Vegetables that Taste Like Dessert!!! And a VERY easy Chicken or Fish Dish Too.

Hmmm hmmm hmmm YUM!!!

I have discovered a very simple truth about most veggies. They are absolutely DELICIOUS when, rather than steaming or boiling, they are very simply roasted with a little olive oil and maybe a bit of salt. Sometimes I throw in some semi-crushed bits of roasted almonds just at the end, but not always, depends on the veggie and my mood. Veggies such as broccoli, asparagus, carrots, onions, even greens, can be roasted on a grill or in the broiler of an over or, as I have done lately, roasted on top of the stove in a large-ish cast iron pan.

Lately it has been asparagus. If you have never tried asparagus this way, you are about to fall in love. Just rinse the asparagus, and break it off in chunks. Just snap off the chunks, very simple. First chunk about 2 or 3 inches to include the top. When you get to the woody not so edible part at the bottom, the stalk will be bendy but not want to break. Save that for stew or put it in your compost heap.

Now heat the pan and pour in a couple teaspoons of olive oil--not too much. OR, you can throw the chunks in a bowl and add a bit of olive oil and any other herbs you might like (but I find this DELICIOUS without ANY flavorings other than a bit of salt) and toss the asparagus.

I use good organic extra virgin olive oil, but just use any olive oil, as long as you like the taste.

Now throw the asparagus in the pan, medium to medium-low heat, and keep an eye on it while you make yourself a nice filet of fish or chicken. Here's a VERY simple, VERY delicious filet recipe. Buy some Ian's Panko breadcrumbs, Italian style (I find them in the organic aisle). Coat the thawed skinless chicken breast (thin sliced works best) or fish filet with a bit of milk in a shallow dish and then bread it in another shallow dish. As long as you use no more than 1/4 cup of breadcrumbs, this will not be a high-calorie dish. Only 70 calories for 1/4 cup of breadcrumbs. I usually use about half that for a 3 or 4 ounce thin-slice chicken breast or piece of fish.

Fry at medium heat in some nice olive oil (I add a small dab of butter for flavor). Turn after about 5 minutes, when the breading is nicely browned (but NOT burned!!!). Fry another few minutes. At the end, I sprinkle on maybe HALF a teaspoon of low-sodium soy sauce and half a teaspoon fresh squeezed lime or lemon. OUT OF THIS WORLD DELICIOUS!!! And so simple, and pretty healthy. Ian's Panko breadcrumbs do not have MSG or other weird chemicals. And the Italian variety is fantastic!

OK, so while you are watching your chicken or fish, you turn the asparagus a couple times, until this too is nicely browned on at least two sides. At the very end I sometimes sprinkle in a tablespoon or so of chopped or crushed roasted almonds (just crush them with a rolling pin, very simple). And for asparagus I add a sprinkle of salt. Sometimes a little soy sauce instead. Sometimes a little lemon. Heavenly!!! Make sure to eat this toasty warm!!! Sometimes I eat them right out of the pan. SO SO tasty that these veggies don't even make it to my plate.

If my Mother had ONLY offered us roasted veggies when we were kids, instead of the instant frozen kind, boiled to total tastelessness, I am SURE SURE SURE I would have fallen in love with veggies a lot sooner.

Try it!!! So simple, and once you taste a fresh veggie roasted in nice olive oil, you will never want a boiled (or even steamed) piece of asparagus again in your life!!! I bet your kids will love this too!! Bon apetit!