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Elevating vegetables to star status is a better display of your culinary chops — and a more unconventional and surprising one — than showcasing a piece of meat These are an adaptation of the “forgotten carrots” served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.

Slow-Roasted Carrots With Brown-Butter Vinaigrette

Elevating vegetables to star status is a better display of your culinary chops — and a more unconventional and surprising one — than showcasing a piece of meat These are an adaptation of the “forgotten carrots” served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.

Black Bean Soup with Cumin and Jalapeño Recipe  | Epicurious.com (sub veggie broth for chicken broth)

Black Bean Soup with Cumin and Jalapeño

Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.

7. Maple Dijon Brussels Sprouts and Butternut Squash #greatist http://greatist.com/eat/sweet-vegetable-recipes

7 Sweet Veggie Recipes We Could Basically Eat for Dessert

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Carrot Cake Baked Oatmeal (Dairy-Free)

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Roasted Radishes with Brown Butter, Lemon, and Radish Tops Recipe: Bon Appétit

Baked vegetable chips are one of my favorite snacks. This method, which was developed after years of being frustrated with soggy baked chips, ensures that they get perfectly crispy every single time. These are covered …

Za’atar-Spiced Baked Carrot Chips

Za'atar Spiced Baked Carrot Chips: These are the perfect nosh when you’re just in the mood to snack on something—you can eat the entire bowl and feel wonderful after.

This is a technique that elevates basic sauteed greens into something even more savory and tender. (Photo: Craig Lee for The New York Times)

Sautéed Kale

Sautéed Kale: This is a technique that elevates basic sauteed greens into something even more savory and tender.

Hashed Brussels Sprouts With Lemon

Hashed Brussels Sprouts With Lemon

Hashed Brussels Sprouts With Lemon: A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors.

How to Roast Cauliflower (the Whole Thing) | The New York Times

Roasted Cauliflower: Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan

Roasted and Charred Broccoli with Peanuts

Roasted and Charred Broccoli with Peanuts

Roasted & Charred Broccoli with Peanuts - Swap your cold greens for one of these warm, hearty salads you'll want to eat on even the coldest days.

Roasted Carrots with Turmeric and Cumin - NY Times

Roasted Carrots With Turmeric and Cumin

These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butte

browned butter orange cake...

Browned Butter Whole Orange Cake

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