My Top 5 Favorite Veggies

So here’s the deal. I rock veggies in every meal. Normally I keep it very simple during the day (steamed, sautéed, or raw); but in the evenings I always try to elevate the taste of these nutritious delicious little health nuggets. Below I have listed my Top 5 Favorite Veggies Of All Time, and how I like to prepare them. These are my Go-Tos – the recipes I keep in my cooking rotation throughout the week. What are your favorite vegetables?

1. Balsamic Brussel Sprouts

Cup of whole brussel sprouts
3 tablespoons cups balsamic vinegar
3 cloves garlic

 Rinse the brussel sprouts in cold water and pat dry. Next, slice the stems off and then cut each sprout in half.,Drizzle a little bit of olive oil in a sauté pan and add 3 cloves of minced garlic (make sure the pan is cold). Once the garlic starts to sizzle, add the brussel sprouts along with a ¼ cup of balsamic vinegar. Cook for approx 10-15 minutes, or until desired doneness. The balsamic will develop a sticky, sweet coating on the bright green, crunchy brussel sprouts. Delicious!

2. Roasted Sweet Potatoes

3 to 4 medium sweet potatoes
Paprika
Garlic Powder
3 tablespoons extra virgin olive oil

 Preheat the oven to 375 degrees. Wash the sweet potatoes well in cold water. Next, cut them into cubes and place in roasting pan. Toss well with olive oil, paprika, and garlic powder (a hefty sprinkle of each). Roast in the oven for about 45 minutes. I like them well done so the skins are crispy.

3. Broccoli Rabe

1 head of broccoli rabe (trim stems)
3 garlic cloves (minced)
2 tablespoons of extra virgin olive oil
1 teaspoon red pepper flakes

 Rinse broccoli rabe well. Next, place minced garlic in a cold sauté pan with extra virgin olive oil add red pepper flakes to the pan when the garlic starts to sizzle. Toast for 30-45 seconds. Add broccoli rabe to the pan and toss until the greens are coated nicely. Let cook for 2 minutes. Serve and enjoy.

4. Roasted Butternut Squash

Small to Medium size butternut squash
Cinnamon
1 tablespoon of extra virgin olive oil

Peel the entire squash, then cut in half, lengthwise. Remove seeds completely. Dice the squash into cubes – and line another roasting pan with the squash. Toss with cinnamon and 1 tablespoon of extra virgin olive oil. Stick the pan in the oven at 375. The butternut squash should take approx 45 minutes, but check often and take out when tender.

5. Sautéed Kale

1 head of Kale (tear out the center vein from each leaf)
Red Pepper Flakes
3 tablespoons extra virgin olive oil
3 garlic cloves (roughly chopped)
zest of ½ a lemon

Rinse kale well. After tearing out the center stem, roll the leaves up and chop. Next, place minced garlic in cold sauté pan with extra virgin olive oil then add red pepper flakes to the pan when the garlic starts to sizzle. Toast for 30-45 seconds. Add the kale to the pan and toss until the greens are coated nicely. Let cook for 5-6 minutes. Next at the lemon zest and continue to toss. Cook the kale until tender. Serve and enjoy. 

**Salt and Pepper all veggies to taste**