • Finally add a sprinkle of cheese to each sprout so they are completely covered
  • Bake for 12-15 minutes, checking to make sure they are browning but not burnt
  • Serve immediately and enjoy!
Keyword crispy, vegetables, veggies
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TLT – Tofu Lettuce Tomato

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