BAKED GREEN VEGETABLES
Brussels sprouts, broccoli, asparagus, and spinach are baked with crumbs and cheese and served hot.
Provided by eileen
Categories Side Dish Vegetables Brussels Sprouts
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
- Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
- Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
- Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 12.7 g, Cholesterol 30.1 mg, Fat 11.2 g, Fiber 4.2 g, Protein 8.4 g, SaturatedFat 6.8 g, Sodium 197.4 mg, Sugar 2.2 g
ROASTED GREEN VEGETABLE MEDLEY
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
- Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
- When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.
OVEN BAKED VEGETABLES
Mom made this easy side with fresh vegetables from our garden. Knowing that us kids helped plant, nurture and pick the veggies made it even more tasty! -Joann Jensen (daughter), Lowell, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a greased 2-qt. baking dish, combine the potatoes, carrots, onion, broth and 1 teaspoon seasoned salt. , Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 10-15 minutes longer or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts :
BAKED VEGETABLES I
Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.
Provided by Klara Yudovich
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
- Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
- Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g
ROASTED GREEN VEGETABLE MEDLEY
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GREEN GREEN SPRING VEGETABLES
Steps:
- Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
- When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.
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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.
- Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying.
- Roast Pumpkin With Dukkha and Pomegranate. Any winter squash will work well for this dish—try kabocha or butternut. Get This Recipe.
- A Vegetarian’s Dream Sweet Potato Dinner. Serve creamy sweet potatoes and crispy-edged mushrooms over a bed of herby feta-tahini sauce for a dinner that’s easy, comforting, and perfect for fall.
- Roasted Brussels Sprouts With Warm Honey Glaze. By preheating the baking sheet, you’ll ensure that every sprout in this goes-with-anything side has that irresistible crispy edge.
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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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