ZESTY ROASTED VEGETABLES
Even picky eaters will devour these tangy veggies. With only 15 minutes of prep, they leave you plenty of hands-free time. -Aims62, TasteofHome.com Community
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese.
Nutrition Facts : Calories 137 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 482mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
EASY ROASTED VEGETABLES
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
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
"QUINTESSENTIAL" ROASTED VEGETABLES
Make and share this "quintessential" Roasted Vegetables recipe from Food.com.
Provided by Snezyla21
Categories Vegetable
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Chop the carrots diagonally first, then straight. Cut off the ends of the asparagus, and shave their ends.
- In a stock pot, bring 1 gallon of salted water to a boil. Add onions, let cook 2 minutes, the. Add carrots and asparagus, cook 2 minutes more. Remove everything with slotted spoon and drain all in a colander. Quickly spread out on a baking sheet and place in refrigerator for 5 to 10 minutes to set color.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook until well caramelized on the first side, about 4 minutes. Season with salt and pepper. Turn the mushrooms once, and use a slotted spoon to remove the mushrooms onto the plate.
- In a roasting pan or skillet over medium-high heat, add remaining 1/2 cup of extra-virgin olive oil, onion, and carrots. Caramelize for 2 minutes, and while those are cooking, cut asparagus into thirds. Season carrots and onions with salt and pepper. Add mushrooms to pan with carrots and onions. Add asparagus and garlic to pan.
- Drizzle with more olive oil, if desired, and place pan in the oven. Roast until vegetables are medium brown in color, about 20 minutes. Remove pan from oven and put on stovetop over high heat. Add the fresh thyme, by sprinkling over the top, allowing to crackle, and mixing inches.
- The vegetables can be cooked and left at room temperature at this point for up to 2 hours. Reheat when needed.
Nutrition Facts : Calories 254.1, Fat 20.8, SaturatedFat 2.9, Sodium 46.8, Carbohydrate 16.4, Fiber 4.6, Sugar 6.4, Protein 3.6
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