POTATO VEGETABLE MEDLEY
"Vegetables star in this fresh-tasting and colorful side dish," writes field editor Edna Hoffman, Hebron, Indiana. "The mild seasoning lets their natural goodness come through. Just because you're cooking a small portion doesn't mean you can't use a variety of produce."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a greased 1-qt. baking dish, combine the potatoes, carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5-10 minutes longer or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts :
VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
- Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
- Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
SKILLET POTATO MEDLEY
The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. -Lori Merrick, Danvers, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut Yukon Gold, red and purple potatoes into 1/4-in. cubes. In a large cast-iron or other heavy skillet, heat butter and oil over medium heat. Add cubed potatoes; cook and stir 5 minutes., Peel and cut sweet potato into 1/4-in. cubes; add to skillet. Add remaining ingredients; cook and stir until potatoes are tender, 10-12 minutes.
Nutrition Facts : Calories 211 calories, Fat 9g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
ROASTED VEGETABLE MEDLEY
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED POTATO MEDLEY
For all you potato lovers, myself included, this simply has to be scrumptious! Bound to satisfy any taste. Recipe and photo source: http://www.grouprecipes.com/71316/roasted-potato-medley.html
Provided by Ellen Bales
Categories Vegetables
Time 40m
Number Of Ingredients 7
Steps:
- 1. Peel and cube the sweet potatoes and the Yukon gold potatoes. Scrub the new potatoes and cut into cubes.
- 2. Place all the potatoes into a large saucepan and add enough lightly salted water to cover. Bring to a boil and cook for 3 minutes. Drain thoroughly.
- 3. Spread the potatoes in a single layer on a large nonstick baking sheet.
- 4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.
- 5. In a preheated 425-degree oven, roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Goes well with roast chicken or pork.
- 6. NOTE: Instead of tarragon, you can use 1 tsp. each of dried thyme and dried rosemary. You can also add 4 whole leeks or chopped onion in the boiling water for 7-10 minutes until just tender, in Step 2. Chop the leeks after boiling.
ROASTED POTATO MEDLEY
The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
- Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 17.6 g, Fat 4.6 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 34.1 mg, Sugar 2.4 g
COLORFUL VEGETABLE MEDLEY SIDE DISH
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED HERB POTATO MEDLEY
Provided by Lane Crowther
Categories Herb Potato Side Roast Thanksgiving Vegetarian Fall Vegan Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
- Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs.
ROASTED HERB POTATO MEDLEY
Make and share this Roasted Herb Potato Medley recipe from Food.com.
Provided by Bev I Am
Categories Potato
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Oil 2 large baking sheets.
- Whisk first 6 ingredients in large bowl to blend.
- Add potatoes.
- Sprinkle generously with salt and pepper.
- Toss to coat.
- Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
- Reserve oil mixture in bowl.
- Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
- Return potatoes to reserved oil mixture in bowl; toss.
- (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
- Garnish with herb sprigs.
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
RAINBOW POTATO ROAST
Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
- Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
- Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams
More about "red potato medley recipes"
ITALIAN ROASTED POTATO AND VEGETABLE MEDLEY | READY …
From readyseteat.com
HERB ROASTED POTATO MEDLEY | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
ROASTED MINI POTATOES – A COUPLE COOKS
From acouplecooks.com
5/5 (2)Category Side DishCuisine PotatoesTotal Time 40 mins
HERB ROASTED POTATO MEDLEY | MCCORMICK
From mccormick.com
Cuisine MidwestCategory Side DishesServings 6
ROASTED MINI POTATOES · SEASONAL CRAVINGS
From seasonalcravings.com
25 BEST RED POTATO RECIPES (EASY SIDE DISHES) - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED POTATO MEDLEY - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
ROASTED FINGERLING POTATOES {EASY & CRISPY} – WELLPLATED.COM
From wellplated.com
RED POTATO RECIPES
From allrecipes.com
PESTO POTATOES - ROASTED FINGERLING POTATOES IN THE OVEN - THE …
From temeculablogs.com
CHUPíN DE PESCADO (WHITEFISH STEW WITH POTATOES) - FOOD & WINE
From foodandwine.com
MASHED POTATO MEDLEY RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
You'll also love