ROASTED VEGETABLE CASSEROLE
Roasted Vegetable Casserole, a delicious vegan and Mediterranean diet friendly casserole that is perfect for serving for dinner!
Categories Mediterranean Diet
Time 50m
Number Of Ingredients 10
Steps:
- Start by roasting the vegetables. Preheat the oven to 450 and prep a rimmed baking sheet as needed.
- Combine the vegetables, except for the tomatoes, in a large bowl and toss with the olive oil. You can add any seasonings as desired.
- Transfer the vegetables to the prepped baking sheet and spread them out evenly.
- Roast for 25-30 minutes until tender, stirring the vegetables every ten minutes through roasting.
- Meanwhile, prepare a casserole dish for nonstick (quick spray could work).
- Prepare the cheese sauce.
- Turn the oven down to 350 and transfer the roasted vegetables to the casserole dish along with the tomatoes. Cover with the cheese sauce and return this to the oven for five to ten minutes. Stir the ingredients and serve.
Nutrition Facts : ServingSize 1 g, Calories 68 kcal, Carbohydrate 10 g, Protein 2 g, Fat 3 g, Sodium 68 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g
FALL ROASTED VEGETABLE CASSEROLE
This Roasted Vegetable Casserole is packed with Brussels Sprouts, Butternut Squash, and TONS of Fall Flavor! A delicious Gluten-Free & Vegan side dish.
Provided by Caitlin Shoemaker
Categories Side
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 375F and set a 9×13″ casserole dish. Pour 1/3 cup (80 ml) vegetable broth into a large pot or dutch oven and warm over medium heat. Add in the shallots, onion, and celery. Sauté for 3 to 5 minutes, until translucent. Cook over medium heat until translucent.
- Add the apple, cranberries, rosemary, thyme, salt, and black pepper, to taste. Sauté for an additional 5 minutes, until the apples are tender. Add the butternut squash and Brussels sprouts to the pot and mix to combine.
- Pour a thin layer of vegetable broth in the base of a 9"x13" casserole dish, then add in the vegetable medley from the pot. Pour the remaining vegetable broth over the top of the vegetables, then sprinkle the chopped pecans evenly on top. Drizzle or spray with oil, if desired.
- Bake in the middle rack of the oven for 30 to 35 minutes, or until the squash is tender. If you'd like your vegetables to be more crispy on the top layer, you can broil them on HIGH for 5 or so minutes afterward, watching carefully to they do not burn. Serve warm; store any leftovers in the refrigerator for up to one week.
ROASTED FALL VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.
ROASTED FALL VEGETABLES
I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that's not overpowering. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 110 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY CHEESE FALL VEGETABLE CASSEROLE
As root vegetables come to harvest, try this out. These are the vegetables I use but they can be altered to suit your individual taste. Collectively, everything comes together and everything tastes GOOD even if you don't like parsnips or turnips.
Provided by Phoebe
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
- Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.
- Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.
- Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
- Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.
Nutrition Facts : Calories 437.6 calories, Carbohydrate 57.2 g, Cholesterol 53 mg, Fat 18.4 g, Fiber 8.5 g, Protein 14.3 g, SaturatedFat 11.1 g, Sodium 512.5 mg, Sugar 15.3 g
ROASTED VEGETABLE CASSEROLE
Rich in Beta-carotene without the need for lots of fat. Saving recipe from Cdn Living 1997 magazine for future use.
Provided by karen in tbay
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine lemon juice, butter, basil, thyme, salt and pepper.
- Add potatoes,carrots and leeks; toss to combine.
- Spread in 13 x 9 inch baking dish.
- Drizzle with stock.
- Cover and bake 350F stirring 4 times, for about 1 hour or until vegetables are tender.
- Sprinkle with parsley.
- (Can be covered and refrigerated for up to 12 hours; reheat in 350F oven for 30 to 40 minutes).
Nutrition Facts : Calories 139.4, Fat 1.9, SaturatedFat 1, Cholesterol 4.5, Sodium 276.7, Carbohydrate 28.6, Fiber 4.7, Sugar 7.4, Protein 3
ROASTED AUTUMN ROOT VEGETABLES
Roasting brings out the great flavor of root vegetables. Good anytime, but especially in the fall when good roots are available at farmer's markets.
Provided by WillMetz
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Spray a baking sheet with cooking spray.
- Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
- Spread seasoned vegetables over prepared baking dish.
- Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
- Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
- Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
- Transfer roasted vegetables to a bowl and toss with goat cheese.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 16.3 g, Cholesterol 9 mg, Fat 6.3 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 126.8 mg, Sugar 6.5 g
ROASTED VEGETABLE CASSEROLE
Looking for a wholesome meat-free meal for six? If you have rice on hand, just add a protein and a veggie to produce a meal in minutes - and faster than a take-out order could arrive at your door. With minimal effort, this delicious creation can be on your table in less than 45 minutes any day of the week.
Provided by Mary Jenny
Categories Rice
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425˚F (220˚C). Line a large baking sheet with parchment paper; set aside. Combine broccoli, cauliflower and carrots; toss with oil and garlic. Season with oregano, paprika, salt and pepper. Arrange in single layer on prepared pan; bake for 25 to 30 minutes or until vegetables are tender.
- Meanwhile, cook rice according to package directions. Toss rice with lentils (if using), roasted vegetables and chives.
- For more simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin creation on social media to inspire others.
Nutrition Facts : Calories 511.9, Fat 10.2, SaturatedFat 1.6, Sodium 358.5, Carbohydrate 92.2, Fiber 10, Sugar 4.8, Protein 15.5
ROOT VEGETABLES CASSEROLE FOR WINTER
Saw a picture of this one in *Successful Farming* magazine's January 08 edition and simply HAD to post it for future reference. It looks and sounds so G-O-O-D! Use the veggies in any combination, as long as you end up with 3 cups (plus the carrots, etc.). The original recipe wanted you to boil the onions with the other veggies--but that just didn't appeal to me--so I added the step with sauteeing the onions. Use your favorite melty cheese, we prefer cheddar, the original recipe called for Gruyere. Don't you love having a choice? :rofl:
Provided by Debber
Categories Onions
Time 1h
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chopped vegs in 2 cups water in saucepan & boil; simmer until tender (cooking time will vary depending on which vegs you use--check for tenderness at about 12 minutes); drain.
- While that's bubbling, saute onions in butter; set aside.
- Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
- To veggies, add nutmeg and S & P; then mash or beat until consistency you appreciate--you should have small lumps--unless you like it glue-y!
- Add sauteed onions, crumbs and eggies; mix in lightly.
- Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).
Nutrition Facts : Calories 154.4, Fat 8.2, SaturatedFat 4.5, Cholesterol 78.2, Sodium 418.9, Carbohydrate 15, Fiber 3, Sugar 4.8, Protein 5.8
More about "fall roasted vegetable casserole food"
15 BEST FALL VEGETABLE CASSEROLES IDEAS - WONDERFULDIY
From wonderfuldiy.com
Estimated Reading Time 8 mins
- Baked fall vegetable casserole. Are you still a bit of a learner in the kitchen when it comes to making full dishes and hot side dishes from scratch, but you’re feeling determined to make your family something really satisfying?
- Autumn tian (beets, tomato, and potato bake) Have you actually been hoping to find a delicious casserole recipe that will help you make some of the vegetables your kids won’t eat into a dish so good that they won’t be able to resist, helping them realize how great those things really taste?
- Carrot turnip casserole. Are you actually the kind of vegetable lover who has always loved recipes that let you mash or puree your favourite veggies the most?
- Turnip au gratin casserole. Have we really caught your attention with the whole idea of making recipes with turnips, since they’re one of your favourite vegetables, but you’re just not sure that the idea of mixing in carrots really appeals to you?
- Squash casserole. If we’re being totally honest with you, squash is one of our very favourite things to eat period, even if you expand the category beyond just vegetables.
- Roasted butternut squash with rosemary gratin casserole. Perhaps you’re finding yourself feeling quite enamoured indeed now with the idea of making some kind of gratin style casserole but the previous recipe we showed you just didn’t quite make you feel decided?
- Brussel sprout parsnip casserole. Just in case you’re looking for another way to present vegetables that kids classically don’t like to your little ones in a way that’s so good they just can’t resist them but beets aren’t really the problem, here’s an idea for those who have been shying away from brussel sprouts!
- Cheesy corn casserole. Even though you’re working with vegetables, are you actually feeling in the mood for something that’s a little more of an indulgence, just to treat yourself?
- Savoury pumpkin casserole with herbs. If you’re going to put in all the time and effort it takes to make something vegetable based that really tastes like fall, would you much prefer to do it with pumpkin, since that’s the real start of the season?
- Fall roasted vegetable casserole. Are you actually scrolling through our list and finding that you’re really having trouble choosing between dishes because you just can’t pick which one you like best and want to feature most?
FALL VEGETABLE CASSEROLE | STONYFIELD RECIPES
From stonyfield.com
22 VEGETABLE CASSEROLE RECIPES FOR FALL | ALLRECIPES
From allrecipes.com
Author Mary Claire Lagroue
ROASTED FALL VEGETABLES RECIPE | FOOD NETWORK
From foodnetwork.com
Author First Lady Dr. Jill BidenSteps 3Difficulty Easy
ROASTED VEGETABLE CASSEROLE - THE BUTTERED HOME
From thebutteredhome.com
FALL ROASTED VEGETABLE CASSEROLE - VIRAL RECIPES
From myviraldeliciousrecipes.blogspot.com
FALL ROASTED VEGETABLE CASSEROLE - FROM MY BOWL | RECIPE
From pinterest.ca
FALL ROASTED VEGETABLE CASSEROLE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
FALL VEGETABLE CASSEROLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
75 FALL CASSEROLE RECIPES FOR A CHILLY DAY - TASTE OF HOME
From tasteofhome.com
EASY FALL ROASTED VEGETABLES | VEGETABLE CASSEROLE RECIPES, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love