Mom’s Restaurant: Vegetable recipes for snacks

Stay fit and healthy by making sure that your meals and snacks provide sufficient nutrients to keep yourself lively throughout the day. You can start making your delicious and healthy snacks at home through these quick recipes:

Vegetable saute

Ingredients:

  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon dried tarragon or dill
  • 1 minced shallot
  • 1 tablespoon extra virgin olive oil
  • 4 cups mixed frozen vegetables

Procedures:

  1. Preheat a large skillet over medium heat and add the extra virgin olive oil.
  2. Make sure the oil is hot enough before adding the shallot. Stir continuously until the shallot softens then add the carrots, corn and green beans. 
  3. Cover the skillet for a few minutes and stir occasionally. Do this for up to 6 minutes or until the vegetables are tender. 
  4. Add the dill or tarragon and season to taste.

Roasted brussels sprouts with hazelnut butter

Ingredients:

  • ¼ teaspoon salt
  • ¼ cup chopped hazelnuts
  • 1 tablespoon butter
  • 1 pound Brussels sprouts
  • 3 tablespoons water
  • freshly ground pepper

Procedures:

  1. Preheat the oven to 232 C. Roast the butter on a large rimmed baking sheet and leave it for up to 5 minutes or until it melts and turns into a brown liquid. 
  2. Combine the hazelnuts and Brussels sprouts with the browned butter and adjust the taste with salt and pepper.
  3. Roast in the oven for 7 minutes. Take the baking sheet out and sprinkle it with water. Stir the vegetables and roast for another 7 to 10 minutes. 
  4. Once the sprouts turn tender and brown, take the baking sheet out of the oven. Let it cool for a few minutes before indulging.

Roasted broccoli with tahini sauce and garlic

Ingredients

  • ⅓ cup chopped cilantro
  • ⅓ cup thinly sliced scallions
  • ½ teaspoon ground coriander
  • ½ ground pepper
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon extra virgin olive oil
  • 1 ½ pound broccoli

Procedures:

  1. Preheat the oven to 260 C. Cut the broccoli and peel the outer layer of the stalks. Put the broccoli slices into a large bowl and add the extra virgin olive oil and pepper. Stir thoroughly until each piece is covered with spices. 
  2. Transfer the broccoli into a hot pan and roast for up to 10 minutes or until the broccoli turns tender and lightly browned.
  3. Combine the lemon juice, honey, soy sauce, coriander, tahini and garlic in a large bowl. Throw in the scallions, cilantro and broccoli. Mix the vegetables well until each piece is coated with the seasoning. 
  4. Serve in a plate or bowl and sprinkle with sesame seeds to finish.

Roasted cabbage with honey and mustard

Ingredients:

  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¾ teaspoon caraway seeds
  • 1 small onion
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • 2 tablespoons extra virgin olive oil
  • 6 cups shredded green cabbage

Procedures:

  1. Preheat the oven at 204 C. In a large bowl, mix the caraway seeds, onion, extra virgin olive oil, cabbage, salt and pepper. Stir thoroughly so that the vegetables are coated with the spices.
  2. Put the seasoned vegetables into a baking sheet and roast for 15 minutes. Pour the mustard and honey into the bowl and mix well so that each piece is coated. 
  3. Roast the vegetables for another 5 minutes to let the flavours blend.