May 06, 2009
Apple Blossoms & Roasted Asparagus & Brussel Sprouts
Spring is slowly spreading through the garden. I was happy when I got the vegetables from Farmer's Market last week, but I am even more excited because the apple tree in front of the house is in full bloom. I see bees hovering over the flowers and it makes a pretty sight whenever I open the door. But most of all, it's a reminder that I'll be getting some delicious apples pretty soon!
With our busy schedule this past week, we've been trying to do some quick cooking. This week, I made a quick roasted vegetables with inspiration from Jugalbandi. It was delicious, healthy and a great combination with spinach dal and rice.
3/4 lb brussel sprouts
1/2 lb asparagus
1/2 tspoon dry ginger powder
1/2 tspoon coriander powder
1/2 tspoon red chilli powder
1 1/2 tbspoon olive oil
Salt to taste
Preheat the over to 400deg F. In the meantime, sprinkle the vegetables with the spices. Take a baking sheet, and then put pat half the olive oil on the sheet. The rest of it, add it on top of the vegetables.
Bake for 20-25 minutes till the vegetables are done - the Brussels sprouts start to get crisp and brown.
Serve it warm as a side dish or as part of a salad.