Tag Archives: roasted

roasted guacamole with onions and tomatoes in a white bowl

Roasted Guacamole

roasted guacamole with tomatoes and onions in a white bowl

Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.

Click here for the recipe video.


Nonstick cooking spray

3 teaspoons olive oil

2 garlic cloves, unpeeled

½ small red onion, cut into ¼-inch-thick slices (about 1 cup)

½ teaspoon plus 1/8 teaspoon kosher salt

1 pinch ground black pepper

4 medium ripe avocados

1 small jalapeño pepper, stem end trimmed

3 tablespoons fresh lime juice

1 medium tomato, diced (about 1 cup)

1 tablespoon chopped fresh cilantro leaves


Preheat oven to 400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil, coat garlic with oil and place on prepared baking pan; in small bowl, toss onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread onion in single layer on prepared baking pan and roast 10 minutes; stir onions.

Cut each avocado lengthwise in half around seed. Twist halves in opposite directions to separate. Slip spoon under seed to remove and discard. With large spoon, remove avocado flesh in whole pieces; cut each piece lengthwise in half and add to baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer, turning jalapeño and rotating baking pan halfway through roasting.

Transfer avocado to same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to handle, squeeze garlic from skins into bowl. With fork, mash avocado until mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato, cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour or up to overnight before serving.

Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein

Parmesan Roasted Asparagus with Lemon Aioli

Spruce up this delicious vegetable with a delectable lemon aioli.

4 servings
Preparation time:  10 minutes
Cooking time: 10 minutes

  • 1¼ pound fresh asparagus, trimmed
  • 1 tablespoon FXM Organic Extra Virgin Olive Oil
  • 1/3 cup grated Parmesan Cheese
  • 3 tablespoons FXM Bread Crumbs
  • ¾ teaspoon FXM Organic Garlic Powder, divided
  • ½ teaspoon FXM Sea Salt
  • ¼ teaspoon freshly ground FXM Organic Pepper
  • ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon rind
  • ½ teaspoon FXM Organic Dijon Mustard

Preheat oven to 425 degrees.  Coat a baking sheet with nonstick cooking spray.  Place oil in a shallow dish and add asparagus, rolling in oil to coat.  Combine cheese, crumbs, ½ teaspoon garlic powder, salt and pepper. Arrange asparagus, touching, in a single layer on baking sheet.  Sprinkle crumbs over asparagus.  Bake 8 to 10 minutes or until crumbs are golden.  Meanwhile, combine mayonnaise, lemon juice, lemon rind, mustard and remaining garlic powder.  Serve asparagus with lemon aioli sauce.


Roasted Asparagus

Don’t forget the greens! Roasted Asparagus as a great side dish for any meal.

What You Will Need:

  • 2 Tbsp. butter melted
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. chopped fresh thyme
  • 3/4 tsp. salt
  • 2 lbs. asparagus spears

What You Do:

  1. Preheat oven 450 degrees.
  2. Combine all ingredients except asparagus, stirring well with a wire wisk.
  3. Snap off tough ends (bottoms) of asparagus.
  4. Arrange asparagus in a single layer on a jelly roll pan coated with cooking spray.
  5. Cover with foil, bake at 450 degrees for 5 minutes.
  6. Uncover & bake 10 more minutes.
  7. Pour mixture over asparagus and toss gently to coat.
  8. Serve immediately.

Makes 8 servings.