Springtime Glazed Veggies Recipes
ROASTED SPRING VEGETABLES
Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make.
Provided by Sam Hu | Ahead of Thyme
Categories Side Dish
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400F.
- In a large mixing bowl, add potatoes, carrots, asparagus, radishes, parsnips and garlic. Drizzle with olive oil and season with Italian seasoning, soy sauce, vinegar, salt, and pepper. Toss to combine until well coated.
- Arrange the vegetable mixture in a single layer on a large half sheet baking pan.
- Bake at for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.
Nutrition Facts : ServingSize 1 serving, Calories 165 calories, Sugar 5.7 g, Sodium 270.2 mg, Fat 5.1 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 28.4 g, Fiber 5.5 g, Protein 3.8 g, Cholesterol 0 mg
APRICOT-GLAZED CHICKEN WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
- Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
- Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.
SPRINGTIME GLAZED VEGGIES
Embrace the warmer weather with our Springtime Glazed Veggies recipe. These Springtime Glazed Veggies add just enough crunch and freshness for the perfect brunch or dinner side. Plus, thanks to a base of fresh sugar snap peas, carrots and radishes, it's a Healthy Living recipe, too!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook carrots in large pan of boiling water 5 to 7 min. or until crisp-tender, adding peas for the last 2 min.
- Meanwhile, cook sugar, dressing and butter in small saucepan on low heat 3 to 5 min. or until dressing mixture is well blended and thickened, stirring occasionally.
- Drain cooked vegetables; return to pan. Add dressing mixture; cook and stir 1 min. or until vegetables are evenly coated with dressing mixture. Stir in radishes and parsley.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
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5/5 (1)Published Apr 5, 2023Category Recipe Roundup
- Roasted Spring Vegetables. To start your journey of new fresh bites is this foolproof roasted spring veggie recipe. It’s effortless and customizable, and cleanup is a breeze.
- Spring Vegetable Risotto with Asparagus, Peas, Radishes, and Leeks. What could be more fitting for spring than creamy risotto with asparagus, peas, radishes, and leeks?
- French Carrot Salad. Whether you’re looking for an Easter side dish or a good way to use up carrots, this French carrot salad is ideal. WANT TO SAVE THIS RECIPE?
- Asparagus Pasta with Lemon. Is anyone in the mood for a healthy spring pasta dinner? I know I am! Trade in your rich Alfredo and heavy marinara for this light tagliatelle dish.
- Asparagus Pasta Salad with Italian Dressing. Heading to a potluck and need to bring a dish? This pasta salad is a prime choice. Everyone loves a good pasta salad and this was made for entertaining.
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- Creamy Salmon Fettuccini and Spring Vegetables. Inspired by pasta primavera, this vegetable-forward dish gets an extra bit of protein from the salmon. The recipe makes the most of seasonal produce like asparagus and peas to create a market-fresh main brightened with lemon zest and dill.
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- Pork And Bok Choy Stir-Fry. Pull out the wok for this one to sear the flavor into every bite. If you don't own a wok, a large cast-iron skillet will make do.
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Reviews 46Category SideCuisine FrenchTotal Time 30 mins
- Place all the ingredients up until the olive oil into the bowl of a food processor and pulse until coarsely chopped.
- Turn on food processor and slowly drizzle in the olive oil until well incorporated. Set aside and make the braised vegetables.
- (Pesto can be made ahead of time and stored in the refrigerator. This recipe makes more than what you will need for one time. Use leftovers as you would any pesto.)
- Heat the butter or olive oil in a large sauté pan over medium-low heat. Add the garlic and cook stirring, until just fragrant, about 1 minute (don’t brown).
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