OREGANO OIL SPROUTS RECIPES

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ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS ...



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts ... image

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F. 
  • Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. 
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Nutrition Facts : Calories 269 calorie, FatContent 13 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 150 milligrams, CarbohydrateContent 37 grams, FiberContent 8 grams, ProteinContent 4 grams, SugarContent 7 grams

GARLIC ROASTED SALMON & BRUSSELS SPROUTS RECIPE - EATINGWELL



Garlic Roasted Salmon & Brussels Sprouts Recipe - EatingWell image

Roasting salmon on top of Brussels sprouts and garlic, flavored with wine and fresh oregano, is simple enough for a weeknight meal yet sophisticated enough to serve to company. Serve with whole-wheat couscous.

Provided by EatingWell Test Kitchen

Categories     Diabetic Salmon Recipes

Total Time 45 minutes

Number Of Ingredients 9

14 large cloves garlic, divided
¼ cup extra-virgin olive oil
2 tablespoons finely chopped fresh oregano, divided
1 teaspoon salt, divided
¾ teaspoon freshly ground pepper, divided
6 cups Brussels sprouts, trimmed and sliced
¾ cup white wine, preferably Chardonnay
2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
Lemon wedges

Steps:

  • Preheat oven to 450 degrees F.
  • Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast, stirring once, for 15 minutes.
  • Add wine to the remaining oil mixture. Remove the pan from oven, stir the vegetables and place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and 1/2 teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.

Nutrition Facts : Calories 333.8 calories, CarbohydrateContent 10.3 g, CholesterolContent 70.7 mg, FatContent 15.4 g, FiberContent 2.7 g, ProteinContent 33.1 g, SaturatedFatContent 2.8 g, SodiumContent 485 mg, SugarContent 2 g

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