Mixed Vegetable Side Dish Recipes

MIXED VEGETABLE SIDE DISH

Mixed Vegetable Side Dish image

I'm 12 years old and just love to cook. The first time I made this recipe for my family, everyone loved it. I'm sure you will, too!

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 cup sliced celery
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons butter
1-1/3 cups reduced-sodium chicken broth
1/4 cup water
4 cups cubed peeled potatoes
1 cup julienned carrots
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Steps:

In a skillet, saute celery, onion and garlic in butter until tender. Add the broth, water, potatoes, carrots and pepper. Bring to a boil; reduce heat. Cover and simmer 15-20 minutes or until potatoes are tender. Uncover and simmer for 5 minutes or until broth has slightly thickened, stirring occasionally. Sprinkle with parsley; serve immediately.

Nutrition Facts : Calories 101 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

SUPER - EASY FROZEN MIXED VEGGIE SIDE DISHES

Super - Easy Frozen Mixed Veggie Side Dishes image

Turn frozen mixed veggies into a super - easy side dish! I found these recipes in Woman's World magazine. I have not tried these recipe, but I'm posting them for safe keeping.

Provided by internetnut

Categories Vegetable

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 21

Ingredients

frozen mixed vegetables, cooked
jarred alfredo sauce
italian seasoning
parmesan cheese, grated
sliced almonds
frozen mixed vegetables, thawed
fresh squeezed lemon juice
Cheez Whiz
frozen mixed vegetables, cooked
scallion, sliced
cooked crumbled bacon
garlic, herb 'n
1 pinch garlic powder
1 pinch dried thyme
2 tablespoons butter, softened
frozen mixed vegetables, cooked
fresh peeled ginger, grated
1 tablespoon oil
frozen mixed vegetables, thawed
1 dash soy sauce
sesame seeds, toasted

Steps:

Creamy Italian: Combine vegetables, alfredo sauce, and a sprinkle of Italian seasoning in a baking dish. Top with a spoonful of parmesan cheese; broil until golden.
Shortcut Almondine: Toast almonds in a dry nonstick skillet over medium heat until golden, 3 minutes; remove. In same skillet, heated vegetables with a squeeze of lemon juice. Serve sprinkled with almonds.
Easy Cheesy: Heat Cheez Whiz until melted. Pour over vegetables; sprinkle with scallions and bacon.
Garlicky Herb 'N Butter: Stir garlic powder and thyme into butter. Toss with.
vegetables.
Sesame Ginger: Saute ginger in oil until golden, 30 seconds. Stir in vegetables and soy sauce; heat through. Serve sprinkled with sesame seeds.

Nutrition Facts : Calories 81.8, Fat 9.2, SaturatedFat 4.1, Cholesterol 15.3, Sodium 55.1, Carbohydrate 0.2, Protein 0.1

MIXED VEGETABLE BAKE

Mixed Vegetable Bake image

Simple seasonings are all you need to flavor colorful roasted vegetables.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices

Steps:

Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

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