Tag Archives: vegetables

Side Dishes

Perfectly Crispy Roasted Vegetables

For as long as I can remember I’ve loved crispy foods. I think I get this from my mom. I love the edges around a brownie pan, pizza crust, extra crispy french fries, and any type of crunchy topping.  So it’s no surprise that when I roast vegetables, I like getting them nice and charred, also.

If you’re like me, keep reading because I’m going to teach you my tips for perfectly crispy roasted vegetables!

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

How to make perfectly crispy roasted vegetables:

  1. Turn the oven temperature up to 450F.
  2. Preheat a large baking sheet in the oven. This way when the vegetables touch the baking sheet they will immediately start cooking.
  3. Cut your vegetables based on known cooking times. Vegetables like carrots and sweet potatoes will take longer to cook than bell peppers and onion pieces, so cut sweet potatoes smaller than bell peppers. That way everything will roast in the same amount of time.
  4. Spread the vegetables in an even layer on the sheet. If they sit on top of each other then they will steam and become soggy, not crispy.
  5. Only flip the vegetables once during the cooking time.

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

When your veggies are done roasting they’ll look like this. Yes, the baking sheet itself won’t look very pretty, but it’s all for a good cause. 😉

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

Crispy Roasted Vegetables are the perfect side dish to meal prep for the week. I make a large batch (two baking sheets worth) to last a couple of days. You can eat them with any protein for a quick, healthy meal.

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

 

Perfectly Crispy Roasted Vegetables
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 medium sweet potato, cut into ½ inch cubes
  • 3 large carrots, peeled, cut into ½ inch pieces
  • 1 large bell pepper, seeded and cut into 1 inch pieces
  • 1 medium yellow onion, chopped into 2 inch pieces
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon fresh thyme
  • salt and pepper (I like to use coarse Kosher salt)
Instructions
  1. Preheat oven to 450F degrees.
  2. In a large bowl combine the sweet potatoes, carrots, bell pepper, and onion. Toss with the olive oil and thyme. Season with salt and pepper.
  3. Spread the vegetables into an even layer on a baking sheet, ensuring that the pieces are not resting on top of each other.
  4. Roast for 40 minutes, flipping halfway through. Remove from oven when vegetables are browned and crispy at the edges. Either serve immediately or allow to cool and store in tupperware.
 

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

Side Dishes

Roasted Carrots with Spiced Greek Yogurt

Oh boy, do I have a recipe for you!

Roasted Carrots with Spiced Greek Yogurt Recipe

Ever since I had colorful carrots at a restaurant a little over a year ago, I just can’t go back to regular orange carrots.

Roasted Carrots with Spiced Greek Yogurt Recipe

There is something about all of these colors that makes me smile. They add so much vibrancy to my dinner plate.

And when I buy carrots with the tops on, I feel like they were pulled right from the earth and delivered straight to my kitchen. Other times I just feel like a rabbit.

Roasted Carrots with Spiced Greek Yogurt Recipe

This dish is restaurant quality, but it comes together very easily. Make it for guests and you’re sure to impress.

I highly recommend making the yogurt alongside the roasted carrots. It provides a tart bite (and a good dose of protein!) that will make you go back for seconds.

Roasted Carrots with Spiced Greek Yogurt Recipe

Travis and I ate these carrots alongside pine nut-crusted chicken, but I think this dish would pair well with almost anything…especially a nice crisp white wine.

Roasted Carrots with Spiced Greek Yogurt Recipe

We both devoured these, so if you’re cooking for a crowd, I recommend doubling the recipe!

 

Roasted Carrots with Spiced Greek Yogurt
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 2-3
Ingredients
  • ¾lb Carrots (I like the colored variety)
  • 1 tablespoon Extra-Virgin Olive Oil
  • 2 teaspoons Sugar
  • ½ teaspoon Paprika
  • ¾ teaspoons Ground Cumin (Divided)
  • ½ teaspoon Coriander (Divided)
  • ⅛ teaspoon Salt
  • ¼ teaspoon Ground Black Pepper
  • ¼ cup Plain Greek Yogurt (I used Fage 0%)
  • ½ tablespoon Fresh Lime Juice
  • 2 teaspoons Sesame Seeds
Instructions
  1. Preheat oven to 425 degrees. Remove stems from carrots to ½ inch. Wash and peel carrots. Toss in the olive oil. In a small bowl combine the sugar, paprika, ½ teaspoon of the cumin, ¼ teaspoon coriander, salt and ground black pepper. Lay the carrots on a baking sheet and sprinkle with the spice mixture. Make sure the carrots are thoroughly coated.
  2. Roast in the oven for 35-40 minutes, turning halfway through the baking time. Five minutes before the carrots are done, remove from the oven and sprinkle with the sesame seeds. Return the baking sheet to the oven for the last 5 minutes. Once done allow the carrots to cool for 5 minutes before serving.
  3. While the carrots are roasting in the oven, heat a medium skillet on medium-high heat. Add ¼ teaspoon cumin and ¼ teaspoon coriander to the skillet. Stir constantly until fragrant, 3-4 minutes. Combine the spices with the greek yogurt and lime juice. Mix well and chill until the carrots are done roasting. Serve with the carrots.
 

Side Dishes

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa

Hi Food Lovers,

Welcome to the new and improved Little Chef Big Appetite. After a few months of reconstruction, I am back. New site, new look, but same old freakin’ delicious grub.  Don’t worry, I certainly did not stop, eating, cooking, baking, biting, or savoring — oh no. In fact, I have lots of goodies to share with you.

 

This post is all about cooking with color. In California, I am lucky enough to get fresh, colorful produce all year round. But growing up on the East coast, I remember loving summer evenings, strolling through the local farmer’s market with my parents. There was so much delicious fruit to sample and bring home. There was really no other season like it.  Now even though that I live in Southern California where we have a farmer’s market year round, it is still one of my favorite activities. Now on Saturday mornings, I begin my weekend scouring the stands for beautiful colors and unusual vegetables I can bring home to my kitchen.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe

This dish is certainly not lacking in color, but what is great about it is that it is made from produce that is fresh everywhere, all the time. Most importantly, it is full of flavor due to the wonderful spice mixture it incorporates.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe

 Now, I know quinoa is a big thing these days. Everyone seems to have a recipe for it. And I know it’s got it’s health benefits – full of fiber and protein…but I have to be honest, I still find it really bland when eaten on its own.  In this dish, though, I mixed it with lemon and parsley and then served it with the spiced vegetables, so all the flavors really complement each other, and I actually enjoy eating quinoa.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe

This is a relatively easy side dish to pull together and it will truly please your taste buds. Oh, and did I mention that it is vegetarian and gluten-free? Make this one for company – I did and it was a hit. I served it alongside roast chicken, but I don’t see why you couldn’t serve it at your next BBQ or potluck.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe

 

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 3 medium carrots, peeled and sliced on a bias into ½" thick pieces
  • 1 medium red apple (any kind), halved, cored, and sliced into 1" cubes
  • 1 medium red onion, halved and thinly sliced
  • 1.5 Tablespoons extra-virgin olive oil
  • 1 cup quinoa
  • zest of ½ lemon plus 2-3 teaspoons of lemon juice
  • ½ cup finely chopped parsley
Instructions
  1. Preheat oven to 425 degrees. Cook the quinoa in water according to package directions (do not add salt if directions say to do so).
  2. In a small bowl stir together the cardamom, coriander, black pepper and ¾ teaspoon of the salt. In a large bowl combine the carrots, apple, red onion and olive oil. Add the spice mixture and mix well to combine. Spread the mixture on a baking sheet. Roast in the oven for 30 minutes, stirring halfway. Remove the vegetables from the oven when the carrots are tender and the onions begin to turn dark at the edges.
  3. Transfer the quinoa to a serving dish and stir in the remaining salt, lemon zest, lemon juice and parsley. Spread the roasted vegetables on top and serve. Best if eaten same day.
Notes
*Recipe adapted from Tasting Table