Nifs Fall Harvest Vegetable Bake Food

ROASTED FALL VEGETABLES

Roasted Fall Vegetables image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

NIF'S FALL HARVEST VEGETABLE BAKE

Nif's Fall Harvest Vegetable Bake image

Make and share this Nif's Fall Harvest Vegetable Bake recipe from Food.com.

Provided by Nif_H

Categories Yam/Sweet Potato

Time 55m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 1/2 lbs pattypan squash, trim stems short (any colour)
1 lb turnip, cut into large cubes (the size of the squash)
3 large carrots, cut into large slices (the size of the squash)
1 lb sweet potato, cut into large cubes (the size of the squash)
3 sage leaves, torn
freshly ground sea salt and pepper
3 sprigs fresh rosemary
1/4 large red onion, halved and sliced

Steps:

Preheat oven to 375°F.
Heat an oven proof frying pan over medium heat and add oil. I use a cast iron pan.
Add in all veggies and stir to coat with oil. Add sage and salt and pepper to taste.
Top with sliced onion and rosemary sprigs.
Cover with foil and bake for 45 minutes.

Nutrition Facts : Calories 122.2, Fat 5.7, SaturatedFat 0.8, Sodium 71.2, Carbohydrate 17.1, Fiber 2.8, Sugar 4.8, Protein 2.2

ROASTED HARVEST VEGETABLES

Roasted Harvest Vegetables image

This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic powder
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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