Vegetable Trio Recipes

ROASTED WINTER VEGETABLE TRIO

Roasted Winter Vegetable Trio image

Take dinner from dull to delicious when you make our Roasted Winter Vegetable Trio. With Brussels sprouts, carrots and potatoes tossed in a zesty dressing, this Roasted Winter Vegetable Trio recipe is a seasonal favorite.

Provided by My Food and Family

Categories Vegetable Recipes

Time 50m

Yield 8 servings, 3/4 cup each

Number Of Ingredients 6

Ingredients

1 lb. Brussels sprouts, trimmed, cut in half
1 pkg. (1 lb.) carrots, peeled, diagonally cut into 1-inch pieces
1 lb. red new potatoes, cut into quarters
1/2 cup KRAFT Zesty Italian Dressing
1 tsp. crushed red pepper
1 cup coarsely chopped walnuts

Steps:

Heat oven to 400ºF.
Toss vegetables with dressing and crushed pepper; spread onto rimmed baking sheet.
Bake 15 min.
Stir in nuts. Bake 20 min. or until potatoes are tender.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g

VEGETABLE TRIO

Vegetable Trio image

Mary Lou Wayman of Salt Lake City, Utah sent in the recipe for Vegetable Trio with its pretty mix of garden-fresh green beans and carrots. It's a nice accompaniment with any meal.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 large carrots, julienned
1/2 pound fresh green beans, cut into 2-inch pieces
1-1/2 cups sliced fresh mushrooms
1 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons butter

Steps:

In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium-heat for 15 minutes or until beans are crisp-tender.

Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 654mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

VEGETABLE TRIO

Vegetable Trio image

Make and share this Vegetable Trio recipe from Food.com.

Provided by Elaniemay

Categories Vegetable

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

Ingredients

4 large carrots, julienned
1/2 lb fresh green beans, cut into 2 in. pieces
1 1/2 cups sliced fresh mushrooms
1 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons butter

Steps:

In large skillet, cook and stir everything over med. heat for 15 min, or until beans are crisp tender.

TRIO OF MIXED GREENS

Trio of Mixed Greens image

I like my greens cooked in a simple fashion. Make a good stock from smoked meat; add the cleaned and trimmed greens, season with salt and pepper, add honey to cut the bitterness. Some people like to add onions and hot peppers to the cook pot. I prefer to sprinkle hot pepper vinegar on the cooked greens, instead. It's just...

Provided by Jackie Garvin

Categories Vegetables

Time 2h30m

Number Of Ingredients 6

Ingredients

1 bunch collard greens
1 bunch mustard greens
1 bunch turnip greens
3 ham hocks
salt, to taste
honey, to taste

Steps:

1. Place ham hocks in stock pot and cover with water. Cook, covered, for one hour until good and tender.
2. Triple wash all the greens and trim. Strip away any large veins. Cut greens into ribbons. Keep collards separate as they require a longer cooking time.
3. After ham hocks have cook sufficiently, add collards and cook for about 15 minutes.
4. Add mustard and turnip greens. After they have cooked down, taste for seasoning and adjust. Continue cooking until greens are to your liking. If they are too bitter for your taste toward the end of cooking, add some honey.
5. Remove ham hocks from pot, dice meat and add back to the greens.
6. Serve with hot pepper vinegar.

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