Roasted Carrots with Sesame Ponzu Vinaigrette

Ingredients

1 pound carrot, peeled and cut into ¾” thick diagonal pieces
2 teaspoons cooking oil or olive oil
1 tablespoon ponzu sauce (I prefer Mitsukan Ponzu Sauce)
1 teaspoon sesame seeds
1 tablespoon chopped green onions
½ teaspoon roasted sesame oil

Directions

Roast the carrots until just tender but slightly crunchy at 375F for 15-18 minutes. In a small bowl, whisk together the remaining ingredients. Toss with the cooked carrots.

Other Info

Serves 4
Prep time: 5 minutes
Cook time: 20 minutes

Recipe by Jaden Hair
http://www.steamykitchen.com

Roasted Broccoli

Ingredients

1 head broccoli, large stem and medium stems removed and reserved for another use
1 1/2 tablespoons olive oil
1/2 teaspoon garlic salt
1 teaspoon balsamic vinegar
1/4 teaspoon ground black pepper

Directions

Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. 

Other Info

Serves: 4

Broccolini® with Vanilla Butter

The flavorful and beautiful Broccolini® is a natural hybrid between broccoli and gai lan/Chinese Kale. The sweet, peppery taste and elegant brilliant, green appearance separates it from regular broccoli.

Ingredients

1 package of Broccolini®
2 oz. olive oil
3 shallots, julienned
¼ cup brown sugar
3 tbs. vanilla bean paste
1 qt. heavy cream
4 oz. butter
salt and pepper to taste

Directions

Blanch package of Broccolini®.

Heat saucepot on medium; add olive oil. Add shallots when hot; sauté until lightly caramelized. Add brown sugar and vanilla paste; mix well. Add heavy cream; turn heat to low. Reduce by one-third.

Remove from heat; add butter a little at a time. Season to taste. Drizzle over Broccolini®.

Other Info

Serves: 4

Nutrition Facts: a good source of vitamin A, folate, iron, potassium, and vitamin C.

Recipe developed by Michael McGeeney, Executive Chef, Omni Austin Hotel