Roasted Grape Tomatoes, Brussels Sprouts and Seedy Cabbage
|Roasted Grape Tomatoes|
|Roasted Brussels Sprouts|
ROASTED GRAPE TOMATOES
Preheat oven to 425-450F.
Rinse grape or cherry tomatoes and place on a baking pan. Drizzle with extra virgin olive oil and sprinkle with sea salt and a pinch of sugar. Roast until they start to pop - about 5-10 minutes.
ROASTED BRUSSELS SPROUTS WITH GARLIC
Heat oven to 450F.
Place a cast iron skillet inside the oven to preheat. Trim and halve brussels sprouts and slice garlic cloves. Toss in a bowl with a dash of olive oil and some fresh lemon juice. Season with red pepper flakes, black pepper and your favorite salt, such as sea salt or Himalayan pink salt. Remove skillet from oven and pour the sprouts mix in and stir around - it should be sizzling. Place back in the oven for about 10-15 minutes, stirring to evenly brown.
Napa Cabbage, chopped
Red Pepper Flakes
Black PepperIn a skillet over medium heat, melt a pat of earth balance with a splash of olive oil, and a little salt. When it starts to bubble, add a teaspoon or so of cumin and mustard seeds and cook 2 minutes until they begin to pop. Add the cabbage and stir in. Continue to cook and stir until cabbage begins to wilt and stem parts become more transparent than white. Add a splash of vinegar, a pinch of dill, and season with salt, red pepper, and black pepper to taste.