Roasted Baby Spring Vegetables Food
ROASTED SPRING VEGETABLES
Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make.
Provided by Sam Hu | Ahead of Thyme
Categories Side Dish
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400F.
- In a large mixing bowl, add potatoes, carrots, asparagus, radishes, parsnips and garlic. Drizzle with olive oil and season with Italian seasoning, soy sauce, vinegar, salt, and pepper. Toss to combine until well coated.
- Arrange the vegetable mixture in a single layer on a large half sheet baking pan.
- Bake at for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.
Nutrition Facts : ServingSize 1 serving, Calories 165 calories, Sugar 5.7 g, Sodium 270.2 mg, Fat 5.1 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 28.4 g, Fiber 5.5 g, Protein 3.8 g, Cholesterol 0 mg
ROASTED BABY SPRING VEGETABLES
I saw this recipe on Cooking Light's website. The addition of radishes was really appealing! They said to use white balsamic vinegar to keep the fresh color of the veggies. Also, use real baby carrots with green tops, not the "baby carrots" they sell in plastic bags, which are not babies at all.
Provided by Chef PotPie
Categories Vegetable
Time 30m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°.
- Combine vinegar and shallots in a small bowl; set aside.
- Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
- Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
- Return pan to oven; bake 5 minutes. Stir in parsley and chives.
Nutrition Facts : Calories 56.5, Fat 2.2, SaturatedFat 0.3, Sodium 234, Carbohydrate 8.6, Fiber 2.6, Sugar 4.3, Protein 1.9
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
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
THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES
This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!
Provided by Chris from Kansas
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- In large plastic bag or bowl, add all ingredients.
- Close bag and shake or toss in a bowl until vegetables are evenly coated.
- Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
- Bake, stirring once, 20 minutes or until vegetables are tender.
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ROASTED BABY SPRING VEGETABLES RECIPE | MYRECIPES
Combine vinegar and shallots in a small bowl; set aside. Step 3. Trim green tops from carrots; discard tops. Combine carrots and the next 5 …
From myrecipes.com
5/5 (4)Calories 127 per servingServings 7
From myrecipes.com
5/5 (4)Calories 127 per servingServings 7
- Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.
MELANGE OF ROASTED BABY VEGETABLES RECIPE | EATINGWELL
2 teaspoons cider vinegar 2 tablespoons chopped fresh flat-leaf parsley, divided 10 sprigs fresh thyme, or lemon thyme Directions Step 1 Preheat oven to 450 degrees F. Bring a …
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Category Vegan Thanksgiving Side Dish RecipesCalories 120 per servingTotal Time 50 mins
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Category Vegan Thanksgiving Side Dish RecipesCalories 120 per servingTotal Time 50 mins
- Preheat oven to 450 degrees F. Bring a medium saucepan of water to a boil. Add onions and boil for 1 minute. Drain and rinse under cold running water. Using a sharp paring knife, trim root ends and peel.
- Combine the onions, carrots, turnips, oil, 1 teaspoon maple syrup, salt, pepper and thyme sprigs in a large bowl; toss to coat well. Spread the vegetable mixture in a single layer on a large baking sheet with sides. Roast, turning the vegetables twice, until tender and lightly browned in spots, about 30 minutes.
- Transfer the vegetables to a large bowl; remove thyme stems. Drizzle with the remaining 1 teaspoon syrup, vinegar and 1 tablespoon parsley; toss to coat. Sprinkle with the remaining 1 tablespoon parsley and serve.
SHEET PAN OVEN ROASTED VEGETABLES | RECIPE | SPRING VEGETABLES …
Jul 29, 2014 - Simple, flavorful, and healthy oven roasted vegetables that take less than 10 minutes of prep work! Nothing beats yummy veggies roasted in the oven!
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Remove the pan from the oven and spread the vegetables over top. Season with salt, pepper, paprika, garlic powder and lemon juice. Return to the oven and roast for 20-25 minutes. Remove and season to taste, serve immediately. Nutrition Facts Roasted Spring Vegetables Recipe Amount per Serving Calories 1615 % Daily Value* Fat 36 g 55 % …
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FOOD & WINE-ROASTED BABY SPRING VEGETABLES – THE UKIAH DAILY …
Bake at 500? for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 ...
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RECIPE FOR ROASTED BABY SPRING VEGETABLES - HEALTHY RECIPES
Roast for 15 minutes and then gently stir the vegetables. 1 pound assorted spring vegetables such as carrots asparagus radishes spring onions or sugar snap peas trimmed or peeled if needed cut into same-size pieces 4 unpeeled garlic cloves 2. Remove from the steamer and place in a large bowl.
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01:00 Asparagus-Spinach Pasta Salad Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. —Kathleen Lucas, Trumbull, Connecticut Get Recipe 2 / 40 Spinach Salad with Rhubarb Dressing Spinach salad is excellent with this tangy topping, which really perks it up.
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Preheat oven to 450 degrees. Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat. Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time.
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Roast for another 5 to 10 minutes. If you're cooking a chicken or a pork roast, simply add the turnips to the pan to roast with them. The juices from the roast will flavor the turnips beautifully. Mix things up by roasting other root vegetables—potatoes, parsnips, carrots, and rutabagas are all goods choices. Cut the vegetables into similarly ...
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Green vegetables, crunchy walnuts, fresh herbs and a touch of butter combine for one flavorful spring side dish. ... 8 ounces green beans, trimmed and cut into 1/2 inch pieces; 8 ounces asparagus, trimmed and cut into 1/2 inch pieces; 1/4 cup ... 45 Min; 4 servings
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COOKING LIGHT - ROASTED BABY SPRING VEGETABLES
Find calories, carbs, and nutritional contents for Cooking Light - Roasted Baby Spring Vegetables and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Cooking Light Cooking Light - Roasted Baby Spring Vegetables. Serving Size : 1 cup. 127 Cal. 76 % 24g Carbs. 14 % 2g Fat. 10 % 3g Protein. …
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TRY THESE ROASTED SPRING VEGETABLES WITH MUSTARD-SHERRY …
Preheat oven to 450°F. Combine small halved carrots, halved radishes, halved shallots, kosher salt, 1 1/2 tsp. olive oil, and 1/4 tsp. black pepper on a rimmed baking sheet. Bake until vegetables are golden, about 20 minutes. Whisk together sherry vinegar, chopped fresh oregano, 1 1/2 tsp. olive oil, whole-grain mustard, and 1/4 tsp. black pepper.
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You can never have too many side dish recipes, so give Roasted Baby Spring Vegetables If you have salt, flat-leaf parsley, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet.
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Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make. Plus, it's so easy to prep and make. Skip to primary navigation
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ROASTED BABY SPRING VEGETABLES RECIPE | RECIPE | VEGETABLE …
Roasted Baby Spring Vegetables | "Great dish for the whole family! Very easy to make, ingredients you will likely have or can easily get, also easily substituted. Cooks up in no time and is ready to impress your guests! Look for baby carrots with tops, which have tender texture and subtly sweet flavor."
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