Oven Roast Your Vegetables With Extra Virgin Olive Oil This Thanksgiving

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Roasted Vegetables This Thanksgiving With Extra Virgin Olive Oil

This Thanksgiving, if you’re looking for a healthy and delicious side dish to add to your meal, consider roasting your vegetables with extra virgin olive oil.

Not only does this method of cooking bring out the natural flavors of your vegetables, but it’s also a great way to boost their nutritional value. Extra virgin olive oil is rich in antioxidants and healthy monounsaturated fats, which can help reduce inflammation and lower your risk of heart disease. So, whether you’re looking to impress your guests with a flavorful vegetable dish or simply want to make a healthier choice this holiday season, be sure to give roasted vegetables with extra virgin olive oil a try!

Compiled by Chroniclet.com  the below selection gives you a great range of options to use your extra virgin olive oil as a health infused addition to your Thanksgiving Spread.

Roasted Brussels sprouts With Extra Virgin Olive Oil

1 ½ pounds Brussels sprouts (preferably small sprouts)
3 tablespoons Morocco Gold extra virgin olive oil
¾ teaspoons salt
½ teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Cut ends off Brussels sprouts and pull off any outer leaves.

Mix Brussels sprouts with olive oil, salt and pepper in a bowl. Pour them onto a sheet pan with edges. Roast for 25 to 35 minutes or until crisp on the outside and fork tender. Shake the pan from time to time to brown the sprouts evenly. Serve immediately.

Makes: 6 servings
SOURCE: Ina Garten, the Food Network

Oven roasted broccoli With Extra Virgin Olive Oil

1/3 cup Panko bread crumbs
1 pound broccoli, ends trimmed
2 tablespoons Morocco Gold extra-virgin olive oil
2 small cloves garlic, minced (more or less to taste preference)
Salt and pepper to taste (about ¼ teaspoon each)
¼ cup finely grated Parmesan cheese (or grated sharp cheddar cheese)

Toast Panko bread crumbs in a skillet for about 2 minutes or just until lightly browned. Set aside.

Preheat oven to 425-degrees. Cut broccoli florets into bite-sized pieces. Cut the stalks into
1/8-inch-thick round slices. Place broccoli, olive oil, garlic, salt, pepper and toasted Panko bread crumbs into a large bowl. Toss to coat evenly.

Spread broccoli mixture into a 13×9-inch metal cake pan. Roast just until broccoli is tender, about 10 minutes. Remove from the oven. Sprinkle cheese on top and serve immediately.

Makes: 4 servings
Variation: Use half broccoli and half cauliflower. Omit bread crumbs and use freshly grated Parmesan cheese.
SOURCE: Based on recipe from Alton Brown at www.foodnetwork.com

Cauliflower popcorn With Extra Virgin Olive Oil

Small head of cauliflower
Morocco Gold Extra virgin olive oil
Grated Parmesan cheese

Preheat oven to 425-degrees.
Wash cauliflower and pat dry. Remove the core and cut cauliflower into small popcorn sized pieces.
Place cauliflower into a bowl. Drizzle with olive oil. Liberally sprinkle with grated Parmesan cheese. Rub cheese into cauliflower. Evenly spread cauliflower onto a rimmed baking sheet.
Bake for about 20 minutes or until the top of the cauliflower gets toasty. Serve immediately.
Eat like popcorn.

SOURCE: Amy Roskelley at www.Superhealthykids.com

Brussels sprouts with walnuts and cranberries With Extra Virgin Olive Oil

¼ cup toasted walnuts
2 teaspoons Morocco Gold extra virgin olive oil
¾ pound (12 ounces) small Brussels sprouts
2 tablespoons thinly sliced shallot
½ teaspoon minced garlic
3 tablespoons dried cranberries, chopped
1 ½ teaspoons real maple syrup

Toast walnuts by stir frying in a skillet over medium heat for 3 minutes.

Set aside.

Wash and trim ends off the outer leaves of Brussels sprouts. Cut an “x” on the bottom of each sprout. In a large skillet, bring about 2-inches of water to a boil. Place sprouts in a vegetable steamer. Place the steamer over boiling water. Cover and reduce heat. Steam for 4 minutes.

In a large skillet, heat oil. Add shallot and garlic. Cook for 1 minute. Stir in cranberries and syrup. Add steamed Brussels sprouts to the skillet. Toss to coat. Add toasted walnuts. Stir. Season with a dash of salt and pepper.

Makes: 3 to 4 servings
Note: Although this is not oven roasted, this is a delicious and beautiful way to serve Brussels sprouts.
SOURCE: Jan/Feb., 2011 Vegetarian Times Magazine

Reminder Of Key Reasons To Roast Your Vegetables With Extra Virgin Olive Oil?

Morocco Gold extra virgin olive oil is incredibly versatile, to have on its own also as an excellent cooking medium and a flavouring ingredient. It is becoming more and more popular as a dressing for salads and pasta, for finishing cooked dishes and for dipping with bread and raw vegetables before a meal.

High quality extra virgin olive oils like Morocco Gold are also like fine wines. They are the product of the type of olive, the soil conditions in which the olives grow, the climate and the time the olives are harvested and pressed. This means there are a whole range of flavour profiles.

It’s so versatile that you can use it in both savoury and sweet dishes, so why don’t you try baking with it, as well as cooking? It’s actually a healthier option than butter so if that’s a concern for you this January, try it instead in your homemade cakes and biscuits, and see what you think.