ROASTED ROOT JUMBLE WITH FETA CHEESE
Provided by Aarti Sequeira
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the ground cumin, ground coriander, and olive oil. Add 1/2 teaspoon salt and a generous grinding of black pepper.
- Lay the fennel, red onions, lemons, and carrots in a baking dish. Pour the spiced oil over the vegetables and toss to coat. Bake for 30 minutes. Sprinkle feta cheese over the top and bake until the vegetables are caramelized and soft, another 15 minutes.
- Cook's Note: I serve this over a simple soft polenta. Delicious and hearty!
SEASONED ROASTED ROOT VEGETABLES
I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later.
Provided by MissyDi
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
- Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 29.9 g, Fat 3.1 g, Fiber 6.2 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 47.1 mg, Sugar 6.7 g
ROASTED ROOT VEGETABLES
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Place the root vegetables and onion in a roasting pan.
- Toss the vegetables with the olive oil and salt to taste.
- Do not crowd the vegetables.
- Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
- After 30 minutes, scatter the garlic cloves in with the vegetables.
- Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1
FETA ROASTED POTATOES
This is a Greek-ish, lemony take on roasted potatoes that are simple to make and fancy enough for company!
Provided by gibsey23
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
- Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
- Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 68.1 g, Cholesterol 18.9 mg, Fat 15.1 g, Fiber 8.5 g, Protein 10.8 g, SaturatedFat 4.7 g, Sodium 1577.4 mg, Sugar 5 g
ROASTED VEGETABLES AND FETA
Make and share this Roasted Vegetables and Feta recipe from Food.com.
Provided by kolibri
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
- Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
- Bake in oven for 20 minutes.
- Sprinkle with crumbled feta cheese. Serve.
Nutrition Facts : Calories 122.3, Fat 5.3, SaturatedFat 1.3, Cholesterol 4.3, Sodium 70, Carbohydrate 16.1, Fiber 3.7, Sugar 7, Protein 6.9
ROASTED FETA
Try this simple way to cook with feta. Using just four ingredients - feta, veg antipasti, lemon and pitta bread - you can serve up a delicious lunch for two
Provided by Esther Clark
Categories Lunch, Side dish, Vegetable
Time 25m
Number Of Ingredients 4
Steps:
- Tip the antipasti and its oil into a roasting tin, squeeze over the lemon juice, reserving the zest, and place the feta in the middle of the tin. Season with black pepper and drizzle over a little extra olive oil. Bake in the oven at 180C/160C fan/gas 4 for 25 mins. Toast the pittas for 1-2 minutes until warmed through. Scatter the lemon zest over the feta. Serve with the pittas.
Nutrition Facts : Calories 540 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 7.9 milligram of sodium
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