Onion Roasted Red Peppers With Sage Recipes

ROASTED PEPPERS & ONIONS

Roasted Peppers & Onions image

Roasted peppers and onions complement just about everything from grilled and roasted meats to seafood. This easy low-carb side dish, with its vibrant color and simple flavor, is sure to become a staple.

Provided by Liv Dansky

Categories Healthy Bell Pepper Side Dish Recipes

Time 35m

Number Of Ingredients 10

Ingredients

1 medium red bell pepper, sliced
2 medium yellow bell peppers, sliced
1 medium orange bell pepper, sliced
1 large red onion, cut into 12 wedges
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh basil

Steps:

Preheat oven to 425 degrees F. Place bell peppers and onion in a large bowl. Add oil, salt and pepper; toss to coat.
Spread the vegetables in a single layer on a large rimmed baking sheet. Bake until tender and charred in spots, 20 to 25 minutes.
Transfer the vegetables to a large serving bowl. Toss with lemon juice, parsley and basil. Serve immediately.

Nutrition Facts : Calories 74.5 calories, Carbohydrate 7.6 g, Fat 4.8 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 295 mg, Sugar 3.7 g

SAGE AND ONION "ROAST"

Sage and Onion

This is the baked terrine I like to make for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens, and [Yorkshire puddings](/recipes/food/views/51159210) . Leftovers can be reheated and served midweek with gravy, steamed green beans, and a generous spoonful of horseradish on the side.

Provided by Mary McCartney

Yield Serves 4

Number Of Ingredients 12

Ingredients

3 tablespoons light olive oil
2 medium onions, finely chopped
2 stalks celery, finely chopped
1/3 cup pine nuts, lightly toasted in a frying pan (no oil needed)
1/3 cup walnut halves, chopped
3/4 cup chestnuts, peeled, cooked, and chopped
3 tablespoons fresh sage, chopped
3 veggie burgers, cooked and crumbled
1 1/4 cups dried breadcrumbs
3/4 cup vegetable stock
3 large, free-range eggs, beaten
sea salt and black pepper, to taste

Steps:

Preheat the oven to 375°F. Line a 9 inch loaf pan (about 4 inches deep) with parchment paper.
In a large frying pan over medium heat, heat the olive oil and gently saute the chopped onions and celery for about 5-10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage, and the crumbled veggie burgers. Saute for a minute or two until heated through. Now add the breadcrumbs and cook for another 8-10 minutes.
Stir in the vegetable stock and cook for a couple of minutes. Transfer the mixture to a large mixing bowl and let cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper, and mix together well.
Spoon the mixture into the lined loaf pan and press it down evenly. Bake the terrine in the middle of the oven for 30 minutes. Remove it from the oven and turn it upside down onto a non-stick baking sheet, peeling away the parchment. Put it back in the oven to bake for 30 more minutes, until the outside is crisp and golden. Slice and serve.

ONION & ROASTED RED PEPPERS WITH SAGE

Onion & Roasted Red Peppers with Sage image

This is a different and very delicious side dish. It is a lovely accompaniment to roasted poultry, I make it quite often for the holidays.

Provided by Kittencalrecipezazz

Categories Peppers

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons oil
3 medium onions, sliced thinly
3 small shallots, chopped
1 pinch brown sugar
3 bell peppers, roasted,red,yellow or orange,or a combination of colours (you can buy these bottled)
2 tablespoons chopped fresh sage or 2 tablespoons dried sage, to taste
1/2 teaspoon salt
pepper

Steps:

Heat oil in a skillet Add onions and shallots; cook on med heat until soft and golden, about 15 mins, stirring frequently, adding brown sugar midway Reduce heat as necessary Spoon into a serving dish Add peppers and their juices, sage and salt, toss well Serve warm.

Nutrition Facts : Calories 119.8, Fat 8.5, SaturatedFat 1.2, Sodium 238.2, Carbohydrate 11, Fiber 2.7, Sugar 4.6, Protein 1.6

ROASTED FENNEL AND PEPPERS

Roasted Fennel and Peppers image

Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

Steps:

Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

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