DIJON OVEN-ROASTED VEGETABLES
Try our Dijon Oven-Roasted Vegetables as a side dish with your lunch or dinner. Our Dijon Oven-Roasted Vegetables recipe is a zesty and colorful dish.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Mix dressing and mustard until blended.
- Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
- Bake 15 min. Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
- Add asparagus mixture to pan with potatoes. Bake 18 to 20 min. or until vegetables are tender.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
DIJON-GLAZED ROASTED ROOT VEGETABLES
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 2/3 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 450°F.
- Toss vegetables with oil in large bowl; spread onto rimmed baking sheet.
- Roast 15 to 20 min. or until vegetables are tender and golden brown. Remove from oven.
- Bring honey, vinegar, mustard, soy sauce and pepper to boil in large skillet on medium-high heat, stirring constantly. Cook and stir 1 min. or until slightly thickened. Remove from heat.
- Add vegetables; stir until evenly coated with glaze. Stir in parsley.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
DIJON VEGGIES WITH COUSCOUS
Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. -Juliana Dumitru, Fairview Park, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place an 18x12-in. piece of heavy-duty foil on a large baking sheet; set aside. , In a large bowl, combine the mushrooms, zucchini and red pepper. Combine the wine, mustard, oil, garlic, horseradish, salt and pepper; drizzle over vegetables. Toss to coat; transfer to baking sheet. Top with a second large piece of foil. Bring edges of foil pieces together; crimp to seal, forming a large packet., Bake at 350° for 20-25 minutes or until vegetables are tender. Open foil carefully to allow steam to escape., Meanwhile, in a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Transfer couscous and vegetables to a large serving bowl; toss to combine. Freeze option: Freeze cooled couscous mixture in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, adding 2-3 tablespoons water to moisten.
Nutrition Facts : Calories 182 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
DIJON ROASTED POTATOES
The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
- Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g
ROASTED ROOT VEGETABLES WITH MUSTARD
The root vegetables are wonderful this way. The mustard oil packs a real whollop. Mustard oil is very strong smelling and extremely hot. "USE SPARINGLY". Once opened, the oil may be refrigerated for up to 6 months.
Provided by Baby Kato
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
- Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
- Let stand 10 minutes and spread in one layer in large baking dish.
- Roast in 375°F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
- Try not to break vegetables when turning.
Nutrition Facts : Calories 287.8, Fat 7.6, SaturatedFat 1.1, Sodium 471.9, Carbohydrate 51, Fiber 7.6, Sugar 6.2, Protein 6
ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE
Roasting veggies intensifies the flavor, this is a veggie combination that goes well together and seems to all get roasted at the same time, you can also add in potatoes and/or fennel bulb, but remember if you add in veggies such as potatoes or fennel they will take a longer time to cook, just keep and eye on them, and maybe remove all of the other veggies and continue to roast until done. The lemon-mustard vinaigrette can be made ahead of time, and ALL ingredients can be adjusted to suit taste. This is a wonderful side dish to serve with a turkey or roasted chicken dinner. If you like then roast the veggies with fresh garlic mixed with the olive oil.
Provided by Kittencalrecipezazz
Categories Lemon
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 400°F.
- Grease a large baking sheet/pan.
- Mix all the veggies with olive oil and garlic (if using) to coat well.
- Season with salt and pepper.
- Place on the baking pan.
- Roast in oven for about 30-35 minutes, or until tender.
- To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
- Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
- Garnish with fresh herbs if desired.
- Delicious!
Nutrition Facts : Calories 222.1, Fat 18.6, SaturatedFat 2.6, Sodium 51.5, Carbohydrate 13.4, Fiber 3.7, Sugar 7.6, Protein 2.5
OVEN-ROASTED WINTER VEGETABLES
I love to oven-roast vegetables year-round, but this recipe is particularly amenable to the winter varietals. If you've never oven-roasted vegetables, you're in for a real treat!
Provided by evelynathens
Categories Yam/Sweet Potato
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450F.
- Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans vegetables should be in single layer).
- Remove from oven.
- Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
- Add vegetables, garlic and herbs.
- Drizzle remaining oil and lemon juice over.
- Season and toss to coat.
- Roast until tender, stirring occasionally, about 1 ¼ hours.
OVEN ROASTED VEGETABLES
This versatile recipe has become a family-favorite as all types of vegetables can be used.
Provided by Cassy
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
- Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
- Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g
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