Sesame Roasted Snap Peas

2010_05_21-snappeas.jpg

Serves 4

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.

http://www.thekitchn.com/recipe-sesame-roasted-snap-pea-117556

Grilled Carrots with Lemon and Dill

Easy Vegetable Recipe: Grilled Carrots with Lemon and Dill

Serves 2-4

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.

 http://www.thekitchn.com/recipe-grilled-carrots-with-lemon-and-dill-recipes-from-the-kitchn-189255

Thai-Style Brussels Sprouts

2011_12_1-brussels-sprouts-540w.jpg

serves 6-8

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.

http://www.thekitchn.com/recipe-pan-roas-162067