Tonight I roasted my Sunday farmer’s market bounty — brussels sprouts, green garlic and radishes. It was all SO GOOD. Here are the recipes I used with variations:
- Brussels Sprouts - Washed, peeled, and cut in halves. Roasted at 400o for 40 minutes coated with salt, pepper and 1 tbsp of olive oil. Mixed with sauteed green garlic after roasting.
- Green Garlic - If you can find this at your local farmer’s market I highly recommend it. It’s so sweet and fragrant. I learned how to cut it with this video from NYT and then just sauteed it in a sauce pan for 5 mins on low heat with 1/2 Tbsp of butter. Then I mixed it in with the roasted brussels sprouts.
- Moroccan Roasted Radishes - I used this lovely recipe from 101 Cookbooks. I just used less of all of the spices because I was only working with like eight radishes. Used 1/2 tbsp of olive oil and roasted at 400o along with the brussels.
Combine all veggies and enjoy!