ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE
Roasting veggies intensifies the flavor, this is a veggie combination that goes well together and seems to all get roasted at the same time, you can also add in potatoes and/or fennel bulb, but remember if you add in veggies such as potatoes or fennel they will take a longer time to cook, just keep and eye on them, and maybe remove all of the other veggies and continue to roast until done. The lemon-mustard vinaigrette can be made ahead of time, and ALL ingredients can be adjusted to suit taste. This is a wonderful side dish to serve with a turkey or roasted chicken dinner. If you like then roast the veggies with fresh garlic mixed with the olive oil.
Provided by Kittencalrecipezazz
Categories Lemon
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 400°F.
- Grease a large baking sheet/pan.
- Mix all the veggies with olive oil and garlic (if using) to coat well.
- Season with salt and pepper.
- Place on the baking pan.
- Roast in oven for about 30-35 minutes, or until tender.
- To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
- Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
- Garnish with fresh herbs if desired.
- Delicious!
Nutrition Facts : Calories 222.1, Fat 18.6, SaturatedFat 2.6, Sodium 51.5, Carbohydrate 13.4, Fiber 3.7, Sugar 7.6, Protein 2.5
ROASTED FALL VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.
ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE
Categories Vegetable Roast Thanksgiving Vegetarian Kid-Friendly Back to School Squash Sweet Potato/Yam Fall Brussels Sprout Bon Appétit Small Plates
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
- Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.
WINTER VEGETABLE ROAST WITH MAPLE-MUSTARD VINAIGRETTE
Provided by Peter Kaminsky
Categories Garlic Onion Side Roast Christmas Vegetarian Rosemary Carrot Parsnip Winter Vegan Thyme Potluck Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
- 3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
- 4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
- 5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
- 6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
- 7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.
GRILLED VEGGIES WITH MUSTARD VINAIGRETTE
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.
Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED FALL VEGETABLES WITH LENTILS
You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. On two baking sheets,arrange carrots, onion, and squash; drizzlewith 2 tablespoons oil, and season with salt andpepper. Roast, turning once, until caramelizedand tender, about 30 minutes.
- Meanwhile,place lentils and shallot in a medium saucepanand cover with water by two inches.Bring to a boil, then simmer, covered, untillentils are tender, about 20 minutes. Drain;discard shallot. Season with salt and pepper.
- Combine vinegar and mustard. Pour remaining3 tablespoons oil in a slow steady stream,whisking constantly. Toss lentils and celerywith vinaigrette and season with saltand pepper. Spoon over roasted vegetables.Garnish with celery leaves.
Nutrition Facts : Calories 333 g, Fat 18 g, Fiber 7 g, Protein 9 g, Sodium 154 g
ROASTED VEGETABLES WITH WALNUTS, BASIL AND BALSAMIC VINAIGRETTE
This colorful veggie dish with red and orange bell peppers, red onions, mushrooms, sugar snap peas and squash is tossed with balsamic vinegar and chopped walnuts and topped with fresh basil.
Provided by California Walnuts
Categories Side Dish Vegetables
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
- Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
- Drizzle with balsamic and toss well. Sprinkle with basil.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 8.8 g, Fat 10.5 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 93.8 mg, Sugar 2.7 g
More about "roasted fall veggies with lemon and mustard vinaigrette recipes"
ROASTED VEGETABLE SALAD WITH CHARRED LEMON VINAIGRETTE
From finefoodsblog.com
BALSAMIC ROASTED VEGETABLES RECIPE - 30-MINUTE SIDE - VEGAN …
From showmetheyummy.com
LEMON VINAIGRETTE - CULINARY HILL
From culinaryhill.com
ROASTED VEGETABLE VINAIGRETTE DRESSING - ALL INFORMATION ABOUT …
From therecipes.info
MUSTARD SAUCE FOR ROASTED VEGETABLES - THERESCIPES.INFO
From therecipes.info
ROASTED VEGETABLES WITH FRESH LEMON AND MUSTARD VINAIGRETTE …
From cooksrecipes.com
RECIPE: WARM ROASTED VEGGIES SALAD WITH HONEY MUSTARD …
From jmoreliving.com
ROASTED ROOT VEGETABLES WITH MUSTARD VINAIGRETTE.
From theelliotthomestead.com
ROASTED AUTUMN VEGETABLES RECIPE - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
EASY OVEN ROASTED FALL VEGETABLES, BEST RECIPES EVER
From intentionalhospitality.com
ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE RECIPE
From pinterest.com
ROASTED VEGETABLES WITH MUSTARD VINAIGRETTE | RECIPE | KITCHEN …
From kitchenstories.com
ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE
From champsdiet.com
TRY THESE ROASTED SPRING VEGETABLES WITH MUSTARD-SHERRY …
From cookinglight.com
LEMON VINAIGRETTE (EASY SALAD DRESSING) - ELAVEGAN | RECIPES
From elavegan.com
ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE RECIPE
From pinterest.com
ROASTED WINTER VEGETABLES WITH CREAMY VINAIGRETTE
From theepochtimes.com
ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE RECIPE
From pinterest.nz
ROASTED FALL VEGETABLE SALAD WITH WARM GOAT CHEESE & HONEY …
From thelunacafe.com
ROASTED VEGGIE BOWLS WITH LEMON-FLAXSEED VINAIGRETTE
From bigflavorstinykitchen.com
SEASONAL ROASTED ROOT VEGETABLES WITH LEMON CAPER VINAIGRETTE …
From theherbeevore.com
LEMON SCENTED ROASTED VEGETABLES WITH A LEMON VINAIGRETTE …
From healingfamilyeats.com
ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE RECIPE
From pinterest.co.uk
RECIPE: ROASTED CABBAGE WITH MUSTARD VINAIGRETTE - FOOD NEWS
From foodnewsnews.com
ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE RECIPE
From pinterest.co.uk
ROASTED VEGGIES & GRAINS SALAD WITH LEMON VINAIGRETTE - ROSS …
From rosscooksthings.com
ROASTED VEGETABLES IN HUMMUS MUSTARD VINAIGRETTE
From mccormickforchefs.com
ROASTED ROOT VEGETABLES WITH MUSTARD RECIPE - FOOD NEWS
From foodnewsnews.com
BALSAMIC ROASTED FALL VEGETABLES - COZY PEACH KITCHEN
From cozypeachkitchen.com
LEMON SCENTED ROASTED VEGETABLES WITH A LEMON VINAIGRETTE
From autoimmunewellness.com
ROASTED SPRING VEGETABLES WITH MUSTARD WHITE COOKING WINE …
From wendypolisi.com
ROASTED FALL VEGETABLES SALAD WITH MISO-APPLE VINAIGRETTE
From livagewell.net
ROASTED VEGETABLES WITH VINAIGRETTE - STUDIO DELICIOUS
From studiodelicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #side-dishes #fruit #vegetables #oven #easy #dinner-party #fall #holiday-event #vegetarian #dietary #low-sodium #low-cholesterol #seasonal #low-calorie #comfort-food #low-carb #healthy-2 #low-in-something #citrus #lemon #squash #taste-mood #equipment #presentation #served-hot
You'll also love