ROASTED VEGETABLE MEDLEY
Oven Roasted Vegetables are a colorful, healthy, and easy side dish! Seasoned veggies with just the right balance of tenderness and crispness. Perfection!
Provided by Echo Blickenstaff
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).
- Mix all of the cut up vegetables and garlic in a large bowl.
- Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
- Add rosemary leaves and salt, and toss again.
- Roast the vegetables for about 30-40 minutes, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.
Nutrition Facts : Calories 59 kcal, Carbohydrate 8 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SAUTéED VEGETABLE MEDLEY WITH BACON
Mix up your next meal by adding our Sautéed Vegetable Medley with Bacon recipe. Worcestershire sauce and bacon give the green bean, carrot, sugar snap pea and green pea medley an unmistakable, savory flavor. Plus, our Healthy Living Sautéed Vegetable Medley with Bacon is ready in just half an hour.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
BACON VEGETABLE MEDLEY
Bacon adds a nice smoky flavor to the healthful frozen veggie mix we dressed up in a little parsley and garlic. A versatile a special side from our Test Kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place vegetables and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 13-15 minutes or until crisp-tender, stirring once; drain. Stir in the remaining ingredients.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
BACON & CREAMY VEGETABLE MEDLEY
This recipe starts with bacon and frozen mixed vegetables-and ends as a creamy, bacon-y, veggie side dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Reserve 1 Tbsp. bacon for later use. Cook remaining ingredients in large saucepan on medium heat 8 to 10 min. or until vegetables are heated through and sauce is blended, stirring occasionally.
- Spoon vegetable mixture into serving dish. Sprinkle with reserved bacon.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 5 g, Protein 5 g
SWISS VEGETABLE MEDLEY
Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.
Provided by TTAYLOR239
Categories Side Dish Casseroles
Time 1h10m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
- In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
- Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 33.8 g, Cholesterol 40.1 mg, Fat 36.5 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 15.6 g, Sodium 790 mg, Sugar 1.2 g
BAKED VEGETABLE MEDLEY
If you get all the chopping done the night before, it's smooth sailing when company arrives the next day. "Just prepare this casserole in advance, and bake at serving time," suggests Linda Vail of Ballwin, Missouri.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. , Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.
Nutrition Facts :
CREAMY VEGETABLE MEDLEY
This five ingredient side dish is super easy to make, and actually makes veggies delicious! I like serving this with fish and red grapes - a light, healthy, and tasty meal. From TOH. Enjoy!
Provided by kindcook
Categories Cauliflower
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Mix soup, milk, broccoli, carrots and cauliflower in a 3-qt saucepan over medium-high heat, coating vegetables evenly with sauce.
- Bring to a boil.
- Reduce heat to low, cover and cook 15 minutes or until vegetables are tender.
CREAMY VEGETABLE MEDLEY
Make and share this Creamy Vegetable Medley recipe from Food.com.
Provided by Fantastic Moron
Categories Cauliflower
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 166.3, Fat 12.1, SaturatedFat 6.4, Cholesterol 25.4, Sodium 469.7, Carbohydrate 7.9, Fiber 2.3, Sugar 1.9, Protein 8.1
ROASTED VEGETABLE MEDLEY WITH BACON
Try our delicious Roasted Vegetable Medley with Bacon recipe tonight. A roasted vegetable medley is tossed with vinaigrette and chopped bacon to make this a terrific side dish for an autumn side dish.
Provided by My Food and Family
Categories Recipes
Time 53m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Toss vegetables and bacon with 2 Tbsp. dressing; spread onto 2 foil-covered rimmed baking sheets.
- Bake 35 to 38 min. or until vegetables are tender, stirring after 20 min.
- Spoon vegetable mixture into large bowl. Add remaining dressing; mix lightly. Sprinkle with cheese.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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