Lasagna With Roasted Brussels Sprouts And Carrots Food

LASAGNA WITH ROASTED BRUSSELS SPROUTS AND CARROTS

Lasagna With Roasted Brussels Sprouts and Carrots image

A crowd-pleasing dish with endless varieties. If you are ever in doubt about what sort of casserole to make ahead for a crowd, make lasagna. There are so many versions that will please children and grown-ups, lacto-vegetarians and meat eaters. I like to tuck roasted vegetables into the layers of pasta, marinara sauce, Parmesan and ricotta. In this rendition I used brussels sprouts and carrots; the sprouts are slightly bitter and the carrots sweet. I sliced the brussels sprouts about the same width as the carrots and roasted the two together. Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.

Provided by Martha Rose Shulman

Categories dinner, pastas, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3/4 pound brussels sprouts, trimmed at base and sliced (not much thicker than 1/4 inch; I get about 3 slices out of a small brussels sprout, 4 out of a larger one)
1/2 pound carrots, peeled and sliced on the diagonal
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil, plus additional for oiling baking dish
8 ounces ricotta cheese
1 egg
1 tablespoon water
Very small pinch of cinnamon
Salt and freshly ground pepper
2 1/3 to 2 1/2 cups marinara sauce (more to taste)
7 to 8 ounces no-boil lasagna (depends on the size and shape of your dish)
4 ounces (1 cup) freshly grated Parmesan

Steps:

Heat oven to 425 degrees. Line a sheet pan with parchment. Place brussels sprouts and carrots on the parchment and season with salt and pepper. Toss with 2 tablespoons olive oil until evenly coated. Place in oven and roast 15 to 20 minutes, stirring every 5 to 10 minutes, until tender and lightly colored. Remove from oven and turn heat down to 350 degrees.
Lightly oil a rectangular baking dish.
Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread with an offset or a rubber spatula. Top ricotta with half the brussels sprouts and carrots, and top vegetables with a layer of tomato sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with tomato sauce and Parmesan. Drizzle remaining tablespoon of oil over the top.
Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 20 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 791 milligrams, Sugar 10 grams, TransFat 0 grams

ROASTED BRUSSELS SPROUTS AND CARROTS

Roasted Brussels Sprouts and Carrots image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper

Steps:

Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Nutrition Facts : Calories 269 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 37 grams, Fiber 8 grams, Protein 4 grams, Sugar 7 grams

BRUSSELS SPROUTS AND CARROTS

Brussels Sprouts and Carrots image

Note use the smallest Brussels sprouts you can find preferable fresh from the stalk. Posting this recipe for me to work with and modify mainly. The original was from fooddownunder.com.

Provided by drhousespcatcher

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups onions, chopped
2 garlic cloves, finely chopped
1 lb Brussels sprout, trim and fine chopped
1 large carrot, fine chopped
1/4 teaspoon dried thyme
1/2 cup water
1 red bell pepper, seeded and finely chopped
salt & freshly ground black pepper

Steps:

Pam a skillet.
Cook the onions and garlic in a skillet over medium heat until softened.
Add the sprouts, carrot, thyme and water to this and cook until water has evaporated.
Then add the bell pepper, salt, and pepper, and saute an additional minute.

Nutrition Facts : Calories 83.7, Fat 0.8, SaturatedFat 0.2, Sodium 39.5, Carbohydrate 18.2, Fiber 5, Sugar 6.6, Protein 4

EASY ROASTED VEGETABLE LASAGNA

Easy Roasted Vegetable Lasagna image

Roasted vegetable lasagna that I've made for years.

Provided by cookntraveler

Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

Ingredients

olive oil cooking spray
2 zucchini, sliced
2 green bell peppers, cut in 1-inch pieces
1 (8 ounce) package sliced fresh mushrooms
1 onion, cut into 8 wedges
1 tablespoon chopped fresh basil
1 clove garlic, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
12 lasagna noodles
2 (28 ounce) jars pasta sauce
1 (16 ounce) package shredded mozzarella cheese
1 cup freshly shredded Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g

ROASTED CARROTS AND BRUSSELS SPROUTS

Roasted Carrots and Brussels Sprouts image

Do ahead and 20 minutes before dinner put them in the oven. There is a difference in the flavor when you finish them in the oven.

Provided by Bergy

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 lb baby carrots, whole,par cooked
1/2 lb Brussels sprout, trimmed and par cooked
2 teaspoons olive oil
salt and pepper

Steps:

Steam the brussels sprouts& carrots so they are about half cooked.
Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.

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