ROASTED VEGGIES FOR THE WEEK
We used these veggies as the base of several of our recipes this week. Spin off with your own ideas, or double or triple the recipe and have a supply on hand that will cut down your cooking time all week long.
Provided by Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Toss the broccoli florets, carrots, bell pepper and onion with the olive oil and some salt and pepper in a large bowl. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes.
BEEF ROAST WITH VEGGIES
Easy, Quick and delicious!! Everything in one roaster, serve with a green salad and rolls. Change the veggies to your liking, be sure they are similar in size. Have sour cream and chives ready for the potatoes. recipe #20107 goes really well on this roast.
Provided by Derf2440
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slather the roast with the roast beef slather (recipe on Recipezaar), let rest 15 to 20 minutes, or spread with Dijon mustard.
- In the meantime, spray a roaster with veggie spray.
- Place the thick slices of onion beside each other in the middle of the roaster.
- sprinkle with salt and pepper.
- In a large bowl, place the carrots, mushrooms and potatoes, pour olive oil over, just enough to moisten, stir to coat well.
- Sprinkle veggies with salt and pepper.
- Place the roast on top of the onion slices, cut the bacon into 3 or 4 slices and place on top of the roast, if using.
- Place the whole potatoes, one on each side and one at each end of the roast.
- Place the mushrooms and carrots in the remaining spaces.
- Cook roast and veggies in 400°F oven for 1 hour.
- Roast will be medium rare and potatoes will be fork tender.
FOUR VEGGIE ROAST
This is from a diabetic recipe newsletter in my email. These are most of the things we grow in our garden every summer (except the carrots), so I thought it would be perfect to try. This should go well at potlucks, picnics, and just a weeknight dinner with the fam.
Provided by Redneck Epicurean
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Wash all the vegetables. Peel and trim the carrots and slice into 1/2 inch pieces on the diagonal. Snip the ends off the green beans and snap into 2 inch pieces. Slice the potatoes in half and peel and quarter the onions.
- In a large bowl, combine the remaining ingredients. Toss with the vegetables to coat.
- Spread on a baking dish and bake for 20-25 minutes or until fork tender. Stir once.
Nutrition Facts : Calories 311.2, Fat 5, SaturatedFat 0.8, Sodium 278, Carbohydrate 61.5, Fiber 9.9, Sugar 6.3, Protein 8
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5/5 (1)Category Side DishCuisine VegetablesTotal Time 45 mins
- Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
- Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
- Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.
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Calories 157 per serving
- Preheat oven to 425 degrees F. Thoroughly wash vegetables. To trim and peel carrots, steady each carrot on a cutting board with one hand. Starting at about halfway, peel carrot using swivel vegetable peeler with sweeping movements away from the hand holding the carrot. Turn carrot around; peel other half. Cut carrots, on the bias, if desired, into slices not quite 1/2 inch thick.
- Using kitchen scissors or a small paring knife, snip the tiny ends off green beans. Using hands, snap beans into pieces about 2 inches long. Using a small paring knife, cut new potatoes in half. Peel onion; cut into wedges. In large bowl combine olive oil, soy sauce, garlic, and ginger. Add all the vegetables. Stir gently to coat with seasonings. Spread coated vegetables evenly in a 9x9x2- or 8x8x2-inch baking pan. Sprinkle with pepper. Roast the vegetables, uncovered, for 20 to 25 minutes, or until just tender, stirring vegetables once or twice with long-handled wooden spoon. (Be careful when opening oven door as hot steam from pan may escape.) Test vegetables with fork to check doneness. Makes 3 or 4 servings.
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