Ingredients 1 head Romanesco (also known as Romanesque cauliflower or Romanesco broccoli), cut into bite-size pieces 1 tablespoon olive oil, … Continue reading Roasted Romanesco

Ingredients 2 pounds baby bok choy, halved 2 tablespoons liquid amino acid (such as Bragg) 4 teaspoons olive oil 6 … Continue reading Roasted Bok Choy

Ingredients 7 large carrots, peeled and cut in half lengthwise 2 tablespoons vegetable oil 1/2 teaspoon Chinese five-spice powder Salt … Continue reading Chef John’s Five-Spice Carrots

Ingredients 1 bunch fresh asparagus, trimmed 1 tablespoon olive oil Salt and ground black pepper to taste 1/4 cup herbed … Continue reading Roasted Asparagus with Herb Goat Cheese

Ingredients 1 bulb garlic 2 tablespoons olive oil 1 pound Brussels sprouts, trimmed and halved 1/3 cup diced prosciutto 1/3 … Continue reading Roasted Brussels Sprouts with Cranberries

Ingredients Olive oil cooking spray 2 tablespoons butter, cut into small chunks (optional) 1 large cucumber – peeled, seeded, and … Continue reading Roasted Cucumbers and Onions with Fresh Herbs

Ingredients 1 (16 ounce) package frozen Brussels sprouts 2 apples – peeled, cored, and cut into 3/4-inch chunks 2 sweet … Continue reading Roasted Apples and Brussels Sprouts