Vegetable Trio Food
ROASTED WINTER VEGETABLE TRIO
Take dinner from dull to delicious when you make our Roasted Winter Vegetable Trio. With Brussels sprouts, carrots and potatoes tossed in a zesty dressing, this Roasted Winter Vegetable Trio recipe is a seasonal favorite.
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Toss vegetables with dressing and crushed pepper; spread onto rimmed baking sheet.
- Bake 15 min.
- Stir in nuts. Bake 20 min. or until potatoes are tender.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g
VEGETABLE TRIO
Mary Lou Wayman of Salt Lake City, Utah sent in the recipe for Vegetable Trio with its pretty mix of garden-fresh green beans and carrots. It's a nice accompaniment with any meal.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium-heat for 15 minutes or until beans are crisp-tender.
Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 654mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
WHIPPED VEGETABLE TRIO
When you only have a few potatoes and want them mashed, fill in with parsnips -a root vegetable similar in shape to a carrot. The first frost of the season turns their starch to sugar, giving parsnips a subtle, sweet taste. Cook potatoes, carrots and parsnips together for a twist on garden-variety whipped potatoes. -LeAnn Bird, West Jordan, Utah
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place the first 4 ingredients in a Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender., Drain, reserving 1/2 cup cooking liquid. Place vegetables in a large bowl; add the salt, pepper and reserved cooking liquid. Mash until creamy. Garnish with chives if desired.
Nutrition Facts : Calories 258 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 61g carbohydrate (10g sugars, Fiber 8g fiber), Protein 5g protein.
VEGETABLE TRIO
Make and share this Vegetable Trio recipe from Food.com.
Provided by Elaniemay
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- In large skillet, cook and stir everything over med. heat for 15 min, or until beans are crisp tender.
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