Recipe Box, Rock Star Roasted Vegetables

These vegetables are so good and so easy, I’m sharing 2 recipes today, Parmesan Roasted Green Beans and Roasted Fennel with Brussel Sprouts, Shallot and Bacon salt

Parmesan green beans

These recipes are so embarrassingly simple, I don’t even have many photos for you~

fennel and brussels sprouts thepaintedapron.com

Both versions are just a matter of prepping the vegetables and putting them on a foil lined baking pan, drizzling with olive oil, salt and pepper, and roasting

DSC_4445

Cut the bottoms off the Brussels sprouts and then cut them in half, discarding any loose leaves.  Cut off a slice of the fennel at the base and cut off the green celery like pieces from the top, leaving just the fennel ball.  Slice the fennel like you would and onion and cut the slices in half.  Chop the shallot.  Combine everything on a foil lined sheet pan and drizzle liberally with oil.  Season with just pepper [salt will come later]

DSC_4446

Ummmmm….fennel is the vegetable that smells like licorice, but don’t be put off by that, it’s delicious, and the flavor once cooked, is subtle and a touch mysterious

fennel and brussels sprouts thepaintedapron.com

After roasting for 15 minutes, toss everything around and season with Parmesan shavings and bacon salt.  I added some real bacon bits too

roasted veggies

A little plate of heaven!

haricot vert parmesan thepaintedapron.com

For the Parmesan Green Beans, I recommend using only haricot vert, the thin French style green bean, for the best results.  Cut off pointy tips and pull the “string.”  Rinse and pat dry.  Place on a foil lined baking sheet, drizzle with oil and season with salt and pepper.  Toss around to distribute seasonings and oil.  Sprinkle liberally with finely shredded Parmesan cheese and roast at 400 in the oven for 15 minutes, or until beans are done and cheese is crusted.

roasted green beans thepaintedapron.com

The cheese forms a frico  like texture over the beans and makes them so irresistible!

Parmesan green beans

So remember, eat your veggies!

roasted fennel thepaintedapron.com

Mind your manners and eat your peas please!

pea needlepoint thepaintedapron.com

Here are the recipes:

Roasted Green Beans Parmesan   for a printable version click here

fresh haricot vert, french green beans, about 1 handful per serving

olive oil

salt and pepper

finely grated Parmesan cheese, about 2 T per serving

Cut off tips of green beans and pull strings if possible.  Rinse and pat dry.  Place beans on a foil lined baking sheet and drizzle with olive oil and season to taste.  Toss to coat beans evenly.  Sprinkle liberally with Parmesan and bake at 400 for about 15 minutes until beans are tender and cheese is golden.

………………………..

Roasted Fennel and Brussels Sprouts with Shallot and Bacon Salt

for a printable version click here

1 whole fennel bulb

20-24 Brussels Sprouts

1 large shallot

Bacon salt* or Bacon bits, or real bacon pieces, cooked

freshly shaved Parmesan cheese to taste [optional]

olive oil

pepper

Trim fennel by slicing off base and arms.  Cut bulb into slices and halve.  Dice shallot.  Cut off base of Brussels sprouts and cut in half, discarding loose leaves.  Put vegetables on a foil lined baking sheet and drizzle liberally with olive oil.  Season with pepper.  Toss everything around to coat.  Bake at 400 for 15 minutes.  Remove from oven and sprinkle with bacon salt, bacon bits and Parmesan shavings.  Return to oven for 10-15 more minutes until done.  Sprinkle with additional Parmesan if desired.   Makes 4 servings

*for directions on making Bacon Salt click here

Enjoy!

______________________________

I will be sharing at these fabulous parties and blogs:

A Stroll Thru Life

Clean and Scentsible

Four Seasons Blog Hop

Full Plate Thursday

Foodie Friday

Love Bakes Good Cakes

Will Cook for Smiles

Comments
13 Responses to “Recipe Box, Rock Star Roasted Vegetables”
  1. Rock Star is right! Looks wonderful!

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  2. Liz Mackie says:

    Nice recipes. Thank you and have a Happy Day!

    >________________________________ > From: the Painted Apron >To: lizzm@att.net >Sent: Monday, February 24, 2014 3:01 AM >Subject: [New post] Recipe Box, Rock Star Roasted Vegetables > > WordPress.com >the Painted Apron posted: “These vegetables are so good and so easy, I’m sharing 2 recipes today, Parmesan Roasted Green Beans and Roasted Fennel with Brussel Sprouts, Shallot and Bacon salt These recipes are so embarrassingly simple, I don’t even have many photos for you~ ” >

    Like

  3. I can do these recipes! And, I always need more veggies. Thank you!

    Like

  4. Mary says:

    I love the combo of the fennel with Brussels sprouts Jenna! I’ve never had fennel roasted, we always use it thinly sliced in a salad or with smoked salmon. It’s got to be good with Parm and bacon or bacon salt!

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  5. Great new way to prepare veggies! Thanks. Thanks for linking up at The Four Seasons Blog Hop! Sandra from Scrumptilicious 3 You!

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  6. Miz Helen says:

    We just love Roasted Vegetables, these are very good ideas to dress up the roast! Thank you so much for sharing this awesome post with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

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  7. Anne says:

    I’m going to try those beans!

    Like

  8. Kim says:

    OK, I’m sold on the Green Beans Parmesan. Can’t wait to taste that Frisco crust. Isn’t that what you called it?

    Like

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