ROOT FOR WINTER VEGETABLES
This medley is an updated version of a recipe my mom grew up with. It's my favorite way to prepare veggies and is marvelous with a batch of hot rolls. -Julie Butler, Puyallup, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil., Peel the beets, parsnips, rutabagas, turnips and carrots; cut into 2-in. pieces. Place in a large bowl; add the onions, salt, peppercorns, bay leaves and remaining oil. Toss to coat., Transfer to three greased 15x10x1-in. baking pans. Place garlic on one of the pans., Bake 35 minutes or until garlic is softened, stirring once. Remove garlic; set aside to cool. Drizzle wine and broth over vegetables. Bake 20-30 minutes or until vegetables are tender. Squeeze softened garlic over vegetables; dot with butter. Transfer to a serving platter.
Nutrition Facts : Calories 117 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 279mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED WINTER VEGETABLES
Hearty yet still light, this recipe is the perfect side for roasted meats. And bonus: leftovers become a quick soup in the blender with a touch of stock.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush 2 large rimmed baking sheets with oil. In a large bowl, toss all vegetables with oil and season with salt and pepper. Divide vegetables between baking sheets. Top with thyme and roast until golden and tender, 30 to 35 minutes, rotating sheets and tossing vegetables halfway through.
Nutrition Facts : Calories 151 g, Fat 6 g, Fiber 3 g, Protein 6 g
HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)
Provided by Natalie Clark
Time 15m
Number Of Ingredients 12
Steps:
- Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
- On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
- Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.
HOT VEGETABLE PLATE
A creamy mustard sauce adds spark to an interesting lineup of vegetables in this perfect fall side dish. I always receive compliments with this special presentation. - Julie Polakowski, West Allis, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Peel kohlrabi, turnip and rutabaga; cut into 1/4-in. slices. Halve the kohlrabi and turnip slices; quarter the rutabaga slices. Place all vegetables in a large saucepan and cover with water; cook until crisp-tender. , Meanwhile, melt butter in a small saucepan; stir in flour. Bring to a boil; cook and stir for 2 minutes. Add salt if desired and pepper. Gradually add milk; cook and stir until mixture boils. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in mustard. , Drain vegetables; serve with warm mustard sauce.
Nutrition Facts : Calories 152 calories, Fat 6g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 146mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
WINTER VEGETABLE POTAGE
Yield 2 Servings; Can be doubled
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium-low heat. Add leeks; cover and cook until just softened, about 5 minutes. Add 3 cups broth, cooked or frozen vegetables, potato, cabbage and rosemary. Bring soup to boil. Reduce heat; partially cover pan and simmer until all vegetables are tender, about 15 minutes. Thin soup, if desired, with additional broth. Season with salt and pepper. Ladle soup into bowls. Sprinkle croutons over.
WINTER VEGETABLE PLATE
This is a hearty side of root vegetables. You may add or substitute turnip, winter squash, brussel sprouts, or sweet potatoes to this. You may also top with grated sharp cheddar and/or toasted hulled pumpkin seeds (pepitas) to it.
Provided by Chef Elaine C.
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450.
- If you used large beets, cut in halfs or quarters. Leave baby beets whole. Place beets on parchment lined foil and drizzle with 1 Tblsp olive oil.
- Wrap foil and roast until tender when pierced with knife tip, about 30 to 45 minutes for small beets, up to 1 !/2 hours for large. Don't overcook. Roast until just tender, not shriveled up.
- Let cool. Then rub skin off with paper towel or clean damp cloth.
- Roast other vegetables: Toss shallots, parsnips, and carrots in a large bowl with the remaining oil.
- Season with salt and pepper.
- Spread in even layer in rimmed baking sheet lined with parchment.
- Sprinkle with rosemary.
- Roast about 30 minutes, turning once. Vegetables should be tender and golden.
- Arrange all vegetables on plate or put in casserole. Top as desired. May be made ahead and rewarmed.
Nutrition Facts : Calories 251.4, Fat 14.1, SaturatedFat 2, Sodium 205.6, Carbohydrate 30, Fiber 7.7, Sugar 16.2, Protein 4.2
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