Do you want to eat more vegetables in the new year? Turn to Ina Garten’s vegetable pages. The longtime celebrity chef has a number of Barefoot Contessa recipes where vegetables are the star. And like most of the Food Network star’s dishes, the sides are easy and simple to make.
1. Roasted carrots
An OG Barefoot Contessa recipe included in Garten’s debut cookbook, her recipe for roasted carrots is a classic. The typical Barefoot Contessa bowl, it is simple, elegant and easy to make.
The garden chops the carrots and tosses them with olive oil, salt and pepper before placing on a baking sheet. 20 minutes later, she serves them with fresh dill for a quick and easy Barefoot Contessa side.
2. Balsamic-roasted Brussels sprouts
Inspired by a similar dish Garten had at Tyler Florence’s restaurant in San Francisco, California, this vegetable side goes beyond coating Brussels sprouts in olive oil and roasting them. Barefoot Contessa lifts the dish with balsamic vinegar and pancetta.
As she demonstrated in a section of Barefoot Contessa: Back to Basics, The garden’s vegetable side is a little more sophisticated than the average roasted Brussels sprouts, but still very easy to make. The 73-year-old cuts up Brussels sprouts – and the leaves that fall off in the process – and places them on a plate. Then she cuts the pancetta into cubes, and tosses everything together with olive oil.
After frying in the oven for about 30 minutes, Garten drips the Brussels sprouts with syrupy balsamic vinegar. A barefoot Contessa tip from Garten? Prepare them in advance for stress-free entertainment and fry them when ready.
3. Parmesan-roasted cauliflower
Get people converting cauliflower with this Garten vegetable site. That Barefoot Contessa the host once admitted on her Food Network show that she “did not always love cauliflower.” Frying it changed her “mind completely”.
Like barefoot Contessa, Garten experimented until she made it “even better” with parmesan and gruyere cheese. Enter her recipe for Parmesan-roasted cauliflower. According to the Food Network, she uses six ingredients to make the dish.
When making Garten’s vegetable side, remember to use her no-root hack to cut cauliflower. Simply start at the bottom of the cauliflower instead of cutting into slices from the top.
4. Roasted winter vegetables
They may not be as popular as some of her other roasted vegetable sides, but Garten’s roasted winter vegetables are just as simple to make. “How easy is that?” that Modern comfort food author said on Barefoot Contessa while preparing the dish and noting that it “is just cutting and chopping.”
A note from the Food Network star. Do not make the vegetables too small. “The key to frying vegetables is that you want to make sure you have large chunks of vegetables because when they fry, they shrink a little bit,” she explained.
Next, after coating them with what Garten calls “good olive oil,” she spices them with plenty of salt and pepper. Then she throws them together on a plate form, her most used kitchen utensil. 35 minutes later, Garten’s vegetable side is ready.
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