THYME-ROASTED VEGETABLES
The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED VEGETABLES
Simple Sautéed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.
Provided by Jaclyn
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- Heat olive oil in a 12-inch skillet over medium-high heat.
- Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
- Add squash, saute 3 minutes.
- Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
- Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.
Nutrition Facts : Calories 195 kcal, Carbohydrate 16 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving
GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE
Categories Mustard Vegetable Side Vegetarian Summer Grill/Barbecue Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Side-dish servings
Number Of Ingredients 20
Steps:
- Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
- Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
- Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
- Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
- Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.
VEGETABLES WITH LEMON SAUCE
Make and share this Vegetables With Lemon Sauce recipe from Food.com.
Provided by Bev. E.
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine cauliflower and carrot in a steamer basket over boiling water.
- Cover and steam vegetables 5-7 minutes.
- Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
- Drain.
- Meanwhile, heat chicken broth in a small saucepan.
- Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
- Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
- Drizzle lemon sauce over vegetables jut before serving.
Nutrition Facts : Calories 81.9, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.1, Sodium 245, Carbohydrate 9, Fiber 1.8, Sugar 2.5, Protein 2.9
LEMON BUTTER SEASONED VEGETABLES
These are great with any kind of beef. My kids love them too! They always fight over the carrots!
Provided by Mikki
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes.
- To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 43.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 958.9 mg, Sugar 3.7 g
SPRING VEGETABLES WITH SHALLOTS AND LEMON
Categories Bean Vegetable Side Sauté Vegetarian Quick & Easy Lemon Asparagus Spring Healthy Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a large skillet, heat 1 tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl. In fat remaining in skillet, sauté snap peas with salt to taste, stirring occasionally, until crisp-tender and add in shallots.
- In skillet, heat remaining tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté asparagus with salt to taste, stirring occasionally, until crisp-tender. Add fava or lima beans and sauté, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring, until just heated through.
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