Harvest Medley Food
HARVEST VEGETABLE MEDLEY
This recipe is from Vegetarian Times. Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese and broil in the oven.
Provided by Eat Your Vegetables
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to lowest position. Preheat oven to 450.
- Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
- Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
- Roast 25 minutes, tossing vegetables twice.
- Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
- Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.
Nutrition Facts : Calories 281.8, Fat 7.8, SaturatedFat 1.2, Sodium 85.3, Carbohydrate 51.6, Fiber 10.9, Sugar 11.5, Protein 7.3
HARVEST SQUASH MEDLEY
To me, cooking is an art, and I love trying new recipes. For this one, I dressed up baked butternut squash, sweet potatoes and apples with citrus and spices. -Ruth Cowley, Pipe Creek, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish., In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes. , Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.
Nutrition Facts :
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