Yummy Veggie Recipes

Roasted Asparagus

-1 lb asparagus

-1 Tbsp olive oil

-1 medium lemon, zested

-1/2 Tsp kosher salt

-1/2 Tsp freshly grated nutmeg

-black pepper 

Preheat oven to 500 degrees. Lay asparagus on a long double layer of aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray. Roast in the oven for 5 minutes. Toss the spears with tongs and roast until tender and the tips begin to brown (about 5 more minutes). Sprinkle with the zest, salt, nutmeg, and pepper to taste. 

• Sesame Broccoli 
• -head of broccoli, cut into florets 
• -2 Tbsp toasted sesame oil
• -2 tsp salt
• -Pepper 
• -Sesame seeds
• 
  
• Over medium heat, warm sesame oil in a skillet. Add broccoli, toss to coat. Cook for ~5 minutes (until bright green in color and cooked through), stirring often. Add salt, pepper, and sesame seeds to taste. 

Acorn squash

-2 acorn squash

-2-4 Tbsp walnut oil

-Freshly ground nutmeg (normal nutmeg is fine)

-Maple syrup, optional

-Ground walnuts

1. Preheat the oven to 350 degrees. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut in half, and scoop out the seeds and membranes.

2. Cover a baking sheet with foil. Put the walnut oil in a bowl, then brush over the cut surfaces of the squash. Sprinkle with a very small amount of ground nutmeg. Place in the oven and bake one hour, brushing every 10 minutes with more oil and maple syrup if using. When the squash is tender, brush once more, then spoon a tablespoonful of finely chopped walnuts into each cavity and return to the oven for five to 10 minutes, until the walnuts are toasty. Remove from the heat. Serve hot or warm.