Back in 18th-century Europe, folks started realizing vegetables weren’t just filler, they packed real nutrients. Over time, veggies worked their way up the social ladder, finally hitting the spotlight by the 20th century, showing up as the star on fancy dining spreads. Basically, vegetables proved they can steal the show at any meal.
Take king oyster mushrooms, for instance. Slice those stems thick, score them like scallops, and sear them in butter until they’re golden and irresistible. The result? A meaty, umami-packed bite that doesn’t need a single thing from the ocean.
Another example of this phenomenon, carrots aren’t just sweet, they’re science. Roasting carrots bring out their natural sugars, and adding a honey Sriracha glaze balances heat and sweetness perfectly. The Sriracha actually enhances the sugar, making every bite addictive. Another show stopper: Brussels sprouts. They shine when roasted and paired with the proper enhancements.
The secret to all three? Respect the ingredient. High heat. Proper seasoning. Listen to what each vegetable wants, and it will reward you with flavor. Cook with intention, and even the humblest veggie will feel like the main event. I have created three recipes highlighting these very plants and they are sure to be the star of your next get together.
King Oyster Mushroom Scallops
Ingredients
- 3 large king oyster mushrooms
- 1/3 cup vegetable or chicken broth
- 2 tbsp butter (or butter + splash olive oil)
- Salt and freshly cracked black pepper
- Juice of one lemon
Directions
- Slice the mushroom stems into thick rounds, about 1 inch thick. Score the tops lightly in a crosshatch pattern, this helps them absorb flavor and caramelize later.
- Place the mushroom rounds in a skillet over medium heat. Pour in 1/3 cup of broth, cover, and let the mushrooms steam until the liquid evaporates completely.
- Remove the tender mushrooms and add butter (plus a splash of oil if using) to the skillet. Increase heat slightly and sear the mushrooms 1-2 minutes or until golden and lightly crisp. Flip the mushrooms, add a spring of fresh rosemary. Pour the lemon juice over the mushrooms. Cook for 2 more minutes.
- Season with salt and pepper. Serve.
Balsamic Vinegar Roasted Brussel Sprouts
Ingredients
- 1 lb Brussels sprouts (trimmed and kept whole)
- 2-3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and coarse black pepper
- Optional: pinch of red pepper flakes or drizzle of honey
Directions
- Preheat the oven to 400°F.
- Toss the whole Brussels sprouts in olive oil, balsamic vinegar, salt, and pepper. Make sure each sprout is coated in glossy goodness.
- Spread them on a baking sheet in a single layer, cut-side down if possible.
- Roast for 20-25 minutes, shaking the pan halfway through, until the sprouts are tender inside and caramelized on the outside.
- Optional: sprinkle red pepper flakes for heat or drizzle a touch of honey for extra sweetness.
Honey Sriracha Whole Carrots
Ingredients
- 1½ lbs carrots (peeled and halved if too thick)
- 3 tbsp olive oil
- ¼ cup honey (local raw)
- 1-2 tbsp sriracha
- 1 tsp salt
- ½ tsp cracked black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Fresh or dried thyme (garnish)
Directions
- Preheat oven to 425°F.
- Toss the carrots with olive oil, salt, pepper, smoked paprika, and garlic until every piece is coated.
- Spread them out on a sheet pan lined with parchment paper in a single layer making sure not to crowd them.
- Roast for 20 minutes, flip, then roast another 10 minutes until fork tender and starting to char on the edges.
- While they’re roasting, warm the honey and sriracha together (microwave or small saucepan) just until pourable.
- Pull the carrots out and immediately drizzle that sriracha honey goodness all over. Toss gently so they’re sticky but not drowning.
- Finish with thyme and a little salt.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
Instagram: @Southrngritskitchen
