1 pound sugar snap peas, trimmed
1 teaspoon toasted sesame oil
1/4 teaspoon sea salt
1/2 teaspoon black sesame seeds
Preheat oven to 475° F
Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.
Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.
Toss with sesame seeds and serve.
1 bunch (about 1 pound) carrots, scrubbed and patted dry
2 teaspoons grapeseed oil or other high-heat oil
1/2 teaspoon salt, divided
1 tablespoon dill, minced
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Trim tops and any fibrous ends from the carrots and cut crosswise into pieces approximately 3 inches long. Cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick. (If you are using an outdoor grill, see note below.) In a bowl, toss with the oil and 1/4 teaspoon salt.
Preheat grill pan or grill over medium-high heat. Place carrots cut-side down on the grill and cover. (Use a big pot lid or a metal sheet pan as a grill pan lid.) Grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle.
Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serve warm or at room temperature.
1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
2 tablespoons fish sauce
1/3 cup chopped roasted peanuts
Trim and halve the Brussels Sprouts length-wise through the stem side. Set aside.
In a medium sized mixing bowl, whisk together the olive oil and fish sauce. Add the Brussels sprouts and toss until thoroughly coated. Set aside for at least 5 minutes.
Put a 8 to 10-inch cast iron skillet over a high flame. When a drop of water dripped on the pan sizzles, dump the sprouts into the pan and then quickly arrange as many as possible flat-side down. Cook until most of the liquid evaporates, then begin to agitate the pan, flipping the spouts until most have a charred exterior, about 5 to 7 minutes total. Taste one; it should be crisp yet tender and well browned in spots
Toss with the chopped peanuts and serve immediately.
- 1/3 cup(s) walnut oil
- 1/3 cup(s) orange juice
- 1 tablespoon(s) red-wine vinegar
- 1 clove(s) garlic, minced
- 1 teaspoon(s) freshly grated orange zest
- 1 teaspoon(s) reduced-sodium soy sauce
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- Place oil, orange juice, vinegar, garlic, orange zest, soy sauce, salt, and pepper in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.