What I’m Eating: Roasted Cauliflower, Roasted Brussels Sprouts

 

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Bacon Brussels Sprouts

Roasted vegetables, especially cauliflower and Brussels sprouts, on a restaurant menu get me every time. They’re never mushy, often seasoned with care and creative flair, and they taste like an indulgence. True, edges may be charred and I’ve had cauliflower so drenched in olive oil that I’ve been tempted to blot the floweret with my cloth napkin. But most of the time the dish becomes one of the meal’s highlights.

I roast veggies at home, too. Kale and cabbage would work, I suppose, but the leaves and shreds don’t appeal to me as much as the bite-sized chunks of cauliflower and Brussels sprouts.

Simply Roasted Vegetables:  Wash, dry and cut veggies and place them in a bowl. Sprinkle to taste with olive oil and season with your choice of herbs, seasonings, and salt and pepper. Stir to evenly distribute the oil. Place the veggies on a baking sheet and roast at 350o for 30 to 40 minutes. I opt for moderate heat and longer cooking time as there’s less chance of burned edges.Serve with a splash of freshly squeezed lemon juice.

Veggies take to seasonings like meat does to rubs and sauces. In Bacon Brussels Sprouts above, I broiled a few strips of bacon, then added the chopped bacon and bacon fat as needed to the halved, washed Brussels sprouts. I tossed this mixture with half slices of white onion, turmeric, Worcestershire sauce and finished it just before serving with fresh lemon juice and cracked rock salt.

I’m experimenting often with turmeric these days. It teams very well with my stand-by favorite, smoked Spanish paprika, as in the Cauliflower-Asparagus Roast pictured below. I sprinkled the vegetables with the spices and then drizzled olive oil and tossed before placing in a single layer on a baking sheet.

An idea for your Thanksgiving table?

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Cauliflower-Asparagus Roast

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  1. http://www.sciencedirect.com/science/journal/00346667/73/1
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  2. Plant-food preparation area on an Upper Paleolithic brush hut floor at Ohalo II, Israel
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  5. what then shall we eat?
    Evolutions of eating
    The evolutions of appetites
    The evolution of Taste
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    Beyond the Paleolithic prescription: incorporating diversity and flexibility in the study of human diet evolution

    Bethany L Turner1,* and
    Amanda L Thompson2

    Article first published online: 25 JUN 2013

    DOI: 10.1111/nure.12039

    © 2013 International Life Sciences Institute

    Issue
    Nutrition Reviews
    Nutrition Reviews

    Volume 71, Issue 8, pages 501–510, August 2013

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