Roasted Vegetables With Thai Vinaigrette Thailand Food

ROASTED ROOT VEGETABLES WITH CIDER VINAIGRETTE

Roasted Root Vegetables with Cider Vinaigrette image

Provided by Kelsey Nixon

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, finely chopped
Kosher salt and cracked black pepper
1/4 cup extra-virgin olive oil
1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
2 large carrots, sliced into 1/2-inch-thick rounds
2 large parsnips, peeled and sliced into 1/2-inch-thick rounds
1 medium red onion, cut into 1-inch-thick wedges
5 garlic cloves, smashed
1 tablespoon fresh thyme leaves, chopped
Kosher salt and cracked black pepper
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar

Steps:

For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.

BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE

Broccoli and Scallions With Thai-Style Vinaigrette image

Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you're lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.

Provided by Colu Henry

Categories dinner, lunch, weekday, vegetables

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds broccoli (about 3 good-sized crowns and their stems), cut into florets
4 scallions, cut into 2-inch pieces
4 tablespoons olive oil
Kosher salt and black pepper
1/4 cup freshly squeezed lime juice (from 1 to 2 limes)
1 scallion, finely chopped
1 1/2 teaspoons light brown sugar
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons fish sauce
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint

Steps:

Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 768 milligrams, Sugar 5 grams

THAI STYLE ROASTED VEG

Thai Style Roasted Veg image

If you want to save time on this meal you can use ready bought red Thai paste, I am posting a method here to make some as bought ones often contain animal products. If you wish you can marinade the tofu in 1 tbsp oil/2 tbsp soy for a couple of hours if you need it "taming" a bit

Provided by PinkCherryBlossom

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons coriander seeds
1 teaspoon cumin seed
1 garlic clove, finely chopped
2 teaspoons fresh ginger, finely chopped
2 teaspoons lemongrass, finely chopped
2 fresh red chilies, de-seeded
2 aubergines, chopped into 2 . 5cm/1 inch pieces
1 lb button mushroom, left whole
16 cherry tomatoes
2 red onions, quartered
250 g firm tofu, cubed
1 tablespoon shoyu or 1 tablespoon light soya sauce
1 tablespoon peanut oil
1 limes, juice of or 1 lemon, juice of, only
2 tablespoons fresh basil, finely chopped

Steps:

Preheat oven 190°C.
First make the red curry paste:.
Put all the ingredients into a blender and blend until they form a smooth, thick paste. Set aside.
Put the vegetables and tofu onto an oven proof tray. Mix the shoyu, groundnut oil and lime or lemon juice and pour over the vegetables. Toss well to coat.
Roast the vegetables for 25 minutes, then add the curry paste and toss well again to coat. Return to the oven for another 5 minutes.
Transfer to a serving platter and garnish with basil.

Nutrition Facts : Calories 221.5, Fat 8.1, SaturatedFat 1.5, Sodium 254, Carbohydrate 30.8, Fiber 12.2, Sugar 13.3, Protein 14.4

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