Purple Beet Carrot And Onion Medley Recipes
SWEET ONION & CARROT MEDLEY
Carrots, onion and peas, oh my! Tender veggies are tossed in a tasty honey-garlic mixture. Keep in mind that olive oil pours quickly, so it's a good idea to measure it-even an extra teaspoon adds 40 calories and 4.5 g fat. -Fran Scott, Birmingham, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a large skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas; cover and cook 3 minutes longer. Drain; remove from pan and set aside., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the chives, honey, salt, pepper and vegetables; heat through.
Nutrition Facts : Calories 86 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PURPLE BEET, CARROT, AND ONION MEDLEY
A delicious combination of purple veggies. They each retain their unique flavor while complementing each other nicely.
Provided by Jennifer
Categories Onion Side Dishes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine beets, carrots, and onion in a casserole dish. Pour vinegar over vegetable mixture; season with salt and pepper. Cover dish with aluminum foil.
- Bake in the preheated oven until vegetables are tender, about 40 minutes.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 15.2 g, Fat 0.3 g, Fiber 4 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 187.6 mg, Sugar 8.5 g
MEDLEY OF ROOT VEGETABLES WITH CIPOLINE ONIONS AND HERBS
Categories Onion Roast Christmas Thanksgiving Wheat/Gluten-Free Rosemary Beet Carrot Parsnip Turnip Fall Thyme Rutabaga Christmas Eve Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Mix thyme and next 3 ingredients in large bowl. Transfer half of herb mixture to small bowl; set aside. Add oil to herb mixture in large bowl. Transfer 1 1/2 tablespoons herb-oil mixture to medium bowl; add beets and toss to coat. Add remaining vegetables to herb-oil mixture in large bowl; toss to coat. Transfer vegetables and beets to prepared baking sheet, placing beets in 1 corner to avoid coloring other vegetables. Sprinkle vegetables with salt and pepper. Roast until brown and tender, stirring once, about 40 minutes.
- Mix broth and balsamic vinegar into reserved herb mixture in small bowl. Pour over roasted vegetables. Roast until liquid evaporates and vegetables are slightly glazed, about 5 minutes. Serve hot or at room temperature.
- *Available at specialty foods stores and some supermarkets.
COLORFUL VEGETABLE MEDLEY SIDE DISH
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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