Roasted Lemon Parmesan Asparagus

This simple roasted asparagus dish with fresh lemon juice, garlic, and parmesan has quickly become our favorite way to prepare asparagus!

Preheat oven to 400 degrees.

Line the asparagus in a single layer on your prepped baking sheet.  Drizzle with olive oil, and salt and pepper to taste.  I roll the spears around on the baking sheet to make sure they’re evenly coated.

Bake for 10-15 minutes.  Immediately top with garlic and fresh lemon juice and toss to combine.

Garnish with parmesan cheese and serve!  It’s really that simple and it’s really that delicious!

Ingredients:

1 pound asparagus, trimmed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, pressed
Juice of 1/2 lemon, or more, to taste
2 tablespoons freshly grated Parmesan, or more, to taste (No judgement for using more cheese!)

Instructions:

Preheat oven to 400 degrees F. Line a baking sheet with non-stick aluminum foil or spray with non-stick spray.
Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 10-15 minutes, or until tender but crisp.
Serve immediately, tossed with garlic, lemon juice and Parmesan.

Recipe adapted from: Damn Delicious

Related Recipes:

Roasted Cauliflower and Mushroom Quinoa

Brussels Sprouts with Balsamic and Cranberries

Sweet Potato Pomegranate Salad

#choosejoy

Glazed Cauliflower ‘Wings’

These sweet, savory, and sticky poppers will be devoured by both vegetarians and meat-eaters. The balsamic vinegar reduced and got sticky and sweet and syrupy in the oven, with just a hint of garlic and rosemary.

Preheat your oven to 450 degrees and line a baking sheet with foil.

Cut the cauliflower into bite size florets.  Whisk the flour and milk together.

Toss the florets in the batter to coat.

Place the cauliflower onto the baking sheet in a single layer and bake for 15-20 minutes.

While it’s baking prepare the glaze.  Combine the balsamic vinegar, soy sauce, honey, garlic, rosemary, salt, and pepper.

Remove the cauliflower from the oven and drizzle the glaze over the cauliflower.

Bake for 5 minutes.  Remove from oven and gently toss and flip the cauliflower making sure to coat with the glaze.  Bake for an additional 5 minutes.

Enjoy!!!

Ingredients:

For the glaze:
¼ cup balsamic vinegar
2 Tbsp soy sauce (or tamari for gluten free)
¼ cup honey (or agave or maple syrup for strict vegan)
1 clove garlic, crushed
1 tsp finely minced fresh rosemary
¼ tsp salt
a few grinds black pepper
optional: crushed red pepper flakes

For the cauliflower:
One large head cauliflower
3/4 cup flour (I used all purpose flour)
3/4 cup milk of choice (I used cashew milk)

Instructions:

For the glaze:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.

For the cauliflower:
Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
Whisk together the flour and milk in a bowl.
Toss the cauliflower in the batter until thoroughly coated.
Arrange the cauliflower on the baking sheet in a single layer.
Bake for 15-20 minutes, or until slightly less done than you want them.
Remove from the oven and pour the sauce over the cauliflower.
Return to oven for another 5 minutes.
Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
Return to the oven for another 5 minutes.

Recipes adapted from: Cupcakes & Kale Chips

Related Recipes:

Cauliflower Crust Cheese Sticks

Brussels Sprouts with Balsamic and Cranberries

Roasted Cauliflower and Mushroom Quinoa

Cheesy Broccoli Quinoa Casserole

I had another post scheduled for today, but after making this casserole I just had to share it now!  In the south, casseroles usually involve processed cheese, frozen vegetables, and canned cream soup.  I wanted to create a fresher, healthier broccoli casserole.  This version has fresh broccoli and carrots with quinoa and lots of cheesy goodness.  The cream and cheeses still make it decadent and the panko crumbs give it a nice crunch.  You really should try this recipe….asap!

We had it as a vegetarian entree, but it would make a great holiday side dish or even a potluck dish for a holiday party!

The cast of characters…

Start by rinsing your quinoa (don’t skip this step!), and cooking it in the vegetable broth.  You can sub water or chicken broth if you want.

While that’s cooking, chop your broccoli and carrots.  Add them to a large skillet, cover with water, and bring to a boil for around 5 minutes.

Once tender, drain vegetables and set aside.

Next, add olive oil, onion, and garlic to your skillet.  Cook for 1 minute and add flour.  Stir to combine.

Remove from heat.  Add the broccoli mixture,

1/2 cup parmesan, and 1/2 cup mozzarella.

Add quinoa to the vegetable/cheese mixture.  Combine and pour into prepared baking dish.

In a small bowl, combine cream and nutmeg.  Pour over the quinoa mixture.

In another small bowl, combine remaining cheeses and panko.  Sprinkle over the top of the casserole.

Cover with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes until golden and bubbly.

Let it sit for 10 minutes so the casserole can set.  Waiting is the hardest part!  Now serve and enjoy!!

Ingredients:
1 cup uncooked quinoa, rinsed
2 cups vegetable broth or water
2-pounds fresh broccoli florets
2 carrots, chopped
1 yellow onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup shredded parmesan cheese, divided
1 cup shredded mozzarella cheese, divided
salt and fresh ground pepper, to taste
1 cup heavy whipping cream
⅛ teaspoon ground nutmeg
½-cup panko crumbs or bread crumbs

Instructions:
1.  Preheat oven to 400.

2.  Lightly grease a large baking dish; set aside.

3.  Add quinoa and vegetable broth to a medium saucepan and bring to a boil. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until broth is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

4.  Place broccoli florets and chopped carrots in a large saucepan and cover with water; bring to a boil and continue to cook for 5 minutes, or until tender.

5.  Drain well; set aside.

6.  Heat olive oil in skillet; add chopped onion and garlic and cook for 1 minute, or until fragrant.

7.  Stir in flour; stir until thoroughly combined.

8.  Remove from heat and add the broccoli mixture.

9.  Add 1/2-cup shredded parmesan cheese and 1/2-cup shredded mozzarella cheese. Season with salt and pepper.

10.  Transfer the vegetable mixture to the previously prepared dish; set aside.

11.  In a small mixing bowl, combine cream and nutmeg; mix until combined.  Pour milk mixture over casserole.

12.  In a separate bowl, combine remaining cheese and panko crumbs.  Sprinkle panko crumbs mixture over broccoli mixture.

13.  Cover with foil. Bake for 20 minutes, uncover and bake for an additional 5-10 minutes or until golden and bubbly.

14.  Remove from oven and let stand 10 minutes.  Serve and enjoy!