Thursday, March 1, 2012

Popcorn Veggies

Just by chance, I threw together a "one oven supper" last night.  In one dish we placed frozen pork-chops sprinkled with salt and pepper.  In another larger dish I mixed together frozen broccoli and frozen brussels sprouts, and drizzled them with sunflower oil (I always used olive oil in the past) salt and pepper.  On the other side of that baking dish I halved an acorn squash and just put a pat of butter in each side.  Everything baked at 370 degrees for about  45 minutes.  Easy right!

While the pork chops may have ended up a touch dry...nothing a little BBQ sauce or mustard can fix; the veggies were INCREDIBLE!  At first I thought it was just me, but then Ryan said "This is the best broccoli ever!"  Then it dawned it me, they tasted like popcorn.  I was about to say it, when Ryan beat me to the punch.  I wish I had made more, because we both gobbled our servings down.

Needless to say, if you have a family member who is a picky eater, or doesn't like their veggies; instead of roasting with olive or canola oil, switch it up and use Sunflower Oil.  Not only does it add amazing flavor, it works well for stir-fry and grilling since it can stand up to higher heat.  It is also high in Vitamin E, a potent anti oxidant.  The phytosterols and monounsaturated fatty acids found in sunflower oil have also been shown to help reduce cholesterol.  I have no doubt any veggie: cauliflower, peppers, carrots, celery, mushrooms, tomatoes, parsnips, rutabaga, or turnips.  So eat up!


  1. Sounds like an interesting way to have broccoli!

  2. Never would have thought sunflower oil would be that different. I roast vegies all the time (with olive oil). I'll have to try them w/ sunflower oil now!

  3. That sounds delicious. I'll have to give it a try.