If I were writing an editorial, I’d title this one, “How to Get Your Husband to Eat Brussel Sprouts”. (It might even work on kids, but I don’t have any experience in that area yet.) What’s the secret to accomplishing such a feat, you ask? Roasting. Yep, that’s it. No butter, no sugar, no hiding them in a bowl of ice cream (this was how my grandparents tricked my dad into eating peas). Just a drizzle of olive oil and shake of salt (kosher for superior flavor) and pepper. Then into the oven they go to roast until they shrivel and caramelize. They lose their infamous bitterness and turn soft and sweet.

Dustin begged me not to buy them. He’d been scarred by a past encounter with brussel sprouts and knew he didn’t like them. Well, I’d never tried one and I didn’t believe him. I’m never willing to write off a food just because it has a bad reputation. Plus, the opinions we form about taste when we’re children are not to be trusted. As kids we’re too picky, too easily traumatized. So I set out to prove him wrong broaden his palate. And did just that. He liked them. Brussel sprouts might not be his new favorite snack, but he admitted they weren’t half bad. As for me, I ate half the pan. Luckily brussel sprouts are nutritious, but that’s a lot of fiber for one night and it came with some regret. I’m telling you, if you’ve never had a roasted brussel sprout it’s time to reconsider this tiny cabbage and try this recipe out.

Roasted Brussel Sprouts

INGREDIENTS

1 lb. brussel sprouts, ends trimmed, yellow leaves removed, and halved
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

DIRECTIONS

1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil.

2. In a large bowl, combine brussel sprouts and olive oil and toss to coat. Season with kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet.

3. Roast in preheated oven for about 30 minutes, turning frequently, until tender and caramelized. Serve immediately.

Serves 2-4.

(Adapted from All Recipes)

This creamy side dish combines two of my favorite veggies- zucchini and onions- in a cheesy gratin. It’s another Ina Garten recipe, so of course it’s splendid! She tends to douse food in butter, so I chose to lighten it up a bit by using less. It wasn’t missed. This casserole contains A LOT of onions- so if you find soft sweet onions repulsive than maybe it isn’t for you. But I love them! Dustin is somewhere in the middle and he managed just fine. I was amazed that just a few basic ingredients produced such outstanding flavor. Maybe it’s the nutmeg, or perhaps the Gruyere?!

Be sure not to overcook the zucchini in the skillet. If you let it get too soft before the dish goes into the oven then you might end up with zucchini mush. So barely tenderize them before baking. Since the dish is already cooked, it only needs a few minutes in the oven to become brown and bubbly. It serves better after settling for a few minutes on the counter.

I served it alongside a balsamic roasted turkey tenderloin. The meat was incredibly moist and yes, tender! I just wish more of the balsamic flavor had come through in the marinade. I’ll be perfecting that recipe in the future and then sharing it with you.

Sweet Onion and Zucchini Gratin

INGREDIENTS

2 Tbsp. unsalted butter + 1 Tbsp. for topping
1 lb. ( 2 large) yellow onions, thinly sliced
2 lbs. zucchini, sliced 1/4 inch thick
1 tsp. kosher salt (to taste)
freshly ground black pepper, to taste
1/4 tsp. ground nutmeg
2 Tbsp. all-purpose flour
1 cup hot milk (warm in the microwave or on the stove top)
3/4 cup fresh whole wheat bread crumbs (I used dried but fresh would have been much better)
3/4 cup Gruyere, grated

DIRECTIONS

1. Preheat oven to 400 F.

2. Melt 2 Tbsp. butter in a very large saute pan over medium heat. Add the onions and cook, reducing the heat as necessary, until soft and sweet (about 20 minutes). Add zucchini and cook for several minutes until they begin to soften (and no longer or the zucchini will turn to mush in the oven). Season with salt, pepper, and nutmeg to taste. Stir in the flour. Pour in the hot milk and cook for a few minutes until it forms a sauce. Pour the mixture into an 8×10 baking dish (I managed to fit mine into an 8×8 dish).

3. In a small bowl, toss the breadcrumbs and cheese together. Sprinkle on top of the zucchini mixture. Dot with the remaining Tbsp. of butter cut into small bits.

4. Bake in preheated oven for 15-20 minutes until bubbly and browned on top. Remove from the oven and let sit for at least 5 minutes before serving.

Serves 6.

(Adapted from Food Network)

The first time I had a roasted carrot was last month when I made Classic Roast Chicken with Vegetables. Those were the best carrots I’ve ever eaten. And I like carrots. I eat them by the bagfuls raw. Or shredded on salads or steamed soft. But coated in fruity olive oil and lightly seasoned with salt and pepper, they are sensational! This time I cooked them alone on a sheet pan and the result was similar. Exposed to the high heat of the oven they develop a crisp caramel crust, while the inside turns soft and delectable. And they develop such a rich flavor. Roasted is by far the best way to eat a carrot!

Roasted Carrots

INGREDIENTS

12 large carrots, chopped into 1-inch pieces on the diagonal
1-2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. fresh parsley (or dill), chopped

DIRECTIONS

1. Preheat oven to 400 F.

2. In a large bowl, toss carrots with olive oil, salt, and pepper. Spread in a single layer on a lightly greased foil-lined baking sheet.

3. Roast in preheated oven for 25-35 minutes, until golden and caramelized on the outside and soft on the inside. Toss with parsley (or dill) before serving.

Serves 4-6.

(Adapted from Food Network)

I enjoy cauliflower just about any way you can make it- crunchy and raw dipped in garlic hummus, softly steamed and seasoned with salt and pepper, roasted with olive oil and a sprinkling of Parmesan. But this recipe, this cauliflower, I adored! This baked cauliflower dish is sinfully creamy and rich. It starts with a roux (flour and butter used as a thickening agent for milk) that is the base for the sauce. Then you add a dash of nutmeg and two handfuls of exquisite fresh cheeses- Swiss Gruyere and Italian Parmigiano Regiano (and I threw in a little Pecorino). The hot sauce is poured over semi-steamed cauliflower florets and topped with fresh breadcrumbs and extra cheese. If you’re feeling extra indulgent, adding a little butter on top won’t hurt either.

I served this alongside Herb Marinated Pork Tenderloin and Balsamic Roasted Asparagus. Since tenderloin is a particularly lean cut of meat, I justified pairing it with a richer side. This is, after all, a vegetable dish! If you have picky eaters in the house (children, or husbands!), I promise they will be completely won over by this one. Dustin ate most of the pan, taking breathers every so often to exclaim how amazing it was!

Cauliflower Gratin

INGREDIENTS

1 large (3 lb.) head cauliflower, cut into large florets
kosher salt
2 Tbsp. unsalted butter, melted
3 Tbsp. all-purpose flour
2 cups hot milk
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
3/4 cup Gruyere, freshly grated
1/2 cup Parmesan, freshly grated (I used half Parmesan and half Pecorino Romano)
1/4 cup fresh whole wheat bread crumbs (day old bread crumbled and/or pulsed in the food processor)

DIRECTIONS

1. Preheat oven to 375 F. (I baked mine at 400 F alongside a pork tenderloin and it worked well.)

2. Bring a large pot of salted water to a boil. Boil or steam cauliflower florets until tender but still firm. Drain.

Serves 4-6.

(Adapted from Food Network)