ROASTED ROOT VEGETABLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
- In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
- In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.
ROASTED VEGETABLE PASTA SALAD
I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 9 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.
Nutrition Facts : Calories 388 calories, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
ROASTED ROOT VEGETABLE AND PASTA SALAD
Pasta salad elevates its game in this hearty version with roasted root vegetables and fresh herbs.
Provided by My Food and Family
Categories Home
Time 50m
Yield 15 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 450°F.
- Mix carrots, onions, parsnips, garlic and 3 Tbsp. oil in large bowl; spread into rimmed baking pan. Bake 35 to 40 min. or until golden brown, stirring occasionally.
- Meanwhile, whisk mustard, vinegar, remaining oil, parsley, chives and pepper until blended.
- Place pasta in large bowl. Add vegetable mixture; mix lightly. Add mustard mixture; toss to coat. Serve warm.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
ROASTED ROOT VEGETABLE PASTA SALAD
Steps:
- In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
- Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.
- Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
- One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
More about "roasted root vegetable pasta salad recipes"
ROASTED ROOT VEGETABLE PASTA - JESSICA LEVINSON, MS, …
From jessicalevinson.com
4.7/5 (6)Category DinnerCuisine VegetarianTotal Time 45 mins
- Preheat oven to 400°F and line two large baking sheets with aluminum foil. Spread sweet potatoes, beets, carrots, and parsnips in a single layer on one baking sheet and toss with half the olive oil and half the salt. Spread the cauliflower and onions on the second baking sheet and toss with the rest of the oil and salt.
- Place both baking sheets in the oven and roast for 20 to 30 minutes, stirring once or twice, until the vegetables are caramelized on the outside and tender on the inside. The cauliflower and onion will need less time than the other vegetables, so keep an eye on them.
- While the vegetables are roasting, cook the pasta according to package directions and prepare the pesto. Reserve some pasta water before draining.
- Bring a medium pot of water to boil. Blanch the kale by adding it to the pot of boiling water and cooking for about 1 to 2 minutes. Remove from pot and run under cold water to stop cooking. Strain and squeeze out excess liquid.
MARINATED VEGETARIAN PASTA SALAD! | RECIPETIN EATS
From recipetineats.com
5/5 (67)Total Time 1 hr 15 minsCategory Mains, Side DishCalories 513 per serving
ROASTED VEGETABLE PASTA SALAD - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 381 per serving
ROASTED ROOT VEGETABLE SALAD RECIPE | MYRECIPES
From myrecipes.com
PASTA SALAD WITH ROAST VEGETABLES RECIPE | GOOD FOOD
From goodfood.com.au
WARM ROASTED FALL VEGETABLE PASTA SALAD RECIPE | KATIE …
From foodnetwork.com
Author Katie Lee BiegelSteps 5Difficulty Easy
10 BEST CHINESE VEGETABLE SALAD RECIPES | YUMMLY
From yummly.com
14 ROASTED VEGETABLE RECIPES — THE MOM 100
From themom100.com
MEDITERRANEAN ROASTED VEGETABLE PASTA - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
ROOT VEGETABLE PASTA GRATIN | SHARE THE PASTA
From sharethepasta.org
RECIPES 2023 - ITALPASTA LIMITED
From italpasta.com
ROASTED VEGETABLE PASTA SALAD - BETTER HOMES & GARDENS
From bhg.com
WINTER SALAD RECIPES THAT LET COLD-WEATHER PRODUCE SHINE
From foodandwine.com
20 WINTER SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
30-DAY HEART-HEALTHY MEDITERRANEAN DIET DINNER PLAN
From eatingwell.com
AIR FRYER BEETS (EASY & QUICK RECIPE) - FOOLPROOF LIVING
From foolproofliving.com
ROASTED ROOT VEGETABLES | KITCHN
From thekitchn.com
ROASTED ROOT VEGETABLES SALAD - A SPICY PERSPECTIVE
From aspicyperspective.com
ROASTED VEGETABLE PASTA RECIPE | EATINGWELL
From eatingwell.com
ROASTED VEGETABLE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
DARINA ALLEN: MAKE THE MOST OF THE SEASON WITH MY VERSATILE …
From irishexaminer.com
ROASTED ROOT-VEGETABLE PIZZA RECIPES – RECIPE ME
From recipeme.co.za
ROASTED ROOT VEGETABLE SALAD – GIADZY
From giadzy.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