Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper









  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. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

1999, The Barefoot Contessa Cookbook, All Rights Reserved

Roasted Brussels Sprouts With Pomegranate and Hazelnuts

•  1 1/4 pounds Brussels sprouts, trimmed and halved
•  2 tablespoons canola oil
•  Kosher salt and freshly ground pepper
•  3 tablespoons pomegranate molasses
•  Seeds from 1 pomegranate
•  1/2 cup coarsely chopped toasted hazelnuts
•  Finely grated zest of 1 lime
•  1 tablespoon finely grated orange zest
  Preheat the oven to 375 degrees F.

Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.

Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.

Photograph by Kana Okada
Recipe courtesy Bobby Flay for Food Network Magazine


Roasted Seasonal Vegetables

2 pounds seasonal vegetables ( e.g. asparagus, Brussel Sprouts, peppers, zucchini, eggplant, onions)

1/3 cup olive oil

Salt and Pepper to taste

1/3 cup fresh herbs (e.g., rosemary, oregano, parsley, thyme, Optional)

Aged Balsamic vinegar (optional)

  Preheat oven to 425 degrees.

Cup up large vegetables into pieces. Spread vegetables in a roasting pan with tinfoil bottom. Drizzle with olive oil liberally over the vegetables, then use clean hands to mix them so the are well coated with oil. Sprinkle with salt, pepper and herbs if desired. Stirring every 10 minutes, roast vegetables for 35-40 minutes, or until the y are cooked through and browned. Just prior to serving drizzle lightly with aged balsamic vinegar, if desired

Recipe courtesy of Brain Brain by David Perlmutter, MD



Recent Posts


Tags

tomatoes red wine vinegar olive oil roasted carrots Salsa scallops grapes hash browns mushrooms pie crust Bartlett pears Chicken and Broccoli Stir-Fry chard leaves carrots rosemary Beet-and-Apple Salad Reggiano Cheese black bean chili cambozola Citrus Roasted Shrimp Wraps Broccoli strawberries Glaze parsley pomegranate molasses Budda Bowl Ginger beets lime summersalad blueberries eggs Zucchini Parmesan Crisps cannellini heavy cream coconut lemon zest almond butter sweet potato bell pepper sugar vegetables fruit peppers avocado salad chicken broth croutons peaches pear greek yogurt butter gorgonzola Gazpacho soup sunflower seeds summer Southwestern Salsa gnocchi tomato paste quesadillas Lemon juice chicken salad cranberries Organic 3-Bean & Vegetable Soup chia seeds Dip stir-fry cucumbers Lemon Sage Tilapia Italian seasonings avocados mayo hummus roasted veggies brussel sprouts pecans Cauliflower Pizza garlic ghee berries oranges hoisin sauce onion apple cider vinegar sage leaves oregano roasted beets curry powder cloves spinach Arugula clove macaroni salad protein powder cashews sandwiches Chicken Easy Frittata roasted Roasted Brussels Sprouts Shallot spicy salmon Kiwi medjool dates raisins plums walnuts pumpkin puree tomato juice white wine vinegar dr axe sourdough bread Carrot MACA garlic broccoli salad almond milk Honey Chipotle cucumber Roast Chicken salad smoothie garbanzo beans zucchini ham croissants bruschetta Guacamole Toast Fruit Smoothie honey white beans avocado Giada's Herbed Quinoa bell peppers cheese pistachios pastry cream Salmon Cinnamon casserole tahini paprika lemon gluten free apple Almonds breakfast Squash breakfast nachos horseradish banana split bacon thyme tilapia potato vanilla bean sweet potatoes cashew green beans yogurt ACV pomegranate Gruyère cheese fresh sage cauliflower crust kalamata olives goat cheese dressing banana cumin apricots quinoa pumpkin pasta eggplant Guacamole


Archive