Cauliflower Brussels Sprouts And Red Beans With Lemon And Mustard Recipes
CAULIFLOWER, BRUSSELS SPROUTS AND RED BEANS WITH LEMON AND MUSTARD
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries. 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment. The starch in the nutrient-dense water enriches the vegetables like a sauce. Just add more water than the usual proportion that you'd use - say a quart for a cup of brown rice or barley, and drain the grains through a strainer set over a bowl when they're tender. You can cook this beautiful, lemony skillet dinner in a well-seasoned wok or a heavy nonstick pan. You'll get the best seared flavor in a wok. Serve with quinoa.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Quarter and core the cauliflower, then slice thin so that it falls apart into small, thin pieces. Whisk together the Dijon mustard, lemon juice, 1 tablespoon of the olive oil, and water or stock in a small bowl and set aside.
- Heat the olive oil over medium-high heat in a well-seasoned wok or in a large, heavy nonstick skillet. Add the cauliflower and brussels sprouts and cook, stirring often, for 5 minutes, until the vegetables are seared and beginning to soften. Add salt and pepper and continue to cook, stirring or tossing (as you would a stir-fry), for another 5 minutes, or until the cauliflower and the brussels sprouts are just tender and flavorful.
- Add the beans, dill and lemon-mustard mixture and stir together for another minute or two. Taste, adjust seasonings, and remove from the heat. Serve with quinoa or another grain of your choice. If desired, add a drizzle of lemon-flavored olive oil to each serving.
LEMON ROASTED FINGERLINGS AND BRUSSELS SPROUTS
My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. -Courtney Gaylord, Columbus, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once., In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CAULIFLOWER WITH MUSTARD-LEMON BUTTER
Categories Mustard Side Roast Christmas Thanksgiving Lemon Cauliflower Fall Winter Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.
- Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.
- Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.
- Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.
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