Roastedgardenharvestcasserolewithredpotatoes Recipes
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
ROASTED GARDEN HARVEST CASSEROLE WITH RED POTATOES
This tangy dish was inspired by grandmother, Mamitsa, who immigrated from Greece in the early 1900's. She was a fantastic cook and a real inspiration to the whole family. It's a great hot side dish for a BBQ and easy to make for a small family or a crowd and easy to adjust to whatever is available from the garden or produce aisle. I have created all kinds of variations over the years as more ingredients became more easily available, so feel free to experiment! I cut the potatoes into 8ths, the broccoli into individual florets and the zucchini into 1/2 inch thick coins to make sure the cooking time was about the same for everything. Feel free to substitute any combination of the following cauliflower, broccollini, mushrooms, artichoke hearts, asparagus, roasted red peppers, onions, as much or as little garlic as you like, possibly some cherry tomatoes at the end for color! It's a fantastic way to take advantage of summer's bounty!
Provided by Pegasus from SF
Categories Potato
Time 55m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Spray a 9-13 casserole with non-stick spray.
- Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
- Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
- Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
- Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.
Nutrition Facts : Calories 171.2, Fat 10.6, SaturatedFat 1.5, Sodium 503.1, Carbohydrate 18.5, Fiber 2.6, Sugar 3.1, Protein 3.2
ROASTED POTATOES
Roasted potatoes make for a classic side dish, and pair well with any number of mains.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place potatoes and garlic on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until dark golden brown, 30 to 45 minutes. During the last 5 minutes of roasting, increase the temperature to 500 degrees and sprinkle with rosemary. Remove from oven, and serve.
ROASTED BUTTERNUT CASSEROLE
Sometimes the simplest ingredients together taste amazing. This recipe is dead-easy to assemble and goes well with anything!
Provided by Bokenpop aka Mad
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix vegetables and oil together until well coated.
- Place in a greased ovenproof dish.
- Sprinkle over desired amount of garlic salt.
- Bake at 180C for 45 minutes.
Nutrition Facts : Calories 166.2, Fat 7, SaturatedFat 0.9, Sodium 8.5, Carbohydrate 25.3, Fiber 3.6, Sugar 3.8, Protein 2.6
ROASTED POTATOES WITH CHEESE
Provided by Martha Stewart
Categories Holiday Planning & Ideas Easter Easter Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Toss potatoes with oil; season with salt and pepper. Arrange in a single layer on 2 rimmed baking sheets. Roast, flipping halfway through, until tender and golden, about 30 minutes.
- Preheat broiler with rack 6 inches from heating element. Transfer potatoes to a 9-by-13-inch baking dish. Toss with thyme; top with cheese. Broil, rotating pan, until cheese is bubbly, about 2 minutes. Serve warm.
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