Roasted Spring Vegetables Food

ROASTED SPRING VEGETABLES

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.

OVEN-ROASTED SPRING VEGETABLE MEDLEY

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.

ROASTED SPRING VEGETABLES

Steps:

• Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.

ROAST CHICKEN WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

ROASTED SPRING VEGGIES AND DIP

Steps:

• For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl.
• In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer.
• Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.
• For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready.
• For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side.

ROASTED BABY SPRING VEGETABLES

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.

ROASTED SPRING VEGETABLES

Steps:

• Heat oven to 400°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Toss asparagus with 4 tsp. vinaigrette; spread onto 1/3 of the prepared baking sheet.
• Repeat with onions, then peppers.
• Bake 50 to 55 min. or until vegetables are tender and lightly browned.

OVEN-ROASTED SPRING VEGETABLES

Steps:

• Cut off fennel fronds. Slice bulbs in half lengthwise, and cut each half lengthwise again into 3 wedges.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place fennel pieces and potatoes on a rimmed baking sheet. Toss with olive oil, salt, granulated garlic, pepper, paprika, and chili powder.
• Roast vegetables in the preheated oven, tossing halfway, until tender, about 30 minutes.
• Add asparagus, onions, and garlic to the roasted vegetables and gently toss. Continue roasting until asparagus is tender and starting to brown on the tips, 10 to 15 minutes more. Sprinkle Parmesan cheese on top.

SPRINGTIME GLAZED VEGGIES

Steps:

• Cook carrots in large pan of boiling water 5 to 7 min. or until crisp-tender, adding peas for the last 2 min.
• Meanwhile, cook sugar, dressing and butter in small saucepan on low heat 3 to 5 min. or until dressing mixture is well blended and thickened, stirring occasionally.
• Drain cooked vegetables; return to pan. Add dressing mixture; cook and stir 1 min. or until vegetables are evenly coated with dressing mixture. Stir in radishes and parsley.