Rosemary Roasted Vegetables

Rosemary Roasted Vegetables

  • 2 cups baby carrots
  • 1½ cups Brussels sprouts, trimmed
  • 1 lb. asparagus spears, trimmed
  • 8 garlic cloves, peeled
  • 6 small red potatoes, quartered
  • 1 medium yellow onion, cut into 8 wedges
  • 2 T. extra virgin olive oil
  • 2 T. chopped fresh rosemary
  • 1 t. salt
  • ½ t. ground black pepper

Preheat oven to 400°F.

In large bowl, add carrots, Brussels sprouts, asparagus, garlic, potatoes and onions.

Toss well with olive oil, rosemary, salt and pepper.

Spread vegetables evenly on a large baking sheet.

Bake for 40-45 minutes, stirring halfway through until vegetables are tender.

The outer leaves of the Brussels sprouts will turn a darkish brown color when roasted.


5 servings

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Avocado Ceviche Andina

Avocado Ceviche Andina

  • 1 small sweet potato, diced
  • 5 (4-5 oz.) sea bass fillets, deboned
  • 1½ t. cilantro
  • 1½ t. chopped aji limo chili
  • ¾ cup julienned red onion
  • 1 cup Amarillo Tiger’s Milk (recipe follows)
  • 1 ripe Peruvian Hass avocado, diced
  • 10 goldenberries, husks removed, halved
  • (tomatillos can be substituted)
  • Sea salt, to taste
  • Amarillo Tiger’s Milk
  • 10-12 limes
  • 1½ T. ginger, peeled, sliced
  • 5 garlic cloves, crushed
  • 5 cilantro stems, chopped
  • 1/3 cup aji amarillo chili pasteSea salt, to taste

1. In medium pot, put sweet potato and enough salted water to cover. Bring to a boil. Reduce heat; cover, cook for 10 minutes or until just tender on outside, firm in center. Remove from heat; shock in bowl of ice water. Set aside.

2. Cut sea bass in 1-inch diamond-shaped pieces. In large bowl, combine sea bass, cilantro, aji limo chili and red onion. Add amarillo tiger’s milk; carefully mix by hand to fully incorporate. Refrigerate for 15 minutes to marinate.

3. Gently mix in avocado, goldenberries and sweet potato. Serve immediately.
For amarillo tiger’s milk:
In medium bowl, juice limes. Mix in ginger, garlic and cilantro. Add aji amarillo chili paste; mix thoroughly. Season with sea salt, as needed. Reserve refrigerated.


4-6 serving

Reprinted with permission from the American Culinary Federation. Credit: Martin Morales, Owner/Chef, Ceviche, London, Flavor Ambassador, Avocados from Peru. The National Culinary Review, October 2015

© Copyright Lisa Abbi Enterprises ® 2018 | Celebrity Sweat All Rights Reserved