ROASTED VEGETABLES WITH BALSAMIC GLAZE
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the roasted vegetables: Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
- For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.
ROASTED ROOT VEGETABLES WITH GARLIC
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
- Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
- Serve immediately.
PAULA WOLFERT'S ROASTED VEGETABLES WITH GARLIC AND HERBS
This recipe came to The Times in 1991 by way of Paula Wolfert, the prolific Mediterranean cookbook author and James Beard Award winner. It is a simple treatment she obtained from a woman in Corfu, an island off the coast of Greece in the Ionian Sea. It makes the best of a medley of vegetables - and the recipe can be varied according to what is on hand. "The combination of intense, good flavors - charred tomatoes, Greek olive oil and the herb accents of parsley, dill and mint - is wonderful, she says. Imported feta cheese (this roasted version would be lovely), oily black olives and crusty bread are the best accompaniments. Oh, and wine.
Provided by Moira Hodgson
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set an oven rack in the upper middle position. Preheat the oven to 400 degrees. Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).
- Spread half the tomatoes on the bottom of the dish. Scatter the potatoes, onions, zucchini and celery on top. Lay the remaining tomatoes over the vegetables. Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil. Bake the dishes for 30 minutes. Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing. Serve hot or lukewarm.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 810 milligrams, Sugar 9 grams
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
ROASTED VEGETABLES WITH TARRAGON DIP
This creamy dip-with hints of mustard, honey and tarragon-pairs perfectly with the sweet flavor of roasted veggies.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
- In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.
Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg
ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER
Provided by Brad Avooske
Categories Garlic Herb Mushroom Onion Vegetable Side Roast Vegetarian Quick & Easy Bell Pepper Squash Spring Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
- Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.
OVEN-ROASTED VEGETABLES WITH GARLIC
Categories Garlic Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.
ROASTED VEGETABLES WITH SAGE
When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.-Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 122 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED TARRAGON & GARLIC POTATOES
This side dish is a snap to prepare, which makes it easy enough to serve any night of the week. It's also elegant enough to serve at a dinner party. I especially enjoy the flavor combination of garlic and tarragon.
Provided by MarthaStewartWanabe
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Place the potato pieces in a medium-sized tupperware container and add all other ingredients. Secure lid on container and shake until well combined.
- Dump out onto an ungreased cookie sheet and spread out into a single layer.
- Roast for 20 minutes and turn the potato pieces. Roast for another 15-20 minutes or until potatoes are cooked through and lightly browned.
Nutrition Facts : Calories 196.1, Fat 3.6, SaturatedFat 0.5, Sodium 158.5, Carbohydrate 37.7, Fiber 4.8, Sugar 1.8, Protein 4.4
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- Preheat the oven to 400 degrees F. Line one large baking sheet or two smaller baking sheets with parchment paper.
- In a large mixing bowl, whisk together the olive oil, lemon juice, 2 tbsp of the tarragon, and thyme. Add the vegetables and mix until coated. Transfer to the lined baking sheet(s) and spread out evenly. Make sure they don't overlap. Season generously with salt and pepper.
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