THYME-ROASTED VEGETABLES
The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
THYME ROASTED VEGETABLES
Try this different take on roasted root vegetables, perfect for a Sunday roast or Christmas Day. The addition of maple syrup and thyme adds a little luxury
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Vegetable
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the parsnips and carrots with the oil, maple syrup, white wine vinegar, thyme and some seasoning in a large roasting tin.
- Cover tightly with foil and roast for 20 mins. Remove the foil and give everything a good shake, then roast for a further 30 mins on the top shelf of the oven or until the vegetables are tender and caramelised.
Nutrition Facts : Calories 155 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
ROASTED VEGGIES NICOISE WITH LEMON, THYME, AND PARMESAN
Yield 8 people
Number Of Ingredients 11
Steps:
- Preheat oven or to 425F. Spray roasting dish or pan with non-stick spray or mist with olive oil. Pan should be large enough for veggies to be SINGLE LAYER. In small bowl, combine thyme, olive oil, and lemon juice and let sit while you chop veggies. Peel squash and cut into cubes about 1 inch square. Chop potatoes in cibes too. Chop onion smaller. Peel garlic cloves. Put veggies into plastic bowl, then toss with the olive oil, lemon juice, thyme mixture. Arrange on roasting pan. (Maybe preheat pan?) Roast about 45 minutes, turning a couple of times. Is done when edges are starting to brown and carmelize and all pieces are soft. Remove from oven. Wipe out the plastic bowl you used earlier with a paper towel, then put into bowl and toss gently with the parmesan cheese. Serve hot.
VEGGIE NICOISE SALAD
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 140mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges
ROASTED VEGETABLES WITH THYME
Roasting vegetables gives them a whole new flavor. Adding the garlic halfway through baking prevents it from browning too much and giving a bitter taste to the dish. This is one of my favorite ways to make veggies.
Provided by Marie
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°.
- Mix together thyme, salt and black pepper and toss with potatoes, carrots, and the onion wedges.
- Add olive oil and toss again.
- Place on a 15 x10" pan.
- Bake uncovered, for 20 minutes.
- Sprinkle the minced garlic on top and roast for 20 more minutes or until the carrots and potatoes are tender.
ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE
Categories Vegetable Roast Thanksgiving Vegetarian Kid-Friendly Back to School Squash Sweet Potato/Yam Fall Brussels Sprout Bon Appétit Small Plates
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
- Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.
More about "roasted veggies nicoise with lemon thyme and parmesan food"
LEMON PARMESAN ROASTED VEGETABLES | EASY SIDE DISH …
From slimpickinskitchen.com
Servings 8Total Time 25 mins
- Clean vegetables and chopped into large chunks and uniform pieces. Cut broccoli into florets, slice zucchini and squash into half-moons, trim asparagus and cut into thirds, half then quarter onions, and leave grape tomatoes and garlic cloves (w/ skin) whole.
- Place all vegetables, except garlic, in a single layer onto one or two large baking sheets, sprinkle with salt, pepper, Italian seasoning, and drizzle with 3 tbsp olive oil then toss to combine. Add garlic cloves to one corner of a baking sheet then drizzle each clove with 1 tsp olive oil.
- Place in the oven and roast for 8 minutes, toss, then continue to cook for 5-7 minutes more or until tomatoes have burst and veggies are lightly golden brown.
PARMESAN ROASTED VEGETABLES | THE RECIPE CRITIC
From therecipecritic.com
LEMON PARMESAN ASPARAGUS - AHEAD OF THYME
From aheadofthyme.com
LEMON-ROASTED MIXED VEGETABLES - EATINGWELL
From eatingwell.com
ROASTED ROOT VEGETABLES WITH THYME & ROSEMARY …
From theherbeevore.com
LEMON-THYME ROASTED VEGETABLES - CRAVING …
From cravingsomethinghealthy.com
NICOISE SALAD WITH SPRING ROASTED VEGETABLES — SEVEN SPICE LIFE
From sevenspicelife.com
GARLIC PARMESAN ROASTED VEGETABLES
From melissassouthernstylekitchen.com
ROASTED VEGGIES NICOISE WITH LEMON THYME AND …
From tfrecipes.com
SHEET-PAN VEGAN NIçOISE SALAD - FROM MY BOWL
From frommybowl.com
SIDE DISH - LEMON, PARMESAN AND THYME ROASTED ZUCCHINI
From ifood.tv
ROASTED VEGGIES NICOISE WITH LEMON THYME AND PARMESAN FOOD
From homeandrecipe.com
ROASTED VEGGIES NICOISE WITH LEMON THYME AND PARMESAN …
From recipert.com
BEST ROASTED VEGGIES NICOISE WITH LEMON THYME AND …
From recipert.com
LEMON & THYME ROASTED VEGETABLES WITH PASTA - LAND O'LAKES
From landolakes.com
ALICE ZASLAVSKY’S CHEESY ROOT VEGETABLE BAKE RECIPE: START WITH A …
From theguardian.com
ROASTED VEGGIES NICOISE WITH LEMON THYME AND PARMESAN FOOD
From topnaturalrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love