Jewel Roasted Vegetables Recipes

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JEWEL ROASTED VEGETABLES



Jewel Roasted Vegetables image

This sweet and savory dish is from "The Food You Crave" book by Ellie Krieger. She's the host of the Food Network's "Healthy Appetite" show. You can add or subtract whatever veggies you like or have on hand...in the photos I posted, I added turnips and squash.

Provided by FLKeysJen

Categories     Vegetable

Time 1h55m

Yield 6 1 1/3 cup servings, 6 serving(s)

Number Of Ingredients 10

4 medium beets
3 tablespoons olive oil
1 1/2 lbs carrots
1 1/2 lbs Brussels sprouts
8 large garlic cloves, left unpeeled
1/2 teaspoon salt, plus more
salt, to taste
1/4 teaspoon fresh ground black pepper, plus more
fresh ground black pepper, to taste
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 375 degrees.
  • Put the beets into a small baking dish and rub them with one tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.
  • White the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts and garlic cloves in a large baking dish and toss with the remaining two tablespoons oil. Sprinkle with salt and pepper.
  • After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for one hour more, stirring the vegetable mixture once or twice.
  • Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut.
  • When the beets are cool enough to handle, after about five minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve.

Nutrition Facts : Calories 169.5, Fat 7.7, SaturatedFat 1.1, Sodium 322.6, Carbohydrate 24, Fiber 7, Sugar 10.1, Protein 4.8

EASY ROASTED VEGETABLES



Easy Roasted Vegetables image

Colorful, easy roasted vegetables made for Cook and Book. Delicious.

Provided by Jody Fernandez

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 50m

Yield 8

Number Of Ingredients 12

5 cups cauliflower florets
5 cups broccoli florets
1 pound fresh asparagus, trimmed and halved
4 medium carrots, cut into matchsticks
1 medium red bell pepper, cut into matchsticks
1 medium red onion, sliced and separated into rings
½ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
  • Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
  • Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g

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