ROASTED VEGETABLES WITH GREMOLATA
Traditional gremolata, an herb condiment, is made with parsley, lemon peel and garlic. In this recipe, Parmesan and walnuts add richness and crunch that enhance the potatoes and parsnips.-Fran Fehling, Staten Island, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Place the potatoes, parsnips and shallots in a greased shallow roasting pan. Drizzle with 4 tablespoons oil; sprinkle with salt and pepper. Bake at 425° for 45-50 minutes or until tender, stirring occasionally. Drizzle with lemon juice and remaining oil., For gremolata, place walnuts in a food processor; cover and process until coarsely ground. Transfer to a small bowl; stir in the cheese, parsley, lemon zest and juice, oil, garlic and nutmeg. Sprinkle over vegetables. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 17g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 6g fiber), Protein 6g protein.
CHEESY VEGETABLE BAKE
This Cheesy Vegetable Bake casserole has 7 grams of protein and only 4 grams of fat per serving, making it an ideal side dish for any dinner. Using reduced-fat cheeses lowers the fat content of this recipe but does not compromise flavor.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Winter Dinner Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables in the baking dish. Set aside.
- In a medium saucepan, whisk together evaporated milk, onion, flour, garlic and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheddar cheese and cream cheese, whisking until melted and smooth.
- Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkle with bread crumbs. Lightly coat crumbs with additional cooking spray.
- Bake for 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand for 5 minutes before serving. If desired, sprinkle with parsley and/or basil.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 9.9 g, Cholesterol 13.2 mg, Fat 3.8 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 162.7 mg, Sugar 5.6 g
ROASTED CARROTS WITH GREMOLATA
Gremolata is a classic Italian seasoning mixture of parsley, lemon rind, and garlic. In this dish, it really enhances the fresh carrots. This doubles easily. Adapted from Country Living magazine.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 400*F. In a roasting pan, combine carrots, oil and butter. Roast carrots 30 minutes, stirring halfway through bakiing time.
- Meanwhile, in a small bowl, combine parsley, garlic, lemon rind, and salt. Toss carrots with parsley mixture and bake 5 minutes longer. Transfer carrots to a serving dish. Enjoy!
Nutrition Facts : Calories 100.9, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 186.3, Carbohydrate 10.6, Fiber 2.4, Sugar 5.5, Protein 1.1
SALMON GREMOLATA WITH ROASTED VEGETABLES
Easy Baked Salmon Gremolata recipe with Roasted Asparagus and Tomatoes! It's Paleo, Whole30, low carb, low calorie and very healthy!
Provided by Sheena Strain
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Heat your oven to 350F for a fan oven, 380F for non fan oven.
- Blitz the garlic, parsley and almond meal together in a blender or food processor, then stir in the lemon zest.
- Place the salmon fillets on a greased or parchment lined sheet pan. Season the salmon fillets with salt and pepper, brush or spray with a little oil, then carefully press the Gremolata crumb mixture on top.
- If you are using the optional vegetables to roast alongside the salmon, simply toss them in a little oil, place them around the salmon on the sheet pan and season with salt and pepper.
- Bake for 15-20 mins until the fish is cooked through and the tops are golden.
Nutrition Facts : Calories 494 kcal, Carbohydrate 12 g, Protein 42 g, Fat 31 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 83 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
ROASTED TROUT WITH HAZELNUT GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the top third of the oven and preheat to 450 degrees F.
- For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
- In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
- Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
- Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
- Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.
ROASTED CABBAGE WITH BACON GREMOLATA RECIPE
Savor this delicious roasted cabbage, made delightfully crunchy with a sprinkle of zesty and crunchy bacon gremolata with nuts and cheese for topping!
Provided by Grace Fields
Categories Roast
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oven to 400 F. Arrange 2 oven racks in the upper and lower third of the oven.
- Cabbage:
- Slice the cabbage: Peel off 1 or 2 of the thin, limp outer layers of the cabbage.
- Trim the stem so that it is flush with the bottom of the cabbage (if it isn't already).
- Set the cabbage upright and slice into 1-inch thick slices. Don't worry if a few of the outer layers unfurl or fall away.
- Use a pastry brush to cover both sides of the cabbage slices with olive oil, or use fingers to rub the oil in.
- Season both sides with a little salt and pepper.
- Arrange the cabbage slices in a single layer on a baking sheet.
- Roast on the lower oven rack for 35 to 45 minutes, flipping the slices halfway through cooking.
- When done, both sides should be seared an even golden-brown with crispy edges and the center of the slices should be tender.
- Bacon Gremolata:
- While the cabbage is roasting, prepare the bacon gremolata.
- If using unroasted almonds, arrange them on another sheet pan and roast in the upper part of the oven for about 10 minutes, until toasted and fragrant.
- Remove from the oven, cool briefly, then finely chop using a chef's knife (or pulse a few times in a food processor, but be careful not to over-process or it'll turn into almond butter.)
- Cook the bacon in a skillet over medium heat until very crispy. Transfer to a plate lined with paper towels to drain.
- When cool, roughly chop.
- Combine the chopped almonds, chopped bacon, minced parsley, lemon zest, and a pinch of kosher salt in a small mixing bowl.
- Toss to combine and set aside.
- To Assemble:
- As soon as the cabbage slices are done roasting, transfer to a serving platter or individual plates.
Nutrition Facts : Carbohydrate 13.43g, Cholesterol 12.76mg, Fat 21.28g, Fiber 6.26g, Protein 8.28g, SaturatedFat 3.93g, ServingSize 6.00, Sodium 455.47mg, Sugar 0.00, UnsaturatedFat 12.33g
ROASTED ROOT VEGETABLES WITH GREMOLATA
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the roasted vegetables: Put 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut the parsnips, squash and beets into 1 1/2-inch pieces and put in a large bowl. Cut the onion through the stem into chunky pieces and add to the bowl along with the carrots and garlic. Add the olive oil, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
- Carefully remove the hot baking sheets from the oven and brush or drizzle with olive oil. Divide the vegetables between the baking sheets, spreading them out to assure they don't steam while roasting. Roast the vegetables, stirring occasionally, until tender and golden brown, 45 minutes to 1 hour.
- For the gremolata: Meanwhile, combine the mint, parsley, olive oil and lemon zest and juice in a small bowl. Season with salt and pepper.
- Transfer the vegetables to a serving platter and drizzle with the gremolata.
ROASTED TROUT WITH HAZELNUT GREMOLATA
I love all these flavors together - the roasted trout pairs so well with creamy delicata squash, meaty mushrooms and the fresh gremolata.
Provided by Giada De Laurentiis
Categories dinner Main Course
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Position an oven rack in the top third of the oven and preheat to 450 degrees F.
- For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
- In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
- Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
- Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
- Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.
Nutrition Facts : ServingSize 4, Calories 238
ROASTED ROOT VEGETABLES WITH GREMOLATA
Look for young root vegetables that are small enough that you can leave a little of their stems on and preserve their natural shape. If you're using larger root vegetables, cut them in half lengthwise, place them cut side down on a cutting board, and slice on the diagonal. It's important to cut all the vegetables approximately the same size, so they cook evenly. I like to divide the root vegetables between two pans so they aren't too crowded.
Number Of Ingredients 11
Steps:
- Place the lemon zest on a cutting board and chop it coarsely. Place the garlic and parsley on top, and chop the whole mixture together until very fine. This mixture is called gremolata.
- Slice the carrots and parsnips in half lengthwise, leaving the stems attached. If they are on the bigger side then slice each half lengthwise again, into long quarters. Clean the turnips, cut off the tails, and trim the stems, leaving 1/4 inch of the stems. Cut small turnips in halves or quarters; if they're larger, cut them in half and then into 1/2-inch wedges.
- Heat 2 large sauté pans over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Divide the carrots, parsnips, and turnips between the pans and season with 1 teaspoon salt, 1/4 teaspoon pepper, and the thyme. Cook 10 minutes, stirring often, until the vegetables just start to caramelize.
- Add the butter and sauté another 5 minutes, tossing them often. Add the shallots and 1/2 teaspoon salt, and cook another 5 minutes or so, until the shallots and all the vegetables are tender and nicely caramelized. If you're serving dinner soon, turn off the heat and hold them in the pan. Rewarm if necessary. Toss with the gremolata just before serving.
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