GLAZED VEGETABLES
Steps:
- Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy. Toss in the vegetables and season with salt and pepper.
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.
SAUTEED SPRING VEGETABLES
Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (reducing the salt due to the soy sauce). Use red pepper flakes for a little added heat. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour., In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.
Nutrition Facts : Calories 82 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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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BRAISED SPRINGTIME VEGETABLES (VEGAN, PALEO)
From gourmandeinthekitchen.com
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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- Grilled Brussels Sprouts with Bacon & Honey-Balsamic Glaze. This lightning-fast side dish produces deliciously sweet Brussels sprouts, thanks to honey that caramelizes and crispy, salty bacon.
- Honey-Glazed Onions. Onions lose their bite and transform into a mellow, tender veggie when they're baked in the oven with a sweet and tangy sauce.
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- Honey-Mustard Roasted Cabbage. Roasting cabbage brings out its sweet and savory side. Caraway seed is a natural pairing with this cruciferous veggie, and a combination of honey and Dijon mustard deepens the flavor.
- Honey-Chipotle Roasted Broccoli. Honey and chipotle peppers coat roasted broccoli in this sweet and smoky side dish. Serve alongside grilled pork, roasted chicken or with any main dish that could use some kick.
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- Honey-Chipotle Roasted Broccoli. Honey and chipotle peppers coat roasted broccoli in this sweet and smoky side dish. Serve alongside grilled pork, roasted chicken or with any main dish that could use some kick.
- Cheesy Roasted Cauliflower. You'll be craving your vegetables with this easy and oh-so-delicious recipe. Cauliflower gets sweet and tender as it caramelizes from the high heat of roasting.
- Balsamic Roasted Carrots. Roasting carrots brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.
- Roasted Buffalo Cauliflower. Roasted cauliflower gets slathered with Buffalo sauce in this spicy, tangy side dish. Enjoy it as a peppy accompaniment for roasted chicken or on its own with a side of ranch or blue cheese dressing for dipping.
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