OVEN-ROASTED SPRING VEGETABLE MEDLEY
With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED VEGETABLE MEDLEY
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED WINTER VEGETABLE MEDLEY
This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
- Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
- Remove from oven, combine squash and other vegetables and stir together.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 7 grams
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
ROASTED VEGETABLE MEDLEY
This was something I came up with yesterday, virtually on the spot. I was hungry for some warm vegetables and came up with this. These are vegetables that I already had so luckily I didn't have to go out to get anything. the only thing with this recipe is that the each vegetable is cut differently.
Provided by Studentchef
Categories Peppers
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Put all vegetables into large baking pan (I use a large disposable pan, but have lost the cover that gave the dimensions for it. Use one that fits all the vegetables at once).
- Add olive oil and red wine vinegar and coat all vegetables using your hands.
- Add garlic powder, salt and pepper and mix well.
- Bake in the oven for 1 hour and 15 minutes. Serve warm.
Nutrition Facts : Calories 81.7, Fat 4.4, SaturatedFat 0.6, Sodium 27.8, Carbohydrate 9.8, Fiber 2.6, Sugar 4.6, Protein 2.7
ROASTED VEGETABLE MEDLEY WITH CHIPOTLE
Medley of sweet potatoes, carrots, and peppers with a chipotle-parsley seasoning.
Provided by awilson0904
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch pan with cooking spray.
- Combine sweet potato and carrots in the prepared pan. Sprinkle with 1/4 cup parsley and 1 teaspoon chipotle pepper powder.
- Cook in the preheated oven for 25 minutes. Add bell pepper and remaining parsley and cook until vegetables are cooked through but slightly crunchy, about 10 minutes more.
- Remove from the oven and add salt and more chipotle powder to taste.
Nutrition Facts : Calories 162 calories, Carbohydrate 36.6 g, Fat 0.7 g, Fiber 7.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 217 mg, Sugar 11.8 g
ROASTED VEGETABLE MEDLEY
To me there is nothing better than roasted vegetables. This is a great side dish that can be served with any type of meat or seafood.
Provided by Luby Luby Luby
Categories Onions
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees.
- Line a 10x15 baking sheet with heavy duty aluminum foil.
- In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
- Transfer vegetables to foil lined baking dish and place in single layer.
- Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
- Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.
Nutrition Facts : Calories 105.3, Fat 5.2, SaturatedFat 0.8, Sodium 209.5, Carbohydrate 13.9, Fiber 4.1, Sugar 6.9, Protein 4.2
More about "oven roasted spring vegetable medley food"
ROASTED SPRING VEGGIE MEDLEY RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 1 hr 5 minsServings 8Calories 163 per serving
- Place a rack in center of oven. Preheat oven to 400°F. Line a shallow baking pan with aluminum foil.
- Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt and pepper. Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl. Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables. Roast until tender, 15 to 25 minutes more.
OVEN ROASTED VEGETABLES | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CARNATION ® SPRING VEGETABLE MEDLEY
From carnationmilk.ca
ROASTED SPRING VEGETABLE MEDLEY WITH PARSLEY - GLUTEN …
From glutenfreeliving.com
ROASTED ROOT VEGETABLE MEDLEY – KATE'S GARDEN KITCHEN
From katesgardenkitchen.com
ROASTED ROOT VEGETABLE MEDLEY - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
OVEN-ROASTED SPRING VEGETABLE MEDLEY - PLAIN.RECIPES
From plain.recipes
ROASTED SPRING VEGETABLES - LIFE MADE SIMPLE BAKES
From lifemadesimplebakes.com
HOW TO MAKE A ROASTED VEGETABLE MEDLEY - ESCOFFIER
From escoffier.edu
COLORFUL AND DELICIOUS ROASTED SUMMER VEGETABLE MEDLEY RECIPE
From kudoskitchenbyrenee.com
ROASTED SPRING VEGETABLE MEDLEY | JPMA, INC.
From ebtshopper.com
OVEN ROASTED SPRING VEGETABLE MEDLEY RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED VEGETABLE MEDLEY WITH FRESH HERBS - MARIPOSA FARMS
From mariposafarms.com
OVEN ROASTED SPRING VEGETABLES - BROWN SUGAR FOOD BLOG
From bsugarmama.com
SHEET PAN ROASTED ASIAN VEGETABLE MEDLEY - CREME DE LA CRUMB
From lecremedelacrumb.com
ROASTED SPRING VEGETABLES - AHEAD OF THYME
From aheadofthyme.com
ROASTED SPRING VEGETABLE MEDLEY - GOOD EGGS
From goodeggs.com
ROASTED SPRING VEGETABLE MEDLEY - SO OLIVE
From soolive.com
OVEN ROASTED VEGETABLES: AN EASY VEGETABLE MEDLEY
From originalhomesteading.com
EASY ROASTED VEGETABLE MEDLEY (+ THE BEST SEASONING) - OH …
From ohsweetbasil.com
ROASTED VEGETABLE MEDLEY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
ROASTED ROOT VEGETABLE MEDLEY - PRACTICAL MAMA
From practicalmama.com
ROASTED SPRING VEGGIE MEDLEY RECIPE | RECIPE | VEGGIE MEDLEY …
From pinterest.com
OVEN-ROASTED SPRING VEGETABLE MEDLEY | RECIPE | VEGETABLE …
From pinterest.com
SPICY ROASTED VEGETABLE MEDLEY - TASTYCOOKERY
From tastycookery.com
ROASTED VEGETABLE MEDLEY - BAKE IT WITH LOVE
From bakeitwithlove.com
ROASTED VEGETABLE MEDLEY - FARMGIRL PALEO
From farmgirlpaleo.com
ROASTED VEGETABLE MEDLEY MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
OVEN-ROASTED SPRING VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT
ROASTED WINTER VEGETABLE MEDLEY – LIVE SIMPLY NATURAL
From livesimplynatural.com
ROASTED VEGETABLE MEDLEY - THE WICKED NOODLE
From thewickednoodle.com
OVEN-ROASTED SPRING VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT
ROASTED VEGETABLE MEDLEY | SHARI ROZANSKY
From sharirozansky.com
ROASTED VEGETABLE MEDLEY – RECIPE WONDERLAND
From recipewonderland.com
OVEN ROASTED VEGETABLE MEDLEY : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ROASTED FARMERS’ MARKET VEGETABLE MEDLEY - MEALTHY.COM
From mealthy.com
EASY ROASTED VEGETABLE MEDLEY RECIPE - REAL FOOD REAL DEALS
From realfoodrealdeals.com
THE BEST ROASTED FALL VEGETABLE MEDLEY - THE AVOCADO NUT
From theavocadonut.com
VEGETABLE MEDLEY ROASTED IN OVEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
OVEN-ROASTED VEGETABLE MEDLEY - LOW CARB NOMS
From lowcarbnoms.com
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