Roasted Vegetable Medley With Bacon Food

ROASTED VEGETABLE MEDLEY

Roasted Vegetable Medley image

Oven Roasted Vegetables are a colorful, healthy, and easy side dish! Seasoned veggies with just the right balance of tenderness and crispness. Perfection!

Provided by Echo Blickenstaff

Time 45m

Number Of Ingredients 10

Ingredients

3 zucchini squash (cut lengthwise into fourths, and then slice into bite size pieces)
3 yellow squash (sliced same as zucchini)
1 red pepper (cut into 1" pieces)
1 red onion (cut into wedges)
8 ounces whole mushrooms
1 garlic clove (minced)
1 tablespoon balsamic vinegar ((more to taste))
1 tablespoon olive oil
1 tablespoon rosemary leaves
1 teaspoon kosher salt

Steps:

Preheat oven to 450 degrees.
Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).
Mix all of the cut up vegetables and garlic in a large bowl.
Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
Add rosemary leaves and salt, and toss again.
Roast the vegetables for about 30-40 minutes, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.

Nutrition Facts : Calories 59 kcal, Carbohydrate 8 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SAUTéED VEGETABLE MEDLEY WITH BACON

Sautéed Vegetable Medley with Bacon image

Mix up your next meal by adding our Sautéed Vegetable Medley with Bacon recipe. Worcestershire sauce and bacon give the green bean, carrot, sugar snap pea and green pea medley an unmistakable, savory flavor. Plus, our Healthy Living Sautéed Vegetable Medley with Bacon is ready in just half an hour.

Provided by My Food and Family

Categories Home

Time 30m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

1/2 lb. French green beans, trimmed
2 cups thin diagonally cut carrot slices
4 slices OSCAR MAYER Bacon, cut into 1/4-inch-thick slices
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 Tbsp. butter
1/2 lb. sugar snap peas, trimmed, cut lengthwise in half
1 cup frozen peas
2 Tbsp. chopped fresh dill, divided

Steps:

Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.

Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ROASTED VEGETABLE MEDLEY

Roasted Vegetable Medley image

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

Ingredients

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

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 VEGETABLE MEDLEY

Roasted Vegetable Medley image

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

Ingredients

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

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

BACON VEGETABLE MEDLEY

Bacon Vegetable Medley image

Bacon adds a nice smoky flavor to the healthful frozen veggie mix we dressed up in a little parsley and garlic. A versatile a special side from our Test Kitchen.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 cups frozen mixed vegetables
2 tablespoons water
4 bacon strips, cooked and crumbled
1 tablespoon olive oil
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

Place vegetables and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 13-15 minutes or until crisp-tender, stirring once; drain. Stir in the remaining ingredients.

Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

ROASTED GREEN VEGETABLE MEDLEY

Roasted Green Vegetable Medley image

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 10 servings

Number Of Ingredients 15

Ingredients

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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Roasted Vegetable Medley With Bacon Food

ROASTED VEGETABLE MEDLEY

Oven Roasted Vegetables are a colorful, healthy, and easy side dish! Seasoned veggies with just the right balance of tenderness and crispness. Perfection!

SAUTéED VEGETABLE MEDLEY WITH BACON

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

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.

BACON VEGETABLE MEDLEY

Bacon adds a nice smoky flavor to the healthful frozen veggie mix we dressed up in a little parsley and garlic. A versatile a special side from our Test Kitchen.

ROASTED GREEN VEGETABLE MEDLEY

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas

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