Thai Style Roasted Veg Recipes

ROASTED WINTER VEGETABLES IN THAI RED CURRY WITH OPTIONAL CHICKEN

Roasted Winter Vegetables in Thai Red Curry with Optional Chicken image

Oven-roasted, slightly caramelized winter vegetables - parsnips, cauliflower, carrots, sweet potatoes - swim in rich, spicy-sweet Thai red curry sauce. Add chicken for the meat-eaters, and everyone's happy!

Provided by Kare for Kitchen Treaty

Time 1h25m

Number Of Ingredients 17

Ingredients

1 medium sweet potato (peeled and cut into a 1/2-inch dice (about 2 cups diced))
2 medium parsnips (peeled and cut into a 1/2-inch dice (about 1 cup diced))
1/2 medium head cauliflower (cut into 1-inch pieces (about 2 cups))
2 medium carrots (peeled and cut into a 1/2-inch dice (about 1 cup diced)(or 1 cup baby carrots))
1 medium red bell pepper (seeds and stem discarded and cut into 1-inch pieces)
1 small yellow onion (peeled, quartered and then cut into eighths)
2 tablespoons olive oil or vegetable oil
1/2 teaspoon kosher salt
2 approximately 14-ounce cans lite coconut milk
3 tablespoons Thai red curry paste
2 tablespoons brown sugar
2 teaspoons soy sauce
1 8-ounce package sliced white button mushrooms
1/2 cup fresh Thai basil (lightly packed and roughly chopped (plus more for serving if desired))
White or brown rice for serving
Fresh lime slices and Sriracha sauce for for serving (if desired)
1 pound boneless (skinless chicken breasts, cut into 1-inch pieces)

Steps:

Preheat oven to 425 degrees Fahrenheit. Place sweet potatoes, parsnips, cauliflower, carrots, bell pepper, and onion in a large bowl and toss with oil until coated. Spread in a single layer on a cookie sheet and sprinkle with salt. Roast veggies, turning occasionally, for 30 - 40 minutes, until tender and browned on parts.
While the vegetables are roasting, start the sauce. In a large pot over medium-high heat, bring the coconut milk, curry paste, brown sugar, soy sauce, mushrooms, and basil to a boil. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
If adding chicken to half, add a little olive oil to a skillet heated to medium high and add the chicken. Sprinkle with a little kosher salt and pepper. Cook, stirring occasionally, until chicken is completely cooked through and browned on some sides, about 10 minutes. Set aside.
Pour the oven-roasted veggies into the sauce, and stir gently to combine. Transfer about one-third of the veggie and sauce mixture to the skillet with the chicken, and mix.
Serve in individual bowls scooped over rice, if desired, along with fresh lime wedges for squeezing over the top (essential in our book!), fresh torn basil, and we also like a good squirt of Sriracha sauce, too.

ROASTED VEGETABLES WITH THAI VINAIGRETTE (THAILAND)

Roasted Vegetables with Thai Vinaigrette (Thailand) image

Provided by Anne Burrell

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 baby fennel bulbs, cut in 1/2 lengthwise
2 baby bok choy, cut lengthwise into quarters
1 red onion, rood end trimmed but left on, cut into thin wedges
3 Fresno peppers, cut lengthwise into quarters
3 baby eggplants, cut lengthwise into quarters
2 tablespoons vegetable oil
Kosher salt
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated ginger
1 garlic clove, smashed and finely chopped
2 tablespoons fish sauce
1 teaspoon sambal oelek
3 tablespoons rice wine vinegar
1 tablespoon palm sugar
2 tablespoons chiffonade Thai basil leaves
1 green papaya, peeled and julienned
1 lime, cut into wedges
1/4 cup chopped peanuts
2 tablespoons chopped cilantro leaves

Steps:

Preheat the oven to 375 degrees F.
Put all the vegetables on a baking sheet and toss with the oil to coat. Sprinkle with salt and roast until they are soft and pliable, about 15 to 20 minutes.
While the vegetables are roasting whisk together all of the ingredients for the vinaigrette in a small bowl. Remove the vegetables from the oven and put them in a bowl along with the papaya. Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed. Add the basil and papaya and toss. Arrange on a pretty platter alternating the vegetables. Garnish with the lime wedges, peanuts, and cilantro. Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve. Delicious!

EASY ROASTED VEGETABLES

Easy Roasted Vegetables image

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

Ingredients

5 cups cauliflower florets
5 cups broccoli florets
1 pound fresh asparagus, trimmed and halved
4 medium carrots, cut into matchsticks
1 medium red bell pepper, cut into matchsticks
1 medium red onion, sliced and separated into rings
½ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

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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