ROASTED FALL VEGETABLES
I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that's not overpowering. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 110 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED FALL VEGETABLES
This recipe for roasted fall vegetables like sweet potatoes and Brussels sprouts is a perfect side dish to accompany your Thanksgiving main.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Spray broiler pan with cooking spray.
- In large bowl, gently toss all ingredients except cooking spray. Pour into broiler pan. Spray vegetable mixture with cooking spray.
- Roast uncovered 35 to 40 minutes, stirring once, until vegetables are tender and browned.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Fat 1, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
ROASTED FALL VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.
ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
BAKED AUTUMN VEGETABLES
Looking for an easy meatless side dish? Then check out this baked vegetable recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Wash the squash. Using a chef's knife, carefully cut off the bottom and stem ends of the squash. Cut the narrow part (neck) from the rounded bottom part of the squash; cut the rounded bottom in half. Using a spoon, scoop out the seeds and fibers from the bottom halves and discard. Using a sharp vegetable peeler, remove the peel from the neck and 2 bottom halves. Cut squash into 1-inch pieces.
- Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Cut each potato into eighths. Peel the onion; cut into 16 wedges and separate pieces. Peel the sweet potato and cut into 1-inch pieces. Peel and finely chop the garlic.
- Heat the oven to 425°F. Spray a 15x10x1-inch pan with the cooking spray. Place the squash, potatoes, onion, sweet potato and carrots in the pan. Pour the oil over the vegetables. Sprinkle with the garlic, sage, rosemary and salt. Stir to coat vegetables.
- Roast uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender when pierced with a fork.
Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 8 g, TransFat 0 g
ROASTED FALL VEGETABLES
With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h20m
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
- Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
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- Oven Polenta With Roasted Mushrooms and Thyme. Sometimes a roasted vegetables recipe isn't just about the veg: It's about the pairing of that perfectly-cooked roasted beauty with something creamy and luscious, like this pot of hands-off polenta.
- Torn Potatoes of Many Colors With Chile-Lime Butter. Sure, you could use just one kind of potato for this pomegranate-topped side dish, but we love to combine a few.
- Roasted Asparagus With Garlic. This quick roasted asparagus recipe yields tender spears and plenty of flavor thanks to a savory mixture of garlic, oil, onion powder, and parsley.
- Roasted Carrots and Parsnips With Citrus Butter. This recipe for the sweetest roasted root vegetables includes a little citrusy butter melted over the vegetable once they are out of the oven.
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- Sheet-Pan Roasted Squash and Feta Salad. Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.
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