Fresh Ideas: Vegetables

Here are a couple of fresh ideas for cooking vegetables from Williams-Sonoma New Healthy Kitchen: Main Dishes cookbook:

Savory Broccoli Saute

Saute broccoli florets in olive oil over medium heat until softened, letting them sizzle and brown. Add chopped green olives, capers, lemon zest, dried red pepper flakes, and garlic. Saute until broccoli is golden and flavors melded.

Roast Brussel Sprouts

Peel away outer layer of leaves and cut Brussel sprouts in half. Toss with olive oil, salt, pepper, and minced fresh oregano or thyme. Put in a baking dish and roast, turning occasionally, until golden and fork-tender.