Roasted Broccoli

-


I have found my new most loved way to cook veggies… Roast Them!! Oh my.. it makes any veggie taste divine! I bought a big bag of broccoli from Costco. I decided to see how they would turn out if I roasted them… fab is the word… :) I put them in a bowl and drizzled them with olive oil and salt. Stirred them around and laid them out on a tray. Baked them at 400 for about 20 to 25 minutes. My family devoured them and asked me to make them again soon… I highly recommend it..





Comments

  1. AmandaSeptember 20, 2012 at 10:20 AM

    Roasted veggies are the BEST! We started with broccoli, and now we roast them all if we can. I have to say that 'nearly burned' broccoli is REALLY good. Which is good, because I almost burn them almost every time. :)

    ReplyDelete
  2. AnonymousSeptember 20, 2012 at 1:43 PM

    Glad to know that you used frozen broccoli successfully. We've only used fresh at our house. Did you do any other prep to it (rinse,thaw)?
    I agree w/ Amanda. My crew likes it "nearly burned", also.

    ReplyDelete
    Replies
    1. CrystalSeptember 20, 2012 at 3:02 PM

      Anon.. I used fresh broccoli, not frozen..

      Crystal :)

      Delete
  3. Shannon MeyerSeptember 21, 2012 at 5:11 AM

    We like it with lemon pepper or garlic lemon pepper seasoning too. YUM!!

    ReplyDelete
  4. AnonymousSeptember 21, 2012 at 6:19 AM

    Garlic or garlic powder is a great addition! We also love to roast cauliflower and asparagus. YUM :)

    ReplyDelete
  5. AnonymousSeptember 21, 2012 at 10:47 AM

    This has become our favorite way for almost all vegetables; cauliflower, asparagus, all root vegetables, squash, pumpkin and onions. LOVE!!!

    ReplyDelete
  6. Laura C.September 21, 2012 at 11:30 AM

    I looove roasted broccoli. Zucchini, squash and brussel sprouts are good too like this.
    Laura

    ReplyDelete
  7. AnonymousSeptember 21, 2012 at 7:48 PM

    This stuff is very yummy. We love roasted veggies at our house too. Crystal I was wondering if in all your spare time;), could you make a link to all your freezer meals that you have been posting this year? Those are great but I sometimes miss them:( I link to them would be great!

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more