SESAME VEGETABLES
When I go out to my garden in summer to "pick" dinner, my family knows I plan to fix this tasty medley. It's just as good during cold weather months using fresh supermarket produce.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 13 servings.
Number Of Ingredients 12
Steps:
- Place cauliflower and beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender, adding broccoli and snow peas during the last 4 minutes. , Meanwhile, in a small skillet, saute the yellow squash, zucchini and onion in 2 tablespoons oil until tender. Remove from the heat; stir in the sugar, sesame seeds, lemon juice, soy sauce and remaining oil. , Transfer cauliflower mixture to a large serving bowl; add squash mixture and toss to coat.
Nutrition Facts : Calories 84 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SESAME ROASTED VEGETABLES
Make and share this Sesame Roasted Vegetables recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, put all of your vegetables, onion, garlic, salt and pepper.
- Add the sesame oil and enough Italian Dressing to coat the vegetables well.
- Let the vegetables marinate for 15-30 minutes, then place the vegetable and marinade into a large baking dish in a 350 degree oven and roast until the vegetables are cooked through and are soft.
- These are great served over basmati rice.
- Option: You can cook the vegetables on an outdoor grill rather than in the oven.
- Use the left over marinade from the bowl to baste the vegetables while they are cooking.
ROASTED VEGETABLES WITH SESAME SEEDS
Steps:
- Preheat oven to 200C or 180 C if fan-forced. Peel pumpkin and cut into large pieces. cut sweet potato into large pieces. Remove seeds and membrane from the capsicum and cut into large pieces. Toss the prepared vegetables together with the potatoes and onions in a large baking dish. Drizzle the combined oil, garlic and honey and toss to combine. Bake for 30 mins or until the vegetables are tender. Remove from oven and sprinkle with sesame seeds and rosemary sprigs. Season with cracked black pepper.
ROASTED RADISHES WITH SOY AND SESAME SEEDS
Steps:
- Preheat the oven to 425 degrees. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
- Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.
SESAME STEAMED VEGETABLES
"Broccoli grows abundantly during the long summer days here in Alaska," Heidi Doudna explains from Fairbanks. "I like to harvest it and freeze it along with julienned carrots, so this is always ready to go. The two vegetables are wonderful together, and the judges at our state fair even awarded this dish a first prize."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the broccoli, carrot, celery, water chestnuts, water and soy sauce; bring to a boil. Cover and steam for 4-6 minutes or until vegetables are crisp-tender. Sprinkle with sesame seeds.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 229mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED CAULIFLOWER WITH SESAME
This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.
Provided by Anthony Bourdain
Categories HarperCollins Side Cauliflower Sesame Roast Vegetable Vegetarian Vegan Wheat/Gluten-Free Dairy Free Peanut Free Tree Nut Free
Yield 4-6 servings, as a side dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F.
- In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
- While the cauliflower roasts, combine the tahini, miso, vinegar, and 1 1/2 tablespoons water in a small mixing bowl, and whisk until smooth.
- Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.
STIR FRIED SESAME VEGETABLES WITH RICE
In this dish, the peanut oil is preferable to the vegetable oil, as the flavor of the peanut oil adds a really nice nutty flavor.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
- Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 42.5 g, Fat 14.8 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 891.8 mg, Sugar 5.9 g
ROASTED VEGETABLES
The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.
Provided by Melissa Clark
Categories dinner, easy, quick, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
- Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
SESAME ROASTED GREEN BEANS
I enjoy roasting green beans, as it changes the texture of the vegetable. The green beans in this recipe turn out tender with chewy, browned sides and a nutty flavor from the sesame oil. I like to add sesame seeds during the last 15 minutes of roasting time for a little extra toasted nuttiness and crunch.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In a large bowl, toss all ingredients (except sesame seeds) until green beans are coated thoroughly.
- Spread beans onto a large baking sheet in one layer.
- Roast for 15 minutes. Remove from oven, roughly turn beans over with a spatula and spread out to one layer once more. Sprinkle evenly with sesame seeds.
- Return to oven and roast for another 15 minutes.
- Remove from oven, serve and enjoy!
Nutrition Facts : Calories 119.7, Fat 9.1, SaturatedFat 1.3, Sodium 152.7, Carbohydrate 9.1, Fiber 4.2, Sugar 1.7, Protein 2.5
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
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