Brian is back with some ideas for cooking vegetables. See recipes (below). I actually like very plain vegetables, but I have been pan roasting broccoli lately, and like it very much. I also roast beets, and prefer that method to any other. It DOES concentrate the beety color, which goes right through your system, which can be alarming at first.

I’m going to try his method with brussels sprouts. I usually roast mine, which I like quite well.

GLAZED CARROTS
▪ 1 lb (450 g) carrots, cut to 1″ obliques
▪ 250 g (1 c) chicken stock
▪ 55 g (2 T) honey
▪ 4 g (1 t) salt
▪ 1 g thyme, chopped
▪ zest ½ lemon + 10 g (2 t) juice
▪ 25 g (2 T) butter
▪ black pepper

Simmer carrots over med-high with stock + honey + salt. Bring to simmer, then add cartouche parchment lid and cook 7–8 min til tender but firm. Add thyme, zest, juice, butter; swirl til glossy & satiny. Add a pinch of black pepper.
Can also use this technique with turnips, rutabega, parsnip, onion, radish, snap peas, kohlrabi

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PAN-ROASTED BRUSSELS
▪ 675 g (1 ½ lb) brussels, halved
▪ olive oil
▪ salt
▪ 3 T capers, dried, fried in oil
▪ 15 g (1 T) lemon juice
▪ 10 g (2 T) parmesan, grated
▪ Chile flake
▪ black pepper

Heat a large stainless pan over high, add 3-4 T oil, brussels, lrg pinch salt, more oil on top. Roast 6–7 min, tossing occasionally, until til deep brown. Tent w foil 2 min, reduce heat to med-low to steam. Toss off heat w/ lemon juice, parm, pinch chile flake, olive oil, capers & black pepper

Also great for cauliflower. If you’d like to oven roast instead of pan roast, spray sheet pan with oil, add cauli, spray cauli with oil, season with salt, and roast at 450F/230C for 15 mins.

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SLOW-ROASTED BEETS
▪ 450 g (1 lb) beets, whole
▪ 15 g (1 T) olive oil
▪ 5 g (1 t) salt

MARINADE:
▪ 20 g (1 ½ T) olive oil
▪ 20 g (1 ½ T) white balsamic
▪ 10 g (2 t) honey
▪ 2 g (½ t) salt
▪ black pepper
Toss beets in oil & salt, wrap tightly in double layer of foil, roast 300 F / 150 C 60-75 min til tender w/ slight resistance. Cool 15 min, peel using paper towels, cut to bite size pieces & add gently toss with marinade.

Slow roasting is also great for celery root, carrots, parsnip, fennel.

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BRAISED KALE / BROCCOLI RAAB
▪ 450 g (1 lb) kale, destemmed & chopped
▪ 45 g (3 T) olive oil
▪ 5 g (1 t) salt
▪ 15 g (5–6 cloves) garlic, sliced
▪ 120 g (½ c) chicken stock
Hot dutch oven, oil + kale + salt, stir & cook 2 min til wilted. Add more oil, add garlic, stir & cook 1 min. Add stock, cover & braise over med heat, 10 min. Taste for salt.

Braising also great for collard greens, shard, broccoli rabe and other hearty greens.

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WOK-FRIED GREEN BEANS
▪ 450 g (1 lb) green beans, 1″ pieces
▪ 20 g (1 ½ T) neutral oil
▪ 4 g (¾ t) salt
▪ 5 g (1 t) garlic
▪ 5 g (1 t) ginger (grated)
▪ chicken stock or water

Heat wok over high, add oil, beans, salt, stir fry 1 min til blistered. Add garlic & ginger, stir fry 1 min more. Add splash stock to deglaze & coat. Serve immediately.
Wok frying also good for snow peas

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SAUTÉED MUSHROOMS
▪ 225 g (½ lb) cremini, ½” slices
▪ 225 g (½ lb) oyster, 1″ chunks
▪ 45 g (3 T) olive oil + more as needed
▪ 5 g (1 t) salt
▪ 75 g (½ c) shallot, chopped
▪ 15 g (1 T) garlic, minced
▪ water
▪ 1 g thyme
▪ 30 g (2 T) butter
▪ 10 g (2 t) aged balsamic

Heat large saute over med-high, add oil, mushrooms, salt, cook 7–8 min, stirring often, til brown. Add shallot & garlic, cook 1 min. Add splash water to deglaze, then thyme & butter & saute 2 more min. Add balsamic. Taste for seasoning.

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BROILED ASPARAGUS
▪ 450 g (1 lb) thick spears, bottoms trimmed off
▪ 15 g (1 T) olive oil
▪ 5 g (1 t) salt + black pepper
▪ 25 g (2 T) unsalted butter
▪ 5 cloves garlic, minced
▪ lemon juice
Lay spears on sheet tray, add oil, season w salt & pepper, roll spears to coat. Broil 3–4 in from heat source 4 min (turn ½-way). Meanwhile melt butter, garlic in a nonstick to melt for 1 min over low heat. Pour garlic butter over hot asparagus, toss to coat. Finish w/ ½ lemon juice & more salt + pepper.

Also works well for broccolini & green beans