SIDES WEEK #1: MY PAN ROASTED BRUSSELS, MUSHROOMS, GARLIC, ASPARAGUS AND ONIONS in my BASTING OIL and ADOBO-SAZÓN
This is going to be a marvelous week, is all about SIDES. I can eat a whole meal out of sides, no need to have a main course or a protein if I add beans. Veggies are so healthy and super delicious. Using the right veggies with the right flavoring ingredients will always be a win-win situation, trust me.
Approximate Prep and Cooking Time: 20 minutes
Approximate Cost: $5.78 or $2.89 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
2 c. Brussels sprouts cut in quarters ($2.33)
10 to 12 thin asparagus ($1.10)
6 large cloves of garlic (.35)
6 large baby Bella mushrooms ($1.00)
1 large onion chopped 1” pieces (.40)
1 tsp. Adobo with Sazón (.15)
1 ½ tbsp. Angie’s basting oil (.45)
Rinsed the asparagus, cut the bottoms and discarded, slice in 1” diagonally.
Cleaned and slice the mushrooms.
Peel the outer leaves of the Brussels sprouts and cut in quarters.
Peel and cut the onion in 1” pieces.
Peel and chop the 6 large cloves of garlic.
Add basting oil to a skillet on med-high, start pan roasting all the veggies until the asparagus turn into a bright green color and golden brown edges on other veggies is achieved.
Season with Sazón with Adobo.
Remove from skillet and serve your side with any protein or “solo”, smile.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.