Broccoli Rice


Makes 4 servings. 

Another simple preparation of this vitamin rich vegetable.


  • 1 medium bunch broccoli, about 1 ½ pounds

  • 1 tablespoon sesame oil

  • 1-2 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon lime juice, approximately


  1. Cut away most of the broccoli stems. Cut broccoli florets into small pieces and rinse .

  2. Chop finely in 2 BATCHES, in a food processor fitted with the steel blade. The consistency of the broccoli should resemble couscous. 

  3. Heat the sesame oil and the olive oil in a wok or skillet add the broccoli and sauté, covered,   over medium high heat, stirring from time to time  for about 3 minutes.  The broccoli rice should be soft and fluffy.  

  4. Season to taste with salt, pepper and lime juice.   

Roasted Brussels Sprouts with Thyme


Makes 4 servings. 

Since Brussels sprouts are brimming with nutrients, I decided to feature them again in a slightly different variation.


  • 20 medium size brussels sprouts

  • 4 tablespoons extra-virgin olive oil

  • 4 garlic cloves, minced

  • Leaves from 5 thyme sprigs

  • Kosher salt

  • Freshly ground black pepper


  1. Preheat oven to 400F.

  2. Line a baking sheet with aluminum foil.

  3. Trim the brown ends of the sprouts, discard the outer damaged leaves and cut in half.  

  4. Place on the baking sheet and toss with the olive oil, garlic, thyme, salt and pepper.

  5. Roast for 10 minutes, turn and roast for another 15 minutes, or until tender and golden.  

Roasted Whole Carrots

Roasted Whole Carrots.jpg

Makes 4 servings.

This is a spring variety of carrots, which are sold in multicolored bunches with beautiful green leaves.   


  • 12 carrots, with about 1 inch green top
  • 2 tablespoons extra- virgin olive oil 
  • 1 tablespoon light brown sugar
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 400F.
  2. Scrub the carrots and dry well. Arrange in a single layer on a foil lined roasting pan. 
  3. Drizzle with olive oil and toss with the other ingredients to combine.
  4. Roast for about 45 minutes, or until well browned and caramelized around the edges. Turn over midway during roasting.

Roasted Carrots, Parsnips and Beets

Roasted Root Vegetables with Sage.jpg

Makes 4 generous servings.

Easy to make, nutritious and versatile, this dish is for all seasons and can be paired with fish, meat or poultry. 


  • 2 medium carrots
  • 2 medium parsnip
  • 2 medium golden beets
  • 3 tablespoons extra-virgin olive oil
  • 5 sprigs of sage, plus a few leaves for garnish
  • 1½ tablespoons maple syrup
  • 1 Tablespoon Balsamic vinegar
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 425 F.
  2. Peel the vegetables, cut to the size that fits into the feed tube of a food processor fitted with a medium slicing attachment and slice.
  3. In a large bowl combine olive oil, maple syrup and vinegar. Add the vegetables and the sage. Mix very well and season with salt and pepper. 
  4. Line a large cookie sheet with aluminum foil and spread the vegetables on it.  Roast for about 20 minutes. The vegetables should be soft.
  5. Discard the sage sprigs.
  6. Slice the sage leaves thinly and garnish.