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Great Lunch and Learn

Holiday Roasted Vegetables

¾ lb Brussel sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” pieces
extra virgin olive oil
1 Tbsp. balsamic vinegar
1 tsp. chopped rosemary leaves
1 tsp. chopped thyme leaves
½ c toasted pecans
½ c dried cranberries

 

Preheat oven to 400 degrees F.

Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.

Before serving, toss roasted vegetables with pecan and cranberries.

Recipe courtesy of Delish.

Green Bean and Pear Salad Recipe

Refreshing and packed with flavor, enjoy this easy healthy summer salad.

1 pound fresh green beans ends trimmed
1 red D’Anjou pear, thinly sliced
¼ cup olive oil
1 ½ to 2 tbsp red wine vinegar
2 tbsp brown sugar
1/3 cups sugar roaster pecans

 

In a medium saucepan, blanch the green beans in boiling water for three minutes. Transfer the beans to a bowl of ice water until cooled, then drain and place in a medium sized bowl.

Add the pear slices, and lightly toss.

In a small bowl, prepare salad dressing: Whisk together the oil and vinegar, then add the brown sugar.

Pour the dressing over the beans and pears. Garnish with pecans. Makes six to eight servings.

Recipe from Easy Garden recipes.


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