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
Make and share this Roasted Veggies recipe from Food.com.
Provided by krittylea21
Categories Cauliflower
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop cauliflauer, broccoli, and onion into bite-sized pieces.
- Combine all ingredients in a large ziplock bag.
- Ensure that the bag is properly sealed, and shake around until all veggies are coated.
- Spread on a cookie sheet, cook for about 20 min.
- at 375 F, or until you can't resist the yummy aroma any longer!
Nutrition Facts : Calories 149, Fat 9.8, SaturatedFat 0.7, Sodium 62.8, Carbohydrate 13.7, Fiber 5.3, Sugar 4.8, Protein 4.9
EASY ROASTED VEGETABLES
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Provided by Jody Fernandez
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
- Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
- Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g
EASY ROASTED VEGETABLES
Enjoy roasted veg as a healthy and colourful side dish. You can use any vegetables you like - this recipe is brilliant for clearing out the fridge
Provided by Adam Bush
Categories Side dish
Time 1h
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the broccoli, sweet potatoes, red peppers, courgettes, onion, garlic and tomatoes into a bowl and add the olive oil along with plenty of salt and pepper. Toss well, then tip onto a large baking tray or two smaller trays, ensuring everything is in an even layer.
- Put in the oven and roast for 35-40 mins, tossing halfway, until cooked through and lightly caramelised.
Nutrition Facts : Calories 187 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein
ROASTED VEGETABLES FOR A CROWD
Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.
Provided by SZYQ1
Categories Side Dish Vegetables Sweet Potatoes
Time 1h35m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
- Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
- Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
- Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
- Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
- Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
- Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
- Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 20.2 g, Fat 6.4 g, Fiber 5.4 g, Protein 4 g, SaturatedFat 0.9 g, Sodium 69.5 mg, Sugar 5.7 g
PAN ROASTED FRESH VEGETABLE MEDLEY
Massa's restaurant in Houston serves this with their marinated Filet Mignon. YUM! It's tasty and elegant enough to serve guests (increase quantity, of course). With advance prep time, you'll be able to get it to table in less than ten minutes.
Provided by PanNan
Categories Vegetable
Time 27m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
- Saute for five minutes.
- Deglaze with red wine.
- Let wine reduce for two minutes and serve.
Nutrition Facts : Calories 214.7, Fat 14, SaturatedFat 1.9, Sodium 103.3, Carbohydrate 16.7, Fiber 2.5, Sugar 3.5, Protein 2.8
More about "my friend malkas magnificent roasted veggies recipes"
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
4.9/5 (30)Total Time 1 hr 40 minsCategory SidesCalories 209 per serving
ROASTED VEGETABLES - DAMN DELICIOUS
From damndelicious.net
4.8/5 (33)Estimated Reading Time 2 minsServings 6Total Time 30 mins
OVEN ROASTED VEGETABLES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (1)Total Time 1 hrCategory Side DishCalories 186 per serving
ROASTED VEGETABLES RECIPE- TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
18 BEST ROASTED VEGETABLE RECIPES | MYRECIPES
From myrecipes.com
ROASTED VEGETABLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
OVEN ROASTED VEGETABLES | MCCORMICK
From mccormick.com
MY FRIEND MALKA’S MAGNIFICENT ROASTED VEGGIES - CHAMPSDIET.COM
From champsdiet.com
50+ EASY ROASTED VEGETABLE RECIPES | MYRECIPES
From myrecipes.com
30 ROASTED VEGETABLE RECIPES AND DINNER IDEAS - REAL …
From realsimple.com
OVEN ROASTED VEGETABLES RECIPE - COOKING CLASSY
From cookingclassy.com
OUR FAVORITE OVEN ROASTED VEGETABLES - INSPIRED TASTE
From inspiredtaste.net
MY FRIEND MALKAS MAGNIFICENT ROASTED VEGGIES BEST RECIPES
From amazingcookingguide.com
OVEN ROASTED VEGETABLES - EASY AND VERSATILE! | TWO …
From twohealthykitchens.com
25 BEST VEGETABLES TO ROAST - EASY ROASTED VEGETABLE RECIPES
From delish.com
OVEN ROASTED VEGGIES - SPEND WITH PENNIES
From spendwithpennies.com
You'll also love
Related Search