ROASTED SEA SALT RECIPES

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ROASTED ASPARAGUS WITH SEA SALT AND PARMESAN RECIPE ...



Roasted Asparagus with Sea Salt and Parmesan Recipe ... image

Roasted asparagus makes a simple yet elegant side dish on any holiday table, but is just as easy and delicious for a weeknight family meal!

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips    Diamond Crystal® Salt

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

1 pound asparagus spears, trimmed and cut into 1 1/2-inch pieces
½ cup shredded Parmesan cheese
3 tablespoons butter, melted
1 teaspoon minced garlic
¾ teaspoon ground black pepper
½ teaspoon Diamond Crystal® Coarse Sea Salt
1 lemon, finely zested and juiced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place asparagus pieces in large bowl. Add Parmesan cheese, butter, garlic, black pepper, Diamond Crystal® Coarse Sea Salt, lemon juice, and lemon zest. Toss to coat evenly.
  • Transfer asparagus to baking dish in a single layer. Bake until asparagus is tender and beginning to brown, stirring occasionally, about 15 minutes.

Nutrition Facts : Calories 142.6 calories, CarbohydrateContent 5.2 g, CholesterolContent 30.1 mg, FatContent 11.5 g, FiberContent 2.4 g, ProteinContent 6.5 g, SaturatedFatContent 7.3 g, SodiumContent 541.8 mg, SugarContent 2.1 g

ROASTED HEIRLOOM SQUASH WITH SEA SALT & LOCAL HONEY RECIPE ...



Roasted Heirloom Squash with Sea Salt & Local Honey Recipe ... image

Local honey not only supports your neighborhood bee farmers, but it's unprocessed and pure, unlike the filtered honey that's available in your grocery store. Just a couple tablespoons of honey is all that's needed to sweeten this yummy roasted squash recipe. The sweet taste contrasts nicely with the sea salt to make each bite melt in your mouth.

Provided by Diabetic Living Magazine

Categories     Diabetic Christmas Side Dish Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 8

4 to 5 pounds winter squash (use at least 2 varieties, such as acorn, butternut, kabocha or kuri), seeded (but not peeled) and cut into 1-inch-thick slices or wedges (see Tip)
3 tablespoons olive oil
2 tablespoons honey (use local honey, if possible)
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
2 to 3 tablespoons chopped fresh herbs, such as sage, rosemary, thyme, oregano and/or marjoram
? teaspoon sea salt
1 teaspoon honey (use local honey, if possible)

Steps:

  • Preheat oven to 375 degrees F. Line two large shallow baking pans with foil; set aside. Place squash in a very large bowl; drizzle with oil and the 2 tablespoons honey. Using your fingertips, rub the oil and honey into the squash pieces to coat evenly. Sprinkle with the 1/4 teaspoon sea salt and the pepper. Arrange the squash pieces in a single layer in the prepared baking pans.
  • Roast 30 to 45 minutes or until tender when pierced with a fork or a small, sharp knife, turning the pieces once or twice during roasting.
  • Transfer squash to a serving platter or bowl. Sprinkle with fresh herbs and the 1/8 teaspoon sea salt. Drizzle with the 1 teaspoon honey. Serve warm.

Nutrition Facts : Calories 118.9 calories, CarbohydrateContent 19 g, FatContent 5.3 g, FiberContent 2.5 g, ProteinContent 1.6 g, SaturatedFatContent 0.8 g, SodiumContent 80 mg, SugarContent 8.6 g

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