BAKED VEGETABLES I
Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.
Provided by Klara Yudovich
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
- Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
- Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g
ROASTED HARVEST VEGETABLES
This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
HARVEST ROASTED VEGETABLES
A little bit of salt is the only seasoning you need to oven-prepared veggies. The side dish is done in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Set oven control to broil. Cover 15x10x1-inch pan with foil; spray with cooking spray. Place vegetables in single layer in pan. Spray vegetables with cooking spray. Sprinkle with 1/4 teaspoon of the salt.
- Broil with tops 4 inches from heat about 12 minutes, stirring occasionally, until vegetables are tender. Sprinkle with remaining 1/4 teaspoon salt and lemon-pepper.
Nutrition Facts : Calories 15, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g
OVEN BAKED VEGETABLES
Cook with the skins on. It not only saves on time, but it also saves vital nutrients.
Provided by KRISTAB
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking pan with cooking spray.
- In prepared pan combine potatoes, carrots, onions and bell pepper.
- In a small bowl combine Italian dressing, garlic salt, cayenne pepper and onion salt. Pour over vegetables.
- Bake, covered, for 15 minutes. Uncover, stir and bake for 10 minutes more.
Nutrition Facts : Calories 97.5 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 3 g, Protein 2.1 g, Sodium 224 mg, Sugar 5.8 g
BAKED HARVEST VEGETABLES
Make and share this Baked Harvest Vegetables recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Place the first 6 ingredients into a stainless steel or cast iron pot.
- Cover with a tight fitting lid and bake for 60 minutes.
- Add celery.
- Continue baking for 30 minutes more.
- Remove from oven.
- Place pot on medium heat on stove and bring to a boil.
- Mix 1/3 cup water and arrowroot together until smooth.
- Pour into vegetable mixture, stirring constantly until it thickens and becomes clear.
- Remove from heat.
- Garnish with fresh parsley.
Nutrition Facts : Calories 522.5, Fat 1, SaturatedFat 0.2, Sodium 168, Carbohydrate 83.8, Fiber 15.3, Sugar 18.6, Protein 5.8
ROASTED HARVEST VEGETABLES
Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
- Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.
ROASTED HARVEST VEGETABLES IN A BAKED PUMPKIN
I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut off the top of the pumpkin in such a way that it gives you a"top.
- "Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
- Clean out the inside of the pumpkin and rub with olive oil.
- Sprinkle with a bit of salt and add about 1/2 cup of water.
- Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
- Remove from the oven and set aside.
- Peel and cut the root vegetables in large pieces all about the same size.
- Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
- Close the bag and shake to coat the vegetables well.
- Pour the vegetables in a large roasting pan.
- Add the cut onions, shallots, minced garlic, and herbs.
- Stir with a large spoon.
- Sprinkle with the kosher or sea salt and some black pepper.
- Place the pan, uncovered, in a 425 degree oven.
- Roast for about 20 minutes, shaking the pan two or three times.
- Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
- Continue baking until all veggies are soft, about 10-20 minutes more.
- Remove the vegetables to the warm pumpkin and cover with the top.
- Serve, adding small pieces of the softened pumpkin if you like.
- Remember to remove the bay leaves before eating.
- VARIATIONS: Add some roasted red or green peppers.
- Add a bit of cayenne pepper for a"hot" taste.
PARMESAN HARVEST VEGGIE BAKE RECIPE
This Parmesan Harvest Veggie Bake is so easy to make and full of flavor.
Provided by Kendra Murdock
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cut zucchinis, yellow squash, and tomatoes into thin slices.
- Lay them in a 9x13 pan alternating the order of zucchinis, yellow squash and tomatoes, in rows.
- Drizzle olive oil over the vegetables, and sprinkle Parmesan cheese, garlic salt, and black pepper.
- Place in oven and cook for 30 minutes or until the zucchini becomes flimsy and soft.
Nutrition Facts : Calories 94 kcal, Carbohydrate 5 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 982 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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