OVEN-ROASTED SPRING VEGETABLE MEDLEY
With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED SPRING VEGETABLES
Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make.
Provided by Sam Hu | Ahead of Thyme
Categories Side Dish
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400F.
- In a large mixing bowl, add potatoes, carrots, asparagus, radishes, parsnips and garlic. Drizzle with olive oil and season with Italian seasoning, soy sauce, vinegar, salt, and pepper. Toss to combine until well coated.
- Arrange the vegetable mixture in a single layer on a large half sheet baking pan.
- Bake at for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.
Nutrition Facts : ServingSize 1 serving, Calories 165 calories, Sugar 5.7 g, Sodium 270.2 mg, Fat 5.1 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 28.4 g, Fiber 5.5 g, Protein 3.8 g, Cholesterol 0 mg
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
ROASTED SPRING VEGGIES AND DIP
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl.
- In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer.
- Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.
- For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready.
- For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side.
ROASTED SPRING VEGETABLES
Make and share this Roasted Spring Vegetables recipe from Food.com.
Provided by WorkingMom2three
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place all of the ingredients in a large bowl and toss well. Marinate at room temperature for at least 30 minutes or up to 2 hours.
- Preheat the oven to 425 degrees. Spread the vegetables onto a baking sheet in a single layer. Roast for 30 to 40 minutes, turning occasionally, until the vegetables are crisp-tender and nicely caramelized.
Nutrition Facts : Calories 218.9, Fat 14.3, SaturatedFat 2.1, Sodium 1780.9, Carbohydrate 21.2, Fiber 6.2, Sugar 5.8, Protein 6.7
ROASTED SPRING VEGETABLES
Make the most of the season with our Roasted Spring Vegetables. The prep work is simple and the results are undeniable. Asparagus, onions and red peppers are tossed with a zesty vinaigrette and then placed in the oven to cook. You can't get much simpler than our Roasted Spring Vegetables.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Toss asparagus with 4 tsp. vinaigrette; spread onto 1/3 of the prepared baking sheet.
- Repeat with onions, then peppers.
- Bake 50 to 55 min. or until vegetables are tender and lightly browned.
Nutrition Facts : Calories 80, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
ROASTED SPRING VEGETABLES
Provided by Bon Appétit Test Kitchen
Categories Side Easter Passover Vegetarian Quick & Easy Low Cal Mother's Day Asparagus Carrot Radish Spring Healthy Low Cholesterol Vegan Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.
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