Roasted Brussels Sprouts with Toasted Hazelnuts and Lavender

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In case you missed it, it’s Lavender Week! (YAY!)

Every once in a while I like to host a weeklong series. There was the week of the 5 Summer Treats to Beat the Heat, the week of Hot Chocolate, my Let’s Taco Bout It taco series week, and most recently, Pumpkin Week!

It may seem repetitive, but when you have to use one ingredient or one theme all week long, you get to know that ingredient pretty well! Thus, when I started to realize the possibilities that come with edible flowers, lavender week became a thing.

In the last three days I have brought you one lavender drink, a lavender and chocolate combo, a lavender cake, and now a second lavender vegetable dish! I am excited to say that is still only the beginning though. Get ready for more of these edible flowers hitting your table soon! 🙂

I hope you like these roasted brussles sprouts as much as I did! Make sure you check back tomorrow for another delicious lavender recipe!

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Lavender Week!

Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Day Three- Lemon Lavender Loaf

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Ingredients:

  • 1 ½ lbs Brussels sprouts
  • 3 Tablespoons olive oil
  • 1 teaspoon sea salt + ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon brown sugar
  • 1 Tablespoon + 1 teaspoon brown sugar
  • 1 Tablespoon butter
  • 1 Cup hazelnuts
  • 1 teaspoon dried lavender
  • ¼ teaspoon nutmeg
  • Parchment paper

Directions:

  1. Preheat the oven to 400˚ F.
  2. Prepare the brussels sprouts by slicing in half, and then toss with olive oil, 1 teaspoon salt, pepper, and brown sugar.
  3. Arrange the Brussels sprouts evenly on a baking sheet and roast for 35-40 minutes, or until crisp and lightly brown on the outside, and soft on the inside.
  4. Meanwhile, melt the butter and sugar in a medium sized frying pan over medium heat. Stir frequently until the sugar has been fully incorporated. Once melted, add the nuts, and stir until they are evenly coated. Cook for a few minutes longer, and continue stirring to further coat the nuts.
  5. Stir the lavender into the pan and toast for an additional minute. Then remove the pan from the heat and spread the nuts out onto a baking sheet lined with parchment paper so that they are in one layer.
  6. Sprinkle the nuts with salt and nutmeg and place in the freezer for ten minutes, or until crisp and crunchy.
  7. Remove the nuts from the freezer and break apart with your hands.
  8. When the Brussels sprouts finish roasting, remove from the oven and toss with the candid hazelnuts. Serve and enjoy!

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Notes and Tips!:

  • Source: Adventures in Cooking
  • Vegan option: Replace the butter in this recipe with a vegan alternative, such as Earth Balance!
  • Like this recipe? Try these other delicious recipes from A Rented Kitchen! (Recipe links found below!)

Teriyaki Citrus Vegetable Kabobs

This Time Last Year: Black Bean Fajita Soup (2013)

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In fourth grade I had to present a ‘how to’ project to my class. Students were doing presentaitons on how to fold clothes, how to plant a flower, how to hold a baby without dropping it. Comforting life skills to have.

My early food loving self decided to do a how-to project on the preparation and creation of fruit kabobs! Simple, delicious, and automatically rewarding.

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Several years later, my favorite kabob recipe has shifted and grown more complicated than banana chunks and strawberries pushed onto a bamboo stick, but, my love for kabobs stays the same.

This recipe is one of my favorite dinner dishes because it is so versitble to the individual’s taste, extremly healthy, very flavorful, and quite simple! Using an oven to bake these kabobs makes for a cleaner cooking experience than using a grill. However, if you are a big grilling fan, veggie kabobs are absolutely fantastic hot off the grill!

Give these kabobs a try. They’ll taste soo good you won’t even realize how healthy, gluten free, and vegan they are. You’re welcome 🙂

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Marinade Ingredients:

  • 2/3 cup soy sauce
  • 2 minced garlic cloves
  • 2 teaspoons seasoned salt
  • 2 Tablespoons brown sugar
  • 2 Tablespoons olive oil
  • 4 Tablespoons orange juice
  • Lemon pepper seasoning to taste
  • 1/8 teaspoon ground ginger (more or less to taste)

Vegetable Ingredients:

  • Kabob sticks
  • 1 fresh pineapple, cut into chunks
  • 2 green peppers
  • 1 yellow onion
  • 1 ½ cups cherry tomatoes
  • 1 box button mushrooms, rinsed and stems removed
  • 1 large yellow squash
  • 1 zucchini

Directions:

  1. Wash all of the vegetables, and chop into bite-size chunks and pieces
  2. In a large bowl, combine the marinade ingredients and stir well.
  3. Transfer the marinade and vegetables to a large sealable Tupperware, and toss the vegetables in the marinade. Allow to marinade for 1-3 hours, regularly repositioning the vegetables to allow even contact with the marinade. Meanwhile, soak the kabob sticks in water.
  4. Preheat the oven to 400˚ F and arrange the vegetables on the kabob sticks. Position the kabobs in one even layer on a large baking sheet with a small rim.
  5. Pour the remaining marinade over the kabobs and bake for 20 minutes, or until the vegetables are soft.
  6. Set aside any remaining marinade to pour over the vegetables while serving, if desired.

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Notes and Tips!:

  • Source: A Rented Kitchen
  • If you like this dish, try these other entrees from ‘A Rented Kitchen’ (Recipe link found below):

Garlic Parmesan Mushrooms

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One of the best parts of my week is the community potluck that takes place in the basement of my building. Every Tuesday night, about 20 of us Seminary students gather together to eat. It’s a glorious few hours filled with a lot of food and laughter.

I made these mushrooms for one of our community potlucks a few months ago. At first I was nervous, because a lot of people don’t like mushrooms. I cannot understand that because I love mushrooms, and find them to be incredibly delicious! Thus, because I thought I might be alone in that love, I did not photograph the mushrooms for this post. I was sorely mistaken.

These scrumptious mushrooms were devoured at that potluck! There were zero leftovers- nothing left for me to enjoy or photograph! I could not be upset about that, because I was very grateful the group enjoyed them, and it gave me an excuse to make them again!

One fun fact about mushrooms is that they contain twice the amount of protein as other vegetables, making this side dish a very healthy option at your vegetarian dinner table. Thus, in addition to your regular vegetable health benefits, you are also racking up on protein points- a win-win in this situation!

Bookmark this recipe! With a little bit of salt, garlic, and parmesan, these mushrooms will disappear before your eyes. You’ve been warned.

Come back soon!

With love,

A Rented Kitchen

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 Ingredients:

  • 24 oz. mushrooms, stems removed and thinly sliced
  • 6 Tbsp. butter
  • 1 tsp. minced garlic
  • 1/2 tsp. garlic salt to taste
  • grated Parmesan cheese

Directions

  1. Prepare the mushrooms by rinsing, removing their stems, and slicing them into strips.
  2. In a large skillet, melt the butter over medium high heat.
  3. Once melted, add the mushrooms and garlic to the pan, and cook for about 15 minutes, stirring occasionally.
  4. Add the garlic salt (to taste), and stir.
  5. Remove the mushrooms from the heat, place in a bowl, and toss with Parmesan cheese until the cheese is melted and dispersed.
  6. Serve warm and enjoy!

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Notes and Tips!:

  • Source: yourLDSblog 
  • Like this recipe? Try these other delicious vegetable dishes by ‘A Rented Kitchen’ (recipe links found below photos):

Baked Acorn Squash with Walnuts and Cranberries

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For someone who loves and uses sweet potatoes as much as I do, I have been seriously neglecting some of the other delicious fall/winter root vegetables. For example- the acorn squash. (Where is the love, Sarah?!)

Not cooking with acorn squash sooner was a huuuuge mistake, for it turns out that acorn squash is all kinds of delicious! While there are dozens of ways to use acorn squash, this recipe in particular was not only delicious, but incredibly easy! If you happen to have an acorn squash in your house at this moment, start preheating your oven now! It’s worth it, and the prep time will only take you 5 minutes!

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With Thanksgiving right around the corner, I have easily imagined this recipe serving as an entrée dish for a vegetarian Thanksgiving. Surround this delicious squash with green bean casserole, cranberry sauce, and sweet potato biscuits, and you will have one incredibly delicious vegetarian meal, a very full plate, and zero complaints about a missing turkey!

On that note, make sure you check back in a few days for my very own ‘Build Your Own Vegetarian Thanksgiving’ post.

Tis’ the season to be jolly! (and go green!)

With love,

A Rented Kitchen

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Ingredients

  • 1 Acorn Squash, cut in half
  • ½ cup walnuts, roughly chopped
  • ½ cup cranberries, frozen or fresh
  • 3 Tablespoons brown sugar
  • 2 Tablespoons butter

Directions:

  1. Preheat your oven to 375F.
  2. In a small bowl, combine the walnuts, cranberries, and brown sugar. Mix well to combine.
  3. Rinse the acorn squash and cut in half.
  4. Using a spoon, scoop the seeds out of each half and discard.
  5. Using a fork, poke a few holes in the bottom and top of each squash half, and then evenly divide the fruit and nut mixture between two halves of the squash.
  6. Top each haf with 1 Tablespoon of butter, and place side by side in a square baking pan.
  7. Cover the pan loosely with aluminum foil and bake for 1 hour 15 minutes- 1 hour 30 minutes. (Done with a fork can be easily inserted).
  8. Serve warm and enjoy!

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Notes and Tips:

  • Yield: 2 Servings
  • Vegan? Either substitute vegan butter, or drizzle with a little bit of honey/agave.
  • Source: Let the Baking Begin!
  • Like this recipe?! Check out these other delicious fall favorites from ‘A Rented Kitchen’! (Recipe links found below photos)

Oven-Roasted Corn in the Husk

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Listen to me when I tell you, this recipe is the most simple vegetable you could ever prepare, and is truly the most delicious corn you will ever eat.  Read the ingredients, bake it yourself, and try to prove me wrong!

Baking the corn in the husk traps steam in the husk and cooks the corn, all while keeping the flavor inside.  If you boil corn, as is customary, some of the rich corn flavor will be lost in the water. If you grill the corn, some of that delicious corn flavor is masked by the charcoal/grill taste.  However, corn baked in the husk is so rich that you won’t need butter or salt to amp up the flavor.  It’s naturally fantastic!

Think I’m trying to sell you on something? I am. This recipe is too easy and wonderful to pass up. Even people who think they can’t cook can win this one! Give it a try. Celebrate the fourth with some fresh cooked corn. Enjoy your family. Don’t spend time working in the kitchen.  Life’s too short.

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Ingredients:

  • Ears of corn (as many as you like!)

Directions:

  1. Preheat the oven to 350˚F.
  2. Place the corn in the oven, directly on the rack.
  3. Bake for 30 minutes. The corn should be slightly tender and the husks a golden crispy brown.

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Notes and Tips!:

  • Worried about the fibers around the corn? Don’t be! When you first pull back the husk, grab a hold of the fibers and tug. They should be soft enough to come out, almost entirely in one pull. Eat up!
  • Fun trick for cookouts and kids! Pull back the husk and use it like a handle! Eat your corn while on the go or running around with your family. Nothing better than that!
  • If you like this recipe, check out these other scrumptious vegetables from ‘a rented kitchen’!