Wednesday, January 9, 2013

Balsamic Roasted Brussels Sprouts, Black Bean Salad and Oven Dried Tomatos

Some days I just love spending hours in the kitchen making intricate meals and other days I just crave simplicity.  Last week I just had one of those days and opted for a simple but scrumptious meal that involved little prep and allowed me to walk away while most of it cooked away in the oven.  Hope you all get a chance to do the same with this recipe!

Fig Balsamic Roasted Brussels Sprouts

2 cups of brussels sprouts, cut in half
3 tablespoons of fig infused vinegar
Salt and pepper to taste

Preheat oven to 425. Rinse brussels sprouts and cut in half.  Spread out in lightly oiled baking dish and toss with fig infused vinegar.  Season to taste with salt and pepper. Place in oven and roast for 30 minutes or so until brussels sprouts have become slightly soft.

White Wine Black Bean Salad

1 15oz can of black beans
1/4 cup of lemon infused white cooking wine
1/2 small onion, chopped finely
2 gloves of garlic, minced
1 teaspoon of dried basil
Salt and pepper to taste

Saute onion in a small sauce pan for a few minutes until slightly translucent.  Add garlic and cook for an other minute or two.  Now add black beans and cook for a few more minutes.  Add dried basil, salt and pepper to taste as well as cooking wine.  Simmer for 10 minutes or so until most of the liquid has evaporated.

Oven Dried Tomatoes with Roasted Garlic

1 cup of grape tomatoes
5 cloves of garlic, thickly sliced
1/2 tablespoon of olive oil
1 teaspoon of crushed rosemary
Salt and pepper to taste

Rinse tomatoes and slice each one in half length wise.  Peel and slice garlic into fairly thick pieces.  Mix together in a baking pan and drizzle with olive oil.  Top with crushed rosemary, salt and pepper.  Bake for 15-20 minutes or so until tomatoes become quite soft and garlic golden and roasted.

I enjoyed this tasty meal with a large, plain baked yam.  It was simple but delicious and was actually quite a filling dinner.  Hope you all enjoy!!

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