ROASTED ROOT VEGETABLES
Maple syrup and warm, fall spices add a touch of sweetness to easy roasted beets, carrots, parsnips, turnips, and sweet potatoes.
Provided by Nava Atlas
Categories HarperCollins Side Vegetable Vegetarian Vegan Wheat/Gluten-Free Maple Syrup Cinnamon Rosemary
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F.
- Combine all the vegetables in a large mixing bowl.
- Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
- Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
- Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
- Variations:
- Though they break the root veggie theme, brussels sprouts and/or thinly sliced red onions are terrific additions, lending a nice contrasting flavor and color.
- Stir in ribbons of collards or lacinato kale about 10 minutes before the vegetables are done.
- Experiment with other root veggies, including ordinary white or yellow potatoes, Jerusalem artichokes, Chioggia beets, rutabagas, and daiko.
ROASTED VEGETABLES
Provided by Roberto Santibañez
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Combine leeks, turnips, and sweet potatoes in large roasting pan. Top with bay leaves and drizzle with 2 tablespoons oil. Sprinkle with thyme, salt, and freshly ground black pepper, and toss to coat thoroughly.
- Place garlic, cut side up, on a piece of foil and drizzle with remaining tablespoon oil. Wrap garlic in foil and place on oven shelf. Place roasting pan next to garlic in oven, and roast until vegetables are just tender and slightly browned, about 35 minutes.
- Unwrap garlic. Squeeze cloves from their skins, slice cloves, and toss with roasted vegetables. Serve with Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce .
OVEN ROASTED VEGETABLES
Great with just about any main dish.
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450°F.. Whisk oil, vinegar and oregano in small bowl to blend. Season dressing with salt and pepper. Combine zucchini, asparagus, bell peppers and garlic in large bowl. Add 1/4 cup dressing and toss to coat. Arrange on large baking sheet. Sprinkle with salt and pepper.
- Combine potatoes, carrots and turnips in same large bowl. Add 1/4 cup dressing and toss to coat. Arrange on another large baking sheet. Sprinkle with salt and pepper.
- Place sheet with potatoes on top rack. Bake 10 minutes. Place sheet with zucchini on bottom rack. Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 minutes longer. Arrange vegetables on large platter. Serve warm or at room temperature, passing remaining dressing separately.
ROASTED BABY VEGETABLES
Provided by Suzanne Tracht
Categories Side Roast Passover Vegetarian Low Cal High Fiber Dinner Carrot Parsnip Squash Zucchini Spring Healthy Low Cholesterol Vegan Potluck Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Combine all vegetables except zucchini in large bowl; toss with 3 tablespoons oil. Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.
- Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
- Add zucchini to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes. DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 350°F oven 8 to 10 minutes.
- Sprinkle vegetables with parsley.
BRANZINO AND ROASTED BABY VEGETABLES WITH TARRAGON-CHIVE OIL
Steps:
- For tarragon-chive oil:
- Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5 tablespoons oil. Season herb oil to taste with coarse salt and pepper.
- For branzino:
- Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add 3 fillets, skin side down. Sauté until brown, about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets. Drizzle each with 1/2 tablespoon herb oil.
- Roast fillets until just opaque in center, about 10 minutes. Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.
- What to drink:
- With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).
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
ROASTED ROOT VEGETABLES
Categories Garlic Onion Potato Side Roast Vegetarian Root Vegetable Beet Turnip Butternut Squash Winter Healthy Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.)
HOMEMADE VEGETABLE BABY FOOD
Homemade baby food is much less expensive than store bought, and it's also nice to know just exactly what you are feeding your precious one! This fast, easy recipe will allow you to be creative with all different kinds of vegetables!
Provided by Amanda J.
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 8
Number Of Ingredients 1
Steps:
- Place a steamer insert into a saucepan and fill with 2 inches of water or just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 10 minutes.
- Transfer steamed carrots to a food processor and process until almost smooth, scraping down sides periodically. Add 1/4 cup water from the saucepan and process until carrots are smooth. Repeat until desired consistency is reached.
- Scoop 1/3 to 1/2 cup pureed carrots into sandwich-size resealable bags. Squeeze bag to remove excess air and seal. Flatten bags and stack in the freezer.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 34.6 mg, Sugar 2.4 g
ROASTED VEGETABLES
This works with a wide range of produce: potatoes, squash, onions, asparagus, cauliflower, baby artichokes, pumpkin, mushrooms, peppers, sweet potatoes, eggplant, zucchini, and Brussels sprouts.
Provided by MLBRUNKER
Categories Potato
Yield 1 batch
Number Of Ingredients 10
Steps:
- Cut your vegetables into serving-sized pieces. Peel the ones you like peeled. (For potatoes cut them and wash off the starch. For eggplants, slice them, salt them a bit and let them set until they begin to "weep," then squeeze out as much moisture as you can.)
- Dry the pieces off and toss them with oil or melted butter (just a LITTLE oil or butter--part of the beauty of this dish is that it's fairly light).
- Lay them out on a parchment-lined baking sheet and bake in a 375F oven for around 20-30 minutes, or until everything starts to look slightly browner than when you put it in.
- Arrange the vegetables on a plate and sprinkle with whatever condiments you like (or have around).
- Note 1: You can roast a piece of fish or chicken (or marinated tofu) on the baking sheet with the vegetables. It makes a nice little dinner. Not much clean-up effort either
- Note 2: This method also works with some fruits--apples, pears, pineapple, stone fruits, figs, bananas, etc. Use butter and sprinkle on a bit of sugar, honey and/or vanilla. Serve plain or with ice, sour or whipped cream
Nutrition Facts :
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