Easy, elegant and tasty. Using a cup of shredded cheddar cheese will make it more cheesy than using grated Parmesan.

2 of the 10 oz. pkgs. frozen chopped broccoli
1 cup of Bisquick or Jiffy Baking Mix (NOT corn muffin mix)
1 cup milk
2 eggs
1/2 tsp. salt (kosher salt is best)
1 cup grated Parmesan or Pecorino Romano cheese

Preheat oven to 325 degrees and grease a 2 quart casserole type dish. Cook and drain the broccoli according to package directions. In a large bowl add the baking mix, eggs, milk, salt and beat until smooth. Stir in the broccoli and cheese then pour batter into the greased dish. Bake for about 40 minutes, or until a knife inserted into center comes out clean.

Yuck? Not when they’re roasted.

Container (about 6-8) Brussels sprouts
Olive Oil – extra virgin is best
Salt (I use Kosher)
Pepper

Preheat your oven to 400 degrees.

Slice the sprouts in half lengthwise.

Spread them in a single layer on a rimmed cookie-type sheet. Sprinkle 2-3 tablespoons olive oil o

ver. Sprinkle salt & pepper over. Mix it all up with your hands right on the tray- messy but fun.

Place in the oven for about 15 minutes; stir once during roastingWith a spatula, scrape out onto a serving plate, or we just serve them from the tray on the stove.

These oven cooked, herb-buttered carrots will have your family requesting second helpings. You can keep the baby carrots whole, or cut them up.

1/2 cup melted butter
2 minced garlic cloves – or more to taste
1 tsp. dried parsley
1-1/4 tsp. Italian seasoning
1 /4 tsp. crushed, dried rosemary
Sprinklings of fresh crushed pepper, to taste
1/2 tsp. kosher salts, or to taste
1 lb. baby carrots

Preheat your oven to 375 degrees. In a large bowl, combine all the ingredients and mix well to combine and coat. Transfer everything to a greased baking dish. Cover and bake for one hour; stir well halfway through.

As far as my family & I are concerned, roasting is THE only way to cook this vegetable. See if you agree.

Asparagus – as much as you want
Extra virgin olive oil (Please do not use any other type)
Kosher salt
Pepper

Preheat your oven to 400 degrees

Cut the tops off the asparagus to 1-inch down the stem. (You may dice-up and use the stems too, if you wish). Spread in a single layer on a rimmed cookie-type sheet. Sprinkle 2-3 tablespoons olive oil over. Sprinkle salt & pepper over.

Mix it all up with your hands right on the tray- messy but fun.

Place in the oven for about 15 minutes; stir once during roasting

With a spatula, scrape out onto a serving plate, or we just serve them from the tray on the stove. This is also delicious served over pasta or even over scrambled eggs.