Super Simple Grilled Broccoli

Grilled Broccoli

Grilled Broccoli

Grilled Broccoli
3 Ingredient Grilled Broccoli
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Servings Prep Time
6 5 minutes
Cook Time
8 minutes
Servings Prep Time
6 5 minutes
Cook Time
8 minutes
Grilled Broccoli
3 Ingredient Grilled Broccoli
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Servings Prep Time
6 5 minutes
Cook Time
8 minutes
Servings Prep Time
6 5 minutes
Cook Time
8 minutes
Ingredients
Servings:
Instructions
  1. In a medium-sized bowl, mix broccoli florets, cumin, olive oil, salt and pepper.
  2. Grill on medium heat for approximately 6-8 minutes, turning broccoli florets every 1-2 minutes.
  3. Serve and enjoy!
Recipe Notes

Broccoli can be grilled outdoors or indoors! Be sure to grab your tongs and your grill pan for indoor grilling success.

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Butternut Squash with Dried Cherries & Mint

Butternut squash with dried cherries and mint

Butternut squash with dried cherries and mint

Butternut squash with dried cherries and mint
Butternut Squash with Dried Cherries & Mint
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Roasted butternut squash is good, but roasted Butternut squash with dried cherries and mint is even better!
Servings Prep Time
6 5 minutes
Cook Time
40 minutes
Servings Prep Time
6 5 minutes
Cook Time
40 minutes
Butternut squash with dried cherries and mint
Butternut Squash with Dried Cherries & Mint
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Roasted butternut squash is good, but roasted Butternut squash with dried cherries and mint is even better!
Servings Prep Time
6 5 minutes
Cook Time
40 minutes
Servings Prep Time
6 5 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, toss butternut squash with oil, garlic, salt and pepper.
  3. Transfer squash to a roasting pan or baking dish and roast until squash is tender and lightly browned, about 30-40 minutes.
  4. Top with sunflower seeds, cherries and mint.
Recipe Notes

This recipe for Butternut Squash with Dried Cherries and Mint was originally published in the Nourish Cookbook and was developed by Nettie Cronish and Cara Rosenbloom, RD. They were gracious enough to let me share this recipe with you. Want this recipe and more delicious whole food inspired dishes? Order your own copy  of Nourish here!

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Brussels Sprouts with Spinach, Feta, Walnuts and Honey

Brussels Sprouts

Brussels Sprouts
Brussels Sprouts with Spinach, Feta, Walnuts and Honey
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If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Brussels Sprouts
Brussels Sprouts with Spinach, Feta, Walnuts and Honey
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If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. Add 1 Tbsp of olive oil to a non-stick saute pan and heat over medium high heat.
  2. When pan is heated, add the Brussels sprouts. Cook for 2-3 minutes, or until the Brussels begin to turn golden brown.
  3. Add spinach to the pan. If needed, add more olive oil to the pan. Cook until soft and then remove from heat.
  4. Add the walnuts to the pan and stir.
  5. Drizzle contents of pan with honey. Mix well.
  6. Top with feta cheese and serve.
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Roasted Carrots with Lentils

Roasted Carrots with Lentils

Roasted Carrots with Lentils

Roasted Carrots with Lentils
Roasted Carrots with Lentils
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You can never have too many quick and easy vegetable sides. Think outside the box a bit with this roasted carrots with lentils recipe. Featuring crunchy, roasted lentils and sweet carrots over ricotta and Asiago cheese, it’s a divine combination of textures and flavors.
Servings Prep Time
2 10 minutes
Cook Time
28 minutes
Servings Prep Time
2 10 minutes
Cook Time
28 minutes
Roasted Carrots with Lentils
Roasted Carrots with Lentils
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You can never have too many quick and easy vegetable sides. Think outside the box a bit with this roasted carrots with lentils recipe. Featuring crunchy, roasted lentils and sweet carrots over ricotta and Asiago cheese, it’s a divine combination of textures and flavors.
Servings Prep Time
2 10 minutes
Cook Time
28 minutes
Servings Prep Time
2 10 minutes
Cook Time
28 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a medium-sized saucepan, melt butter. Add honey and mix until well combined.
  3. Using a pastry brush, fully coat each carrot with honey butter mixture. Place carrots on parchment lined baking sheet and bake in the oven for 28-30 minutes, or until edges begin turning golden brown.
  4. While carrots are roasting, mix part-skim ricotta cheese with 1 Tablespoon of Asiago cheese.
  5. Plate ricotta/Asiago cheese mixture onto two separate plates, making sure servings are evenly divided. Sprinkle remaining Asiago cheese on top.
  6. Remove carrots from the oven and place four carrot slices on each plate, making sure to press slightly down into ricotta/Asiago cheese mixture.
  7. Sprinkle with lentils, serve and enjoy!
Recipe Notes

Roast your own lentils in your favorite seasonings OR skip a step and pick up roasted lentils from Simple Supple Foods. I used their standard roasted lentil variety in this recipe and loved the added flavor!

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Zucchini Noodles with Feta and Almonds

Zucchini noodles

Zucchini noodles
Zucchini Noodles with Feta and Almonds
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A quick and easy side that's loaded with flavor and great texture.
Servings Prep Time
2 5 minutes
Cook Time Passive Time
3 minutes 2 minutes
Servings Prep Time
2 5 minutes
Cook Time Passive Time
3 minutes 2 minutes
Zucchini noodles
Zucchini Noodles with Feta and Almonds
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A quick and easy side that's loaded with flavor and great texture.
Servings Prep Time
2 5 minutes
Cook Time Passive Time
3 minutes 2 minutes
Servings Prep Time
2 5 minutes
Cook Time Passive Time
3 minutes 2 minutes
Ingredients
Servings:
Instructions
  1. Using a spiralizer or julienne peeler, cut the zucchini and yellow squash into thin, noodle-like strips.
  2. Sprinkle zucchini and yellow squash with salt and pepper
  3. Heat a medium skillet over medium high heat. Add 2 tbsp olive oil.
  4. Once olive oil is heated, add squash and zucchini. Saute for approximately 2-3 minutes.
  5. Remove pan from heat. Add almond slices and feta cheese.
  6. Serve and enjoy!
Recipe Notes

Inspired by Family Circle's recipe for Salmon and Zucchini Noodles.

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