ROASTED VEGETABLE MEDLEY
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
BALSAMIC ROASTED GREEN VEGETABLES
Balsamic Roasted Green Vegetables is a delicious medley of caramelized Brussel sprouts, green beans, broccoli, and asparagus. Fennel, mushrooms, onion, garlic, and basil add more fresh flavor. A delicious side dish that has something for everyone!
Provided by Kim Peterson
Categories Side Dish
Time 35m
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet, or 2 smaller ones, with non-stick cooking spray.
- Place Brussels sprouts, green beans, broccoli, asparagus, mushrooms, fennel, onion and garlic in a large bowl.
- In a small bowl, whisk together the olive oil, vinegar and agave. Pour mixture over vegetables and toss to coat.
- Spread vegetables evenly in a single layer on prepared pan(s). Season with salt and pepper. Place lemon halves on the pan.
- Roast 20-22 minutes in preheated oven until vegetables are softened and caramelized, stirring once halfway through. When cool enough to handle, squeeze the lemons over the roasted vegetables.
- Sprinkle with parmesan cheese and walnuts (optional), basil and parsley. Stir to combine. Season to taste with salt and pepper.
- Serve in a large bowl or platter.
- Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm at 350°F for 10-15 minutes.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 15 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 72 mg, Fiber 5 g, Sugar 6 g, Calories 133 kcal, UnsaturatedFat 6 g
ROASTED GREEN VEGETABLE MEDLEY
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
- Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
- When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.
ROASTED GREEN VEGETABLE MEDLEY
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SIMPLE VEGETABLE MEDLEY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
- Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
- In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
- Recipe provided by Low Cholesterol Olive Oil Cookbook
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
ROASTED VEGETABLE MEDLEY
This was something I came up with yesterday, virtually on the spot. I was hungry for some warm vegetables and came up with this. These are vegetables that I already had so luckily I didn't have to go out to get anything. the only thing with this recipe is that the each vegetable is cut differently.
Provided by Studentchef
Categories Peppers
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Put all vegetables into large baking pan (I use a large disposable pan, but have lost the cover that gave the dimensions for it. Use one that fits all the vegetables at once).
- Add olive oil and red wine vinegar and coat all vegetables using your hands.
- Add garlic powder, salt and pepper and mix well.
- Bake in the oven for 1 hour and 15 minutes. Serve warm.
Nutrition Facts : Calories 81.7, Fat 4.4, SaturatedFat 0.6, Sodium 27.8, Carbohydrate 9.8, Fiber 2.6, Sugar 4.6, Protein 2.7
ROASTED VEGETABLE MEDLEY WITH CHIPOTLE
Medley of sweet potatoes, carrots, and peppers with a chipotle-parsley seasoning.
Provided by awilson0904
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch pan with cooking spray.
- Combine sweet potato and carrots in the prepared pan. Sprinkle with 1/4 cup parsley and 1 teaspoon chipotle pepper powder.
- Cook in the preheated oven for 25 minutes. Add bell pepper and remaining parsley and cook until vegetables are cooked through but slightly crunchy, about 10 minutes more.
- Remove from the oven and add salt and more chipotle powder to taste.
Nutrition Facts : Calories 162 calories, Carbohydrate 36.6 g, Fat 0.7 g, Fiber 7.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 217 mg, Sugar 11.8 g
ROASTED FRESH VEGETABLE MEDLEY
Make and share this Roasted Fresh Vegetable Medley recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut potatoes into 1/8 inch thick slices.
- Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
- Sprinkle lightly with salt and pepper.
- Cut unpeeled eggplant into ½ inch thick slices, then cut slices crosswise in half.
- Slice zucchini and summer squash in the same manner.
- Core and seed peppers, cut into ½ inch thick rings, and then in half to make half rings.
- Cut red onion into ¼ inch thick, half circles.
- Preheat oven to 375°F.
- To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge.
- Drizzle the vegetables with about ½ cup oil and sprinkle with salt and pepper.
- Cover the dish very tightly with aluminum foil.
- Bake for 1½ hours.
- Remove the foil and insert the tomato wedges between the rows of vegetables.
- Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
- Bake the vegetables uncovered 30 to 40 minutes longer.
- Serve warm.
Nutrition Facts : Calories 359.6, Fat 21.1, SaturatedFat 3, Sodium 20.6, Carbohydrate 40.4, Fiber 8.5, Sugar 8.6, Protein 6.2
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