One of my favorite Food Network shows is called Secret's Of A Restaurant Chef with Anne Burrell. She's an absolute nut! She grunts, waves her arms around etc. She's very entertaining. The best part though is that her recipes are really good. (Her recipe for Pasta Bolognese is on my blog.) Here's the link to her recipes. If you click on the Chicken Milinese video, you can see some of her antics. http://www.foodnetwork.com/secrets-of-a-restaurant-chef/index.html
Yesterday I made her Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes. I couldn't find the Jerusalem Artichokes and already had the Cauliflower and Brussel Sprouts so we went with that. Watching her show, she always stresses to BROWN BROWN BROWN! Brown is GOOD! She says it with a grunting raspy voice that makes you say
"Huh W.T.H. was that"?
I have roasted my veggies before but never allowed then to get so brown. She is right though... Brown is good! She mentions to wait until they smell like popcorn before taking then out of the oven and she's right. They did smell like popcorn! These were really delicious !
Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes
Recipe courtesy Anne Burrell
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
50 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
1 head cauliflower, cut into bite-size florets
1 pint Brussels sprouts, cut in 1/2
1/2 pound Jerusalem artichokes, scrubbed and cut into 1-inch dice
Extra-virgin olive oil
Salt
1/4 cup chopped chives
Directions
Preheat the oven to 375 degrees F.
In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.
Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.
Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.
Recipe courtesy Anne Burrell
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
50 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
1 head cauliflower, cut into bite-size florets
1 pint Brussels sprouts, cut in 1/2
1/2 pound Jerusalem artichokes, scrubbed and cut into 1-inch dice
Extra-virgin olive oil
Salt
1/4 cup chopped chives
Directions
Preheat the oven to 375 degrees F.
In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.
Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.
Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.
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