Saturday, August 26, 2017

Grilled Chipotle-Tangerine Thighs and Roasted Vegetable Medley

Last night I made a delicious and oh so simple meal that we enjoyed again tonight. I grilled boneless chicken thighs that I coated in a large pot with olive oil, McCormick's Grill Mates Chipotle & Roasted Garlic Seasoning, and the zest and juice of a tangerine. I grilled them on high for 5 minutes on each side (about 400-425 degrees F), then moved them to a platter and covered with foil and let them sit for about 5 to 10 minutes. They were delicious and the subtle undertone of tangerine was a bit more prominent when we ate the leftovers this evening. The zest is what gives it the most flavor but it's still delicate and if you wanted it to be stronger you could simply add more tangerine zest.

Both hubby and my favorite part of the meal last night was the Roasted Vegetable Medley that I made to go with our grilled chicken. I stopped at Sprouts Farmers Market on my way home last night and picked up a bag of fresh brussels sprouts (I only used 1 pound of the 3 pounds that I bought), a small bunch of organic rainbow carrots (5 to 6 slim carrots that were white, yellow, purple and orange), and a small head of fresh cauliflower. I halved the sprouts, sliced the carrots diagonally on the thin side and cut the head of cauliflower up into florets. I placed everything in a big bowl and coated them with olive oil and generously seasoned them with sea salt and black pepper...that's it. I roasted them for about 30 minutes and they were absolutely awesome...not just good but amazing. We both agreed we could literally have made a meal on just the veggies. I made a big huge pan of veggies so we enjoyed them again this evening. I still have just enough food left for one more meal. I own probably 4 or 5 different roasting pans and I purposely chose my Circulon roasting pan because it has a textured and ribbed bottom that I believe help the veggies brown even better, but any roasting pan will do. I just think that veggies taste so much better when cooked with little or no water (roasted, sautéed or steamed). I snapped a few photos below and included the easy peasy recipe for my Roasted Vegetable Medley. You can swap out and use whatever veggies you like. Enjoy!

Roasted Vegetable Medley
6 servings


1 pound of fresh brussels sprouts, trimmed and halved
3 to 4 small to medium carrots
1 small head of cauliflower, trimmed, cored and broken into florets
1/4 cup olive oil
Sea salt and black pepper, to taste


Preheat oven to 425 degrees F. In a large bowl or pot, add vegetables, olive oil, salt and pepper. Toss to coat evenly. Spread in a single layer in a large nonstick roasting pan. Place in oven to roast for 15 minutes. Reduce oven temperature to 400 degrees, stir vegetables and continue roasting at 400 degrees F for another 15 to 20 minutes, or until they have begun to brown and caramelize.



CyberSis said...


What a beautiful meal!
Can't wait to cook it.

AND you've out-done yourself with the absolutely stunning photos!

Gourmet Girl Cooks said...

Hi CyberSis,

Thanks. Hope you enjoy it!