Wednesday, July 22, 2009

Healthy recipes

Two Easy Side Dishes for Busy Nights

This week you get a twofer — a pair of incredibly easy and tasty vegetable side dishes. Pair one of these with some organic rotisserie chicken from the deli counter or a nice piece of grilled fish and you've got a sensationally healthy meal.

Roasted Broccoli With Lemon


4 cups broccoli florets
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt, or to taste
1 dash freshly ground black pepper
1 lemon, cut into wedges


Preheat oven to 450°F. Toss broccoli with oil, salt, and pepper. Place on a large baking sheet (not air-insulated) and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes. Serve immediately, with lemon wedges.

Makes 4 servings.

Orange-Infused Roasted Green Beans and Red Peppers


1 pound green beans, trimmed
1 red bell pepper, thinly sliced
1 tablespoon extra-virgin olive oil
Zest of 1 orange
1/2 teaspoon salt
1/4–1/2 teaspoon crushed red pepper


Preheat oven to 450°F. Toss green beans, bell pepper, and oil in a large bowl. Add orange zest, salt, and crushed red pepper to taste; toss to combine. Spread on a large baking sheet. Roast the vegetables, turning once halfway through cooking, until tender and slightly wilted, about 15 minutes.

Makes 4 servings