Vegepate Recipes

20 GREAT VEGETABLE RECIPES: BEST ROASTED VEGETABLES & MORE!

20 Great Vegetable Recipes: Best Roasted Vegetables & More! image

Here's how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast.

Provided by Sonja Overhiser

Categories Side Dish

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

1 medium head cauliflower (2 pounds)*
1 crown broccoli (1/2 pound)
1 medium red onion
2 medium sweet potatoes (1 1/2 pounds)
1 red pepper
1 yellow pepper
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Old Bay seasoning**
1 teaspoon kosher salt

Steps:

Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.

VEGGIE PATE

Veggie Pate image

Sandwiches and crackers will be transformed into savory wonders by this flavorful spread filled with vegetables, herbs and spices.

Provided by Paula

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 1h15m

Yield 16

Number Of Ingredients 18

Ingredients

1 cup sunflower seeds
½ cup whole wheat flour
½ cup nutritional yeast
½ teaspoon salt
½ cup vegetable oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 ½ cups water
½ teaspoon dried thyme
½ teaspoon dried basil leaves
½ teaspoon dried sage
½ teaspoon dried savory
½ teaspoon ground black pepper
½ teaspoon ground dry mustard

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 7.8 g, Fat 7.1 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 80.4 mg, Sugar 0.7 g

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