[Food Series] Roasted Cauliflower, Brussel Sprouts & Leeks

It's pretty common knowledge that our household is cauliflower-obsessed and leeks are something I always have on hand. It goes without saying, we are veggie eaters! If you have veggie eaters in your house, this one couldn't be any easier or more delicious and nutritious! Enjoy!

Ingredients

1 medium Leek

1 head of Cauliflower

2 cups Brussel Sprouts

1/2 cup Olive Oil

Salt & Pepper

Watch how easy this is... Preheat the oven to 425 degrees. Give a rough chop to the leeks and cauliflower. Shave the brussel sprouts. Fully coat the veggies with olive oil and sprinkle with salt and pepper. Spread them evenly out on to a baking sheet and bake for 30 minutes. Stir them, then put them back in the oven for another 30 minutes, then serve with Roasted Chicken or your favorite protein! Enjoy!

[Food Series] A Cloud of Deliciousness - Leeks in Olive Oil (Zeytinyağlı Pırasa)

The Turkish Cuisine is full of healthy, simple and fresh dishes. Zeytinyağlı Pırasa was one of the first "olive oil" dishes I was introduced to by my Mother-in-law, over a decade ago on my first visit to my husband's homeland. I LOVE leeks and I LOVE olive oil. It was a match made in heaven! This dish is traditionally served cold, so it's perfect for a picnic on a hot summer day and it's loaded with nutrition Folate, Vitamin A, Vitamin K, Calcium and Omegas!

Leeks in Olive Oil (Zeytinyağlı Pırasa)

Ingredients:

4 Medium-sized Leeks

1 Small Carrot

1/2 Small Onion

1 Teaspoon of Rice

1/2 Teaspoon of Sugar

1/3 Cup of Olive Oil

1/2 Cup of Water

1/2 Lemon

Trim and clean your leeks, then chop them on the bias about 2 inches thick. Peel and cut the carrot on the bias about 1/4 of an inch thick and finely dice your onion.

In a deep pot, saute the onions for a minute, then toss in the carrots for 3 minutes, then add your leeks, rice and sugar and allow them to cook covered, in their own juices, on a medium heat, for about 5 minutes. Add the water and stir. Bring it back up to a boil, then turn the heat down to a slow simmer, cover and cook for about 20 minutes. (Make sure not to stir the pot so the leeks will hold their shape!) When the timer goes off, allow it to cool in the pot so all of the flavors can continue to blend. Once cooled, squeeze some lemon over the top and enjoy! 

Side Note: This dish is good in the fridge for up to 3 days and is definitely tastier by the second day!