Add layers to meals with fresh vegetables

I find that vegetables are often warmed up and served. That may be why people shy away from them. They should be treated like other ingredients. Sure, it’s easy to open a can to serve with a meal.

By choosing fresh vegetables, you can get a restaurant quality dish with just a little effort. Today, I want to offer you three recipes to step up your vegetable game. The first is Spicy Brussel Sprouts. The second is a new way to cook greens, Cane Syrup-Glazed Collard Greens. Lastly is a multi-vegetable dish, Vegetable Kabob with Dill Marinade. All of these will add another layer of flavor to your meals. Gather up your veggies, and Let’s head to the kitchen!

Spicy Brussel Sprouts

You either love or dislike Brussel sprouts. Fried Brussel sprouts have been popping up on restaurant menus. Here’s a baked version that brings flavor to the small member of the cabbage family. You can use half of the chili for a milder flavor.

2 pounds Brussels sprouts, trimmed and halved

1 Fresno chili, seeded and thinly sliced

1/2 medium sweet onion, thinly sliced

4 cloves garlic, thinly sliced

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

Preheat oven to 400℉. Lightly spray a rimmed baking sheet with cooking spray.

In a large bowl, toss together all ingredients until well combined and sprouts are lightly coated. Arrange in a single layer on prepared pan.

Bake until lightly browned, 25 to 30 minutes, turning once or twice during baking.

Cane Syrup-Glazed Collard Greens

Collard greens are a staple in the deep south. Here’s a recipe that uses my favorite sweetener, cane syrup, to liven up this dish.

1 tablespoon canola oil

12 ounces country ham, chopped

1 1/2 cups sliced white onion

1 tablespoon finely chopped garlic

1/4 teaspoon kosher salt

1/4 teaspoon crushed red pepper

12 ounces dark beer (Sub non-alcoholic beer or extra vegetable stock)

2 pounds chopped stemmed collard greens

32 ounces vegetable stock

1/4 cup cane syrup

1 tablespoon apple cider vinegar

In a large stockpot, heat oil over medium heat. Add ham, and cook until crispy, 5 to 10 minutes. Add onion, garlic, salt, red pepper; cook until onion is softened, 7 to 10 minutes. Add beer, and stir, scraping browned bits from bottom of pan with a wooden spoon. Increase heat to high, add greens and stock, and bring to a boil. Reduce heat, and simmer until greens are tender, about 45 minutes.

Stir cane syrup and vinegar into greens mixture. Cook until liquid is reduced by half, 20 to 30 minutes.

Vegetable Kabob with Dill Marinade

Here’s a recipe that is great for a cookout. Fortunately, all you need is a grill pan to cook this in the warmth of your kitchen.

24 red new potatoes (halved if large), blanched

24 white pearl onions, peeled and blanched

24 (1-inch-thick) slices zucchini, about 3 medium zucchini

24 (1-inch-thick) slices yellow squash, about 4 medium squash

4 ears yellow corn, sliced crosswise 1 1/2 inches thick (12 slices)

12 small radishes

Dill Marinade, recipe follows

12 (12-inch) skewers

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

In a large bowl, stir together potatoes, onion, zucchini, squash, corn, radishes and Dill Marinade. Refrigerate for 1 hour.

Spray a grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350-400℉).

Thread vegetables onto skewers. Sprinkle with salt and pepper.

Grill vegetables, covered with grill lid, turning at least twice, until tender, about 15 minutes.

Dill Marinade

3/4 cup olive oil

1/4 cup Champagne vinegar

3 tablespoons chopped fresh dill

1 tablespoon minced fresh garlic

3/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon sugar

In a small bowl, whisk together oil and vinegar until smooth. Whisk in dill, garlic, salt, pepper, and sugar. Cover and refrigerate for up to 3 days.

Vegetables round out a great meal. Even your more finicky eaters will enjoy one of these recipes. Don’t be afraid to try new dishes. They may become your new favorite.