BAKED AUTUMN VEGETABLES
Looking for an easy meatless side dish? Then check out this baked vegetable recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Wash the squash. Using a chef's knife, carefully cut off the bottom and stem ends of the squash. Cut the narrow part (neck) from the rounded bottom part of the squash; cut the rounded bottom in half. Using a spoon, scoop out the seeds and fibers from the bottom halves and discard. Using a sharp vegetable peeler, remove the peel from the neck and 2 bottom halves. Cut squash into 1-inch pieces.
- Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Cut each potato into eighths. Peel the onion; cut into 16 wedges and separate pieces. Peel the sweet potato and cut into 1-inch pieces. Peel and finely chop the garlic.
- Heat the oven to 425°F. Spray a 15x10x1-inch pan with the cooking spray. Place the squash, potatoes, onion, sweet potato and carrots in the pan. Pour the oil over the vegetables. Sprinkle with the garlic, sage, rosemary and salt. Stir to coat vegetables.
- Roast uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender when pierced with a fork.
Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 8 g, TransFat 0 g
BAKED AUTUMN VEGGIGHETTI
Colorful, delicious and healthy with a beautiful mixture of ingredients, this is a recipe you want to have on hand! VIDEO https://youtu.be/psyx2favA6Q
Provided by CLUBFOODY
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat to 400ºF and lightly greased a 3-quart baking dish; set aside.
- Transfer the spiralized vegetables to a large bowl. Add olive oil, butter, lemon juice, lemon zest, smoked paprika, salt and black pepper. Gently toss the ingredients together until combined and well coated with oil. If there's not enough olive oil, just add a little bit more.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Place the dish into the preheated oven and bake for 30 minutes. Every 10 minutes, take it out and quickly toss the vegetable mixture. Return it to the oven for another 10 minutes before tossing again.
- When the cooking time is up, remove from the heat, toss the Veggighetti one more time then sprinkle with fresh chopped parsley and serve immediately.
Nutrition Facts : Calories 161.7, Fat 12.9, SaturatedFat 4.7, Cholesterol 15.3, Sodium 160.7, Carbohydrate 11.3, Fiber 2.5, Sugar 4.4, Protein 1.8
BAKED AUTUMN VEGGIGHETTI
Colorful, delicious and healthy with a beautiful mixture of ingredients, this is a recipe you want to have on hand!
Provided by Francine Lizotte
Categories Vegetables
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat to 400ºF and lightly greased a 3-quart baking dish; set aside.
- 2. Transfer the spiralized vegetables to a large bowl. Add olive oil, butter, lemon juice, lemon zest, smoked paprika, salt and black pepper. Gently toss the ingredients together until combined and well coated with oil. If there's not enough olive oil, just add a little bit more.
- 3. Transfer the mixture to the prepared baking dish and spread it out evenly.
- 4. Place the dish into the preheated oven and bake for 30 minutes. Every 10 minutes, take it out and quickly toss the vegetable mixture. Return it to the oven for another 10 minutes before tossing again.
- 5. When the cooking time is up, remove from the heat, toss the Veggighetti one more time then sprinkle with fresh chopped parsley and serve immediately.
- 6. To view this recipe on YouTube, click on this link >>>> https://youtu.be/psyx2favA6Q
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