ASPARAGUS W/ROASTED RED PEPPERS, 1 LB., STORE-MADE Tender parboiled asparagus is quickly sauteed with fresh garlic, roasted red peppers, balsamic vinegar, and a touch of sugar to caramelize the ingredients and coat the asparagus. Your reheating nicely finishes the process.$15.00 for 2 lb. $8.00 for 1 lb.
BRUSSEL SPROUTS IN WINE SAUCE, PER LB., STORE-MADE 6.99 per pound Snap the sprouts from two large stalks of brussel sprouts and cut each sprout in half. Put the sprout face-down on a skillet with olive oil, and fry the bottoms of the sprouts until they are slightly browned. Add white wine chopped garlic, and fresh thyme and continue to cook over medium heat. You can season with salt. I also made some with slivered almonds as well. The white wine adds sweetness, which reduces the bitterness of the brussel sprouts.
CREAMY ROOT VEGETABLE MEDLEY, PER LB., STORE-MADE $5.99 PER POUND Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
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