EASY ROASTED VEGETABLES
Enjoy roasted veg as a healthy and colourful side dish. You can use any vegetables you like - this recipe is brilliant for clearing out the fridge
Provided by Adam Bush
Categories Side dish
Time 1h
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the broccoli, sweet potatoes, red peppers, courgettes, onion, garlic and tomatoes into a bowl and add the olive oil along with plenty of salt and pepper. Toss well, then tip onto a large baking tray or two smaller trays, ensuring everything is in an even layer.
- Put in the oven and roast for 35-40 mins, tossing halfway, until cooked through and lightly caramelised.
Nutrition Facts : Calories 187 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein
QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
"QUINTESSENTIAL" ROASTED VEGETABLES
Make and share this "quintessential" Roasted Vegetables recipe from Food.com.
Provided by Snezyla21
Categories Vegetable
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Chop the carrots diagonally first, then straight. Cut off the ends of the asparagus, and shave their ends.
- In a stock pot, bring 1 gallon of salted water to a boil. Add onions, let cook 2 minutes, the. Add carrots and asparagus, cook 2 minutes more. Remove everything with slotted spoon and drain all in a colander. Quickly spread out on a baking sheet and place in refrigerator for 5 to 10 minutes to set color.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook until well caramelized on the first side, about 4 minutes. Season with salt and pepper. Turn the mushrooms once, and use a slotted spoon to remove the mushrooms onto the plate.
- In a roasting pan or skillet over medium-high heat, add remaining 1/2 cup of extra-virgin olive oil, onion, and carrots. Caramelize for 2 minutes, and while those are cooking, cut asparagus into thirds. Season carrots and onions with salt and pepper. Add mushrooms to pan with carrots and onions. Add asparagus and garlic to pan.
- Drizzle with more olive oil, if desired, and place pan in the oven. Roast until vegetables are medium brown in color, about 20 minutes. Remove pan from oven and put on stovetop over high heat. Add the fresh thyme, by sprinkling over the top, allowing to crackle, and mixing inches.
- The vegetables can be cooked and left at room temperature at this point for up to 2 hours. Reheat when needed.
Nutrition Facts : Calories 254.1, Fat 20.8, SaturatedFat 2.9, Sodium 46.8, Carbohydrate 16.4, Fiber 4.6, Sugar 6.4, Protein 3.6
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