creamy brussels sprouts
with sun-dried tomatoes
Lemon-Pepper Vegetables
pictured on page 86
20 minutes lMakes 8 cups
For even cooking, cut any extra-large
broccoli and cauliflower florets into
bite-size pieces.
2 12-oz. pkg. fresh or frozen
California mix vegetables
(broccoli, cauliflower, and
carrots)
4 Tbsp. low-sodium vegetable
broth
1 tsp. dry mustard
1 tsp. lemon zest
Freshly ground black pepper,
to taste
Lemon wedges
- In an extra-large skillet cook
vegetables in broth over medium
6 to 8 minutes, stirring occasionally
and adding water, 1 to 2 Tbsp. at
a time, as needed to prevent
sticking. Sprinkle with dry mustard
and lemon zest; toss to mix well.
Cook 2 to 3 minutes or until
vegetables are tender.
- Generously season with pepper.
Serve with lemon wedges.
From Nancy Macklin
Roasted Asparagus with
Tarragon and Balsamic
pictured on page 87
20 minutes lMakes 6 cups
Miso paste adds complex umami
flavor to this roasted veggie dish.
2 lb. fresh asparagus, trimmed
and cut into 3-inch pieces
1 cup 2-inch diagonally cut
scallions (green onions)
1 red sweet pepper, thinly
sliced and cut into 2-inch
pieces
1 tsp. miso paste
½ tsp. chopped fresh tarragon
½ tsp. garlic powder
2 to 3 Tbsp. balsamic vinegar
Freshly ground black pepper,
to taste
- Preheat oven to 400°F. Line two
shallow baking pans with parchment
paper or silicone baking mats.
- In a large bowl combine
asparagus, scallions, and sweet
pepper. In a small bowl stir together
2 Tbsp. water, the miso paste,
tarragon, and garlic powder. Drizzle
over vegetables; toss to coat.
Place vegetables in a single layer in
prepared pans.
- Roast 7 to 9 minutes or until
vegetables are just tender. Drizzle
with balsamic vinegar and season
with black pepper. If desired, garnish
with additional fresh tarragon.
From Nancy Macklin
88
FORKSOVERKNIVES.COM
