ROASTED CARAMELIZED VEGGIES RECIPE - (4.7/5)
Provided by AllysKitchen
Number Of Ingredients 5
Steps:
- Clean the veggies and cut as you like. Put on a cookie sheet. Drizzle with olive oil and toss. Mix the salt, red chili flakes and spice mixture in a small bowl, then sprinkle on the veggies and toss again coating all well. Put in the skillet of your choice. I serve directly from this skillet to table. Roast in a preheated 425°F oven about 25 to 30 minutes or until done (use a toothpick to test for doneness). Remove, cover loosely with foil and let the veggies rest.
ROASTED VEGETABLES
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
Provided by Saundra
Categories Side Dish Casseroles Squash Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g
CARAMELIZED VEGETABLES
Substitute green beans for the asparagus if desired. Try some carrots in the mix as well. You can also substitute cider or red wine vinegar for the balsamic if you need to, but I highly recommend the balsamic.
Provided by Karen From Colorado
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat about 1 inch of water in a 3 qt saucepan to boiling.
- Add potatoes and 1/2 teaspoon salt and bring back to a boil.
- Reduce heat, cover and cook about 12 minutes or until potatoes are tender; drain and return to saucepan.
- Meanwhile, heat about 1 inch of water in a 2 qt saucepan to boiling; add asparagus and bring it back to a boil.
- Reduce heat, cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
- While vegetables are cooking, melt butter in a 10 inch skillet over med high heat.
- Cook onion in butter for about 5 minutes, stirring occasionally, until golden brown.
- Stir in vinegar, brown sugar and 1/4 teaspoon salt.
- Pour onion mixture over potatoes and asparagus; stir to coat and sprinkle with ground pepper if desired.
Nutrition Facts : Calories 261, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.1, Sodium 387.2, Carbohydrate 38.6, Fiber 4.4, Sugar 12.4, Protein 5
CARAMELIZED AUTUMN ROASTED VEGETABLES
This recipe is from the November 2009 issue of Food and Wine Magazine. The grated nutmeg and minced ginger flavor this recipe very nicely. The toasted pecans also add a nice touch. I actually used more of the spices because I tend to like more flavor.
Provided by Barbaras cooking ag
Categories Cauliflower
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
- In a large bowl, toss the carrots, parsnips, cauliflower, squash, brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.
- Note: The roasted vegetables can be kept at room temperature for up to 2 hours before serving.
More about "roasted caramelized veggies recipe 475 recipes"
ROASTED CARAMELIZED ROOT VEGETABLES | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hr 25 minsCategory SidesCalories 375 per serving
- In a large bowl, toss the root vegetables together with the olive oil and thyme. Season with salt and pepper.
- Roast for 30 minutes, stir, and continue roasting for another 25 to 30 minutes, or until the vegetables are tender and golden.
CARAMELIZED ROASTED VEGETABLES - HEALTHY LIVING
From healthylivingmarket.com
Estimated Reading Time 1 min
30 BEST POT ROAST RECIPES | EASY CHUCK ROAST RECIPES - FOOD COM
From foodnetwork.com
Author By
ROASTED VEGETABLE RECIPES
From allrecipes.com
ROASTED GNOCCHI WITH CARAMELIZED SHALLOT SAUCE | TRIED AND TRUE …
From triedandtruerecipe.com
ROASTED ROOT VEGETABLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED VEGETABLE SOUP RECIPE - COOK.ME RECIPES
From cook.me
ROASTED SWEET POTATO HASH - SHE LIKES FOOD
From shelikesfood.com
BROADUS IGA - RECIPE: CARAMELIZED ROASTED VEGETABLES
From broadus.iga.com
BEST ROASTED VEGGIES RECIPE | MYRECIPES
From myrecipes.com
ROASTED VEGGIE BREAKFAST CASSEROLE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
SEASONAL ROASTED VEGGIES WITH CARAMELIZED ONION AND BEETS
From thespanishradish.com
ROASTED HONEY NUT SQUASH AND CHICKPEAS WITH HOT HONEY RECIPE
From cooking.nytimes.com
RECIPES CARAMELIZED VEGETABLES | SOSCUISINE
From soscuisine.com
HARPS FOODS - RECIPE: CARAMELIZED ROASTED VEGETABLES
From harpsfood.com
CARAMELIZED ROASTED VEGETABLES - TERI GENTES
From terigentes.com
ROASTED ACORN SQUASH WITH SRIRACHA BUTTER RECIPE
From allrecipes.com
HERITAGE IGA - RECIPE: CARAMELIZED ROASTED VEGETABLES
From heritage.iga.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love