Roasted Winter Vegetables Brighten Up Any Meal

At holidays,  delicious hams, turkeys and roast meats take center stage at the table. A bone in ham, crusted on the outside with brown sugar and spices, turns sweet on the inside after a generous amount of oven roasting. Turkeys, basted and browned, arrive at the table warm, moist, sliced and ready to eat. As much as I love those entrees, what brings a meal to perfection are the side dishes.

Infinitely variable, side dishes range from steamed rice, which goes with just about anything, to spicy kimchi flavored vegetables. For Sunday dinner I like to keep the sides simple.

Today I made two dishes that I really enjoyed. Roasted Brussels sprouts, sliced thin and tossed with yellow onions, dressed with olive oil and seasoned with sea salt and black pepper come out of the oven tender in the center and crisp on the edges. The same technique worked well with green cabbage, sliced like slaw, thin and long, tossed with onions and dressed the same as the Brussels sprouts.

Served separately, they were joined on the plate with a roast chicken with crispy skin and soft, sweet meat. If umami exists in a single dish, the chicken with its two sides was umami on a plate.

Easy to prepare and delicious, the sides are perfect for an Easter lunch, Christmas dinner or any meal in between.

Roasted Shredded Brussels Sprouts

Use any size sprouts available in a farmers market. I was lucky enough to find large ones that were easy to slice. Besides trimming off the end of the stem, also peel away and discard any of the outer leaves that have yellowed.

Serves 4

Prep time: 10 minutes

Cooking time: 60 minutes

Total time: 70 minutes

Ingredients

2 pounds Brussels sprouts, washed, trimmed
1 medium yellow onion, root end and outer skin removed, washed
2 tablespoons olive oil
Sea salt to taste
Black pepper, freshly ground, to taste

Directions

Pre-heat the oven to 400 F.

Line a large roasting pan with a Silpat sheet or parchment paper.

Using a sharp chefs knife, slice the Brussels sprouts and onion lengthwise as thin as possible.

Place the shredded Brussels sprouts and onion slices in a mixing bowl, drizzle with olive oil and season with sea salt  and black pepper. Toss well.

Spread out on the lined roasting pan. As much as possible, do not let the Brussels sprouts overlap. They are more likely to crisp if they do not cover one another.

Place in the oven. After 30 minutes, use metal tongs to turn over the Brussels sprouts and return to the oven.

When they are crisp along the edges but not dried out, remove from the oven and place in a bowl.

Serve hot.

Roasted Green Cabbage Slaw

At the farmers market, select a cabbage that is firm and about 6-8" in diameter.

Serves 4

Prep time: 10 minutes

Cooking time: 60 minutes

Total time: 70 minutes

Ingredients

1 green cabbage head washed, yellowed outer leaves removed
1 medium yellow onion, root end and outer skin removed, washed
2 tablespoons olive oil
Sea salt to taste
Black pepper, freshly ground, to taste

Directions

Pre-heat the oven to 400 F.

Line a large roasting pan with a Silpat sheet or parchment paper.

Using a sharp chefs knife, cut the cabbage head in half lengthwise. Using a paring knife, make a triangular cut at the bottom of the cabbage to remove the thick stem at the bottom. Save to use in soup or discard.

Place each half of the cabbage flat side down on a cutting board. Using the chefs knife, make very thin slices, cutting from the top to the bottom until you have shredded both halves of the cabbage.

Slice the onion in the same manner.

Place the shredded cabbage and sliced onion into a large mixing bowl, drizzle with olive oil and season with sea salt  and black pepper. Toss well.

Spread out on the lined roasting pan. As much as possible, do not let the cabbage slices overlap. The cabbage and onions are more likely to crisp if they do not cover one another.

Place in the oven. After 30 minutes, use metal tongs to toss the cabbage and onions. Return to the oven.

When the cabbage slices and onions are crisp along the edges but not dried out, remove from the oven and place in a bowl.

Serve hot.