SLOW-ROASTED WINTER VEGETABLES
This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.
Provided by Janis
Categories Side Dish Vegetables Sweet Potatoes
Time 2h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
- Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g
ROASTED WINTER VEGETABLES
A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. -Donna Lamano, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
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.
ROASTED WINTER VEGETABLES
Steps:
- Pre-heat your oven to 375 F.
- Pull the little leaves off of the fresh herb stems until you have about a tablespoon of them. Set them aside along with another few whole sprigs of the herbs.
- Cut the carrots, turnips, parsnips, potatoes, squash, and celery (or celery root) into about 1-inch pieces. Cutting the vegetables the same size helps ensure they cook evenly.
- Transfer the cut vegetables, along with the shallots and garlic, to a large baking pan. Drizzle with olive oil, season with kosher salt and black pepper, sprinkle with the herb leaves and toss to combine. Place the whole herb sprigs in the pan with the veggies.
- Roast for 45 minutes or until the vegetables are lightly browned and tender but not too soft.
- Remove the whole herb sprigs from the pan and let the vegetables cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 313 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 8 g, Protein 5 g, SaturatedFat 2 g, Sodium 133 mg, Sugar 10 g, Fat 14 g, ServingSize 8 Servings, UnsaturatedFat 0 g
ROASTED WINTER VEGETABLES
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt and pepper to taste in a large bowl. Arrange in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown in places, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving.
VEGETABLES SUPREME
An easy, make-ahead vegetable dish. The recipe originally came from Betty Van Kley, from "I've Got A Cook In Kalamazoo!"
Provided by ladyfingers
Categories Cauliflower
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- If using fresh vegetables, break into florets.
- Steam vegetables until almost done.
- Put into a 2 quart buttered baking dish.
- Cover with soup, parmesan cheese and onions.
- Bake, covered at 350 degrees for 15 minutes.
- Remove cover and bake for an additional 15 minutes.
- If microwaving, follow above directions, using a 2 quart glass baking dish. Microwave on high for 4-5 minutes, or until heated through.
Nutrition Facts : Calories 119.9, Fat 5.8, SaturatedFat 2.2, Cholesterol 7.3, Sodium 532.1, Carbohydrate 12, Fiber 3.5, Sugar 3.3, Protein 7
SUPREME GREEN VEGETABLE BAKE
My paternal grandmother passed this recipe down to me. She also offered comments on different ways to prepare this dish, "so as not to become bored with the same old dish over and over." She was a great inspiration for my love of baking and cooking.-Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Fold in broccoli and spinach. Transfer to a greased 13x9-in. baking dish. Sprinkle with French-fried onions. , Bake, uncovered, at 350° for 20-25 minutes or until a thermometer inserted in the center reads 160° and top is lightly browned.
Nutrition Facts : Calories 261 calories, Fat 19g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 591mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.
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