Oven Roasted Potatoes

Ingredients

* 1 (24-oz) bag Baby Red Potatoes (about 9-10 potatoes)
* 3 Tbsp olive oil
* 1/2 tsp salt
* 1/4 tsp black pepper
* 2 cubes frozen Crushed Garlic, or 2 cloves garlic, minced.
* 3-4 sprigs fresh rosemary or 2 tsp dried rosemary

Instructions

1) Preheat oven to 400 degrees F.
2) Wash potatoes but do not peel (unless using thick-skinned potatoes like Russets). Pat potatoes dry. Quarter each potato, or cut in half if using small potatoes (under 2 inches in diameter)
3) In a large bowl, mix together oil, salt, pepper, and garlic. If using frozen garlic cubes, let thaw and then mix in. Strips leaves off rosemary sprigs and stir leaves into oil mixture.
4) Add potatoes to bowl and stir until well coated.
5) Spread in single layer in baking sheet. Bake for 40 minutes, using metal spatula to flip and move pieces halfway through baking time.

Additional Notes

If roasting whole baby potatoes or using very small potatoes such as TJ's Teeny Tiny Potatoes, please adjust the oven time accordingly. Potatoes are done when golden, slightly crisped, and soft when the tip of a knife is inserted through the center.

--Cooking with Trader Joes

Yum!

Sweet Baked Butternut Squash

Ingredients

* 1 butternut squash (2 pounds)
* 2 tablespoons butter, melted
* 1/4 teaspoon salt
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (I didn't have nutmeg, so I used pumpkin pie spice instead)
* 1/8 teaspoon pepper
* 6 teaspoons honey

Directions

* Cut squash in half lengthwise; discard seeds. Brush squash halves with butter. In a small bowl, combine the salt, cinnamon, nutmeg and pepper; sprinkle over squash halves. Place 2 teaspoons brown sugar in each half. Sprinkle remaining brown sugar over cut sides of squash.
* Place in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350° for 40 minutes. Uncover; bake 15-25 minutes longer until squash is tender. Yield: 6 servings.

--Adapted from tasteofhome.com

*Could be a dessert!

Apple Chips

1. Preheat oven to 250 degrees F.

2. Pour 4 cups unsweetened apple juice (I used water) into a large pot. Add two cinnamon sticks (I used ground cinnamon) and bring to a boil.

3. Cut off the top and bottom portion of each apple and discard. Hold the apple firmly, and use a sharp knife to slice into 1/4-inch chips.

4. Add slices to boiling apple juice. Return to a boil and cook for 5 minutes, stirring occasionally.

5. Lift apple slices out of apple juice with a large slotted spoon. Place slices on paper towels to absorb excess juice and pat dry.

6. Spread slices into a single layer on wire cooling racks and place on middle shelf in oven. Bake 30 to 40 minutes (Took me nearly an hour!). Remove from oven when slices are golden brown.

7. Leave apple chips on racks to cool. Serve alone or with a cup of yogurt for a healthy snack. Store any leftovers in an airtight container.

--Ehow.com

Carrots Almondine

4 1/2 c carrots-- peeled, sliced
1/4 c raisins
1/4 c butter
2 T honey
2 t fresh lemon juice
1/4 t ground ginger
1/4 c sliced almonds--toasted

1. Preheat oven to 375 degrees
2. Cook carrots for about 8 minutes--covered in a little water in a medium sized pot.
3. Drain and place into a 8 in square baking dish.
4. Add the raisins, butter, honey, lemon juice, and ginger and bake for 35 minutes, stirring occasionally.
5. Toast the almonds in a dry frying pan until lightly browned, and sprinkle on top of the carrots before serving.

--Sandra Ramacher

*Sweet way to eat carrots.

Chinese Greens with Tomatoes and Capers

1 t olive oil
1/2 minced onion
1 clove garlic, minced
1 bunch greens (can work with mustard greens, turnip greens, or collard greens)--torn into small pieces, without the stems
1.5 T capers
1 14 oz diced tomatoes (I used sundried tomatoes--super good!)
Salt and fresh ground black pepper

1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic, season lightly with salt and pepper, and saute 2-3 minutes until onion has softened.
3. Add greens to pan and allow to deflate slightly. Then gently toss and stir greens deflate significantly.
4. Sprinkle capers over greens and stir to combine. Continue to greens until they are barely tender.
5. Pour tomatoes into pan. For fresh-tasting greens with crisp stalks, cook only until tomatoes are heated through and greens are tender. For Southern style, longer cooked greens, let the tomatoes come to a simmer and greens until they are a dark green.

-- http://inmybox.wordpress.com

*This was my favorite greens recipe so far. The capers really add great flavor and unlike most greens recipes there isn't a ton of butter.

Mustard Greens

Ingredients:

1/2 c thinly sliced onions
2 cloves garlic, minced
1 T olive oil
1 lb mustard greens, washed and torn into large pieces
2-3 T chicken broth
1/4 t salt
1/4 pepper
1/4 t dark sesame oil

1. In a large saute pan, saute onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5-10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.

--Simply Recipes

*Mustard greens have such a unique flavor, we really enjoyed them!

Butternut Squash Fries

Butternut Squash Fries
Ingredients

* 1 (2 pound) butternut squash, halved and seeded
* salt to taste


Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
3. Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

--Allrecipes.com

Basil Carrots

1 bag baby carrots
1 t basil
1 T butter
2 T honey

Boil carrots in small saucepan until tender. Drain water then reduce heat to very low then add butter, basil and honey.

--Connie Jorquez

Zucchini and Almonds

Sautee slivered almonds and sliced zuchinni in olive oil.

--Jessica Roberts

Kale Chips

Cut stems off kale. Toss pieces of kale with olive oil. Shake seasoning salt on kale. Put in oven on 300 degrees for 20 minutes.

--Jessica Roberts

BROCCOLI WITH CARAMELIZED ONIONS AND PINE NUTS

Ingredients
3 tablespoon nuts, pine nuts, or chopped slivered almonds
2 teaspoon oil, olive, extra virgin
1 cup(s) onion(s), chopped
1/4 teaspoon salt
4 cup(s) broccoli florets
2 teaspoon vinegar, balsamic
freshly ground pepper, to taste

Preparation
Toast pine nuts (or almonds) in a medium, dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally and adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar, and pepper; toss to coat. Serve immediately.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 102
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 166 mg
Total Carbohydrate: 9 g
Dietary Fiber: 3 g
Protein: 3 g

From: Jillian Michaels