Yummy Veggies

  Here are a few recipes to make vegetables a little bit more interesting. They are very easy to make and no one will complain that their vegetables are boring anymore.

Roasted Winter Squash

   You only need three ingredients to make the roasted squash. You can use almost any smallish variety of winter squash..  Butternut, acorn, buttercup or small pumpkin all work well.  Some examples are in the picture to the right. Half of a squash per person is usually enough.

   winter squash
   2 tsp. light buttery spread per half squash
   2 tsp. sugar free maple flavored syrup per half     
            squash


   To make the squash preheat your oven to 400 degrees.  Slice the squash in half and remove all of the seeds.  Place the buttery spread and syrup in each half of the squash, facing up and place them on a baking sheet and put them in the oven. Every ten minutes or so use a basting brush to brush the butter, syrup mixture over the surface of the squashes flesh.  Cook the squash until they are tender. This should take about 45 minutes to an hour.




Roasted Asparagus

  This recipe is also very easy to make.  It is great in the oven but in the warm weather in works just as well on the outdoor grill.



  1 bunch of asparagus
  1 1/2 Tbs. olive oil
  2 or 3 cloves finely chopped garlic
   salt and pepper

Pre-heat your oven to 400 hundred degree. Trim the bottoms off of your asparagus and place them in a large bowl.  Gently toss the asparagus with the olive oil, garlic and salt and pepper to taste.   Transfer them to a large baking sheet and lay them out in a single layer.  Place the baking sheet in the oven and cook the asparagus until they are just slightly golden brown. This will take about 10 minutes depending on the thickness of the asparagus.


Sauteed Broccoli


  This is one of my favorite ways to make broccoli.  It comes out nice and crisp-tender and just a little bit spicy.  If you want to use the stems as well as the florets use a vegetable peeler to remove the outer husk from the stems and they will be tender and delicious too.

  2 heads of broccoli crowns
  3 Tbs. olive oil
  4 to 5 cloves garlic chopped
  1/2 tsp. red pepper flakes or to taste
  3Tbs. water
  salt and pepper
  balsamic vinegar

 Cut your broccoli crowns into bite size florets.  Heat a skillet over medium high heat and add the olive oil and garlic.  Heat the oil and garlic for about 30 seconds then add your broccoli and saute it with the oil and garlic until it is evenly coated.  Add the red pepper flakes and saute the broccoli a little bit more.  Add the water and cover your skillet for about 1 minute to steam the broccoli just slightly until it is crisp tender.  Remove the lid and saute the broccoli until it is just slightly golden-brown and all of the water is cooked off.  Transfer the broccoli to a serving dish and drizzle with a little bit of balsamic vinegar.