Winter Vegetables by
Source: Delish
Ingredients
1 bunch asparagus, green, bottom 1/3 of stem removed.
1 lbs carrots, peeled, cut oblong or large dice
1/2 lbs baby brussel sprouts, fresh or frozen
1/2 lbs wax beans, ends snipped
2 oz olive oil
salt and pepper to taste
1 oz butter
1/2 ea. orange, zested
Instructions
1. To Prepare the Asparagus: Preheat grill or heavy bottom saute pan. Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper. Lay flat on grill or saute until lightly browned. Using long fork or tongs, rotate the asparagus to brown other side, usually 2 or 3 minutes per side. The asparagus is done when you can use a fork to cut through. Do not overcook; this will cause asparagus to become stringy. Keep warm until ready to serve.
2. To Prepare the carrots: Bring 3 qts salted water to boil, add carrots to water, and cook until fork-tender. Drain the water from the pot, and toss in 1 oz butter and orange zest, mixing until carrots are coated. Season with pinch of salt. Keep warm until ready to serve.
3. To Prepare the Brussel Sprouts: If fresh, bring 3 qts salted water to boil, and cut into the stem of each sprout with a pairing knife to crate an X on the bottom; this will allow the stem to cook more evenly. Place sprouts in boiling water and allow to cook until bottom of sprouts are tender and easily cut with a knife. Preheat a heavy-bottom saute pan while the sprouts are cooking. Remove sprouts from water and allow all water to drain completely. Add 2 oz oil to saute pan and add the sprouts. Season with salt and pepper while tossing the sprouts around to evenly brown in the pan. If sprouts are too big, cut in half. Keep warm until ready to serve.
If frozen, bring 3 qts salted water to a boil and drop frozen Brussels sprouts into water (frozen ones are precooked so you are only thawing them out). Remove from water and saute as above.
4. To Prepare yellow wax beans: Bring 3 qts salted water to boil, add snipped wax beans to water, and allow to cook until fork-tender or to your liking. Remove from water, toss with 1 oz butter, and season with salt and pepper.
2. To Prepare the carrots: Bring 3 qts salted water to boil, add carrots to water, and cook until fork-tender. Drain the water from the pot, and toss in 1 oz butter and orange zest, mixing until carrots are coated. Season with pinch of salt. Keep warm until ready to serve.
3. To Prepare the Brussel Sprouts: If fresh, bring 3 qts salted water to boil, and cut into the stem of each sprout with a pairing knife to crate an X on the bottom; this will allow the stem to cook more evenly. Place sprouts in boiling water and allow to cook until bottom of sprouts are tender and easily cut with a knife. Preheat a heavy-bottom saute pan while the sprouts are cooking. Remove sprouts from water and allow all water to drain completely. Add 2 oz oil to saute pan and add the sprouts. Season with salt and pepper while tossing the sprouts around to evenly brown in the pan. If sprouts are too big, cut in half. Keep warm until ready to serve.
If frozen, bring 3 qts salted water to a boil and drop frozen Brussels sprouts into water (frozen ones are precooked so you are only thawing them out). Remove from water and saute as above.
4. To Prepare yellow wax beans: Bring 3 qts salted water to boil, add snipped wax beans to water, and allow to cook until fork-tender or to your liking. Remove from water, toss with 1 oz butter, and season with salt and pepper.