Grownup Gripe: Now instead of an apple a day to keep the doctor away, they’re also telling us to eat tons of greens to get antioxidants. They taste like you know what. Am I a rabbit?
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We ALL know we should eat more vegetables but many of us don’t get enough, especially of Asparagus, Kale and did I mention Brussel Sprouts? What if these superfoods could actually taste GOOD?
They will with these recipes-SO good, you’ll want to add them as sides to every dinner!
You’ll get huge doses of antioxidants which help make you look and feel your best plus these fiber-rich plate fillers will actually leave you satisfied by packing TONS of flavor.
The first recipe is one many of my family and friends desired so I want to share with you all, particularly this time of year when we’re trying to eat healthier and/or lose weight.
Honestly I think kale in particular peaked a few years ago and has probably been replaced by another trendy veg but all I know is when dieting this is my go-to snack.
Even the BIGGEST critic of kale will eat these Roasted Parmesan Kale Chips.
This is a variation of a recipe I used to eat in New Orleans of fried kale. It’s so good!
‘You Can Call Me Kale’ Chips Recipe
One bunch of kale
Olive oil spray
Seasoning salt, I use SLAP YA MAMA
Parmesan cheese, shredded or shaved
Balsamic Vinegar, optional
Preheat oven to 400°. Line cookie sheet with tinfoil (easy cleanup). Spray with olive oil spray. Rip off kale into “chips”. Spread flat across pan. Spray more oil spray on top.
Season with seasoning. Sprinkle Parmesan cheese shredded or shaved slices across the top. Cook for 7 to 9 minutes turning 5 minutes through to desired crispness.
These burn easily so keep a close eye on them. Stir around as needed if edges turn black. You can also add more olive oil spray to ensure they crisp into a chip consistency.
You can indulge guilt-free on these kale chips. I also like to drizzle about a teaspoon altogether of balsamic vinegar on top. It adds a nice twang but that’s totally optional.
I’ve also found these kale chips taste exceptionally good dipped in Chic-Fil-A Sauce if you’re trying to be super good and have some in your stash in the pantry 😉
The great thing is you can use this roasting technique with other hearty vegetables too.
How do you feel about Brussel Sprouts? A lot of people seem to loathe them after years of being forced to eat them as a kid.
With this next recipe, you may be able to flip the biggest critic yet once again. No joke. Even most kiddos will give ’em a go.
The Best Brussel Sprouts Recipe
Fresh Brussel Sprouts, the bigger the better (20 good-sized heads)
3 Tablespoons of Olive Oil
Seasoning Salt, (again I use SLAP YA MAMA)
Preheat oven to 400 degrees. Line cookie sheet with tin foil (easy cleaning). Cut the bottoms off each Brussel sprout, then cut them all in half. Take each half and split apart the leaves (as good as you can, some are easier to pull apart than others.)
You can spend as much time on this as you’d like. I leave some in full chunks but try and pull as many leaves apart as possible. Pour the olive oil over the Brussel sprouts.
Use your hands to rub the olive oil onto each of the Brussel sprout leaves until the pan is shiny and coated in olive oil. Sprinkle with seasoning. Distribute evenly across the pan.
Put in the oven and roast for 15-20 minutes. Take out and stir them around. Add more olive oil and seasoning salt if needed. Distribute evenly across the pan again. Continue to cook and repeat the process tossing every 5 minutes until cooked to desired crispiness.
I love these guys super crispy, I’d even prefer them more blackened than green but everyone’s taste is subjective so cook according to your preference.
Last but not least, you need to try Roasted Asparagus. It’s so easy, you can even cook in the toaster oven instead of the conventional one to conserve energy. Regardless it fits into a toaster oven pan perfectly so start with one of those and go from here.
Crisped Cheesy Asparagus Stalks Recipe
1 Bunch of Asparagus
Olive oil Spray
Seasoning Salt (yup, SLAP YA MAMA)
Parmesan Cheese, Shredded or Shaved
Preheat oven to 425 degrees. Cut the ends off the bunch of Asparagus by keeping the rubber band on and cutting about 2 inches off the whole bunch at once.
Line Toaster Oven pan with tin foil (easy cleanup). Spray with olive oil spray. Place cut asparagus stalks across pan so they’re flat. Spray more olive oil spray on top.
Sprinkle with seasoning salt and parmesan cheese. Roast to desired doneness. These don’t need to be turned during cooking. Bake 12-15 mins depending on thickness.
You’re going to enjoy roasting as an alternative to steaming that’s for sure!
SLAP YA MAMA Seasoning Salt is my go-to with really ANYthing. As I mentioned Louisiana above, I found it there and it is by far the best seasoning salt EVER.
Every Louisianian I know uses it. Luckily with the ease of the internet, we all can get our hands on it now. Check it out.The roasting method takes away the natural bitterness of these veggies so that’s why it’s the perfect technique for the least palatable vegs. Hopefully, this will help you get more greens.
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