Roasted Broccoli Parmesan Recipe Share

ROASTED BROCCOLI PARMESAN

INGREDIENTS:

• 1 medium bunch (about 20 oz) broccoli with stems
• 6 cloves garlic, peeled and smashed
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1 cup homemade or jarred marinara sauce  
• 1/2 cup shredded mozzarella cheese

DIRECTIONS:

• Preheat oven to 450°F. 
• Trim about 1 inch off broccoli stems and discard. Slice the broccoli stalks in half lengthwise to have 4 pieces total. 
• Place the broccoli and the garlic cloves on a 9-by-13-inch baking pan and drizzle both sides of the broccoli florets and stems with olive oil. Season both sides with salt and roast cut side up about 10 minutes, until the broccoli is browned on the bottom. Turn the broccoli and garlic and roast an additional 10 minutes until tender and browned and crisp.
• Top with marinara sauce and mozzarella. Return to the oven and bake until hot and the cheese is melted, about 10 minutes.

Source: SkinnyTaste

Recipe Share: Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

Image & Recipe Source: Skinny Taste

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

INGREDIENTS:

FOR THE HOISIN PEANUT SAUCE:

• 2 tbsp creamy peanut butter
• 2 teaspoons reduced-sodium soy sauce*
• 1 tablespoons hoisin sauce*
• 1 teaspoons sriracha
• 1/2 teaspoon grated ginger
• 4 tablespoons warm water, to thin

 

FOR THE BOWLS:

• 24 jumbo peeled and cooked shrimp
• 2 large English cucumbers
• 1 thick carrot (I used 8 oz)
• 1 cup shredded red cabbage
• 2 tbsp cilantro leaves
• 12 basil leaves
• 12 mint leaves
• 2 tbsp chopped peanuts

DIRECTIONS:

Mix all the sauce ingredients in a small bowl and refrigerate until ready to use. Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.

Is your mouth watering yet like mine is? I can't wait to give this recipe a try!! If you whip this up first and have any variations to share, drop them in the comments below!

Recipe SHARE: Sweet Potato Rounds with Herbed Ricotta and Walnuts

Recipe courtesy of: The Roasted Root

This recipe was the results of an afternoon pinterest scroll that I added to our "to make" list & figured I HAD to share.

If you're reaction was anything other than drool.. I don't think I trust you anymore {ha! no, but really}.

Hop on over to The Roasted Root via the website above if you want to see the full recipe or others like it!

This tasty concoction will take you about 50 minutes, cook time and all, & will whip up about 24 of these drool-worthy rounds. So here's what you do!

Ingredients:

• "1 large sweet potatoes, sliced in ¼-inch rounds
• Grapeseed or olive oil
• Ground cinnamon
Herbed Ricotta:
• 1 cup whole milk ricotta cheese
• 1-½ teaspoons Italian seasoning
• 1 tablespoon + 1 teaspoon honey
• ¼ teaspoon sea salt, or to taste
For Serving:
• 1 cup raw walnuts, roasted and chopped
• ¾ cup dried cranberries
• honey

Instructions:

Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.

Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with grapeseed or olive oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges.

Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.

Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop. 

Place oven on high broil setting and move the oven wrack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.

Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve!"

Give it a whirl and let me know what you THINK!