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
ROASTED SWEET POTATO MEDLEY
Sweet, salty, crunchy, chewy, this one has it all. A great treat that can accompany any pork or chicken dish, absolutely AMAZING flavor!!
Provided by Lynn Socko
Categories Vegetables
Time 50m
Number Of Ingredients 8
Steps:
- 1. Dice up bacon and cook in large non stick skillet until done. Remove bacon and set aside.
- 2. Peel sweet potatoes and cube into 1" squares. Dice onion. Place both in skillet with bacon drippings and season with pepper only, cook on med heat until potatoes are fork tender but NOT mushy. NOTE: you want enough "oil" to thoroughly coat potatoes, add more olive oil if needed.
- 3. Meanwhile roughly chop dried cranberries, and dice anaheim pepper.
- 4. When potatoes are tender, turn off heat and add bacon, cranberries, pepper and almonds. Toss to mix, add coarse sea salt and toss once more.
- 5. NOTE: Add salt at end of cooking time. That way you get that nice salty bite each time right along with the sweet. AMAZING flavor.
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
ROASTED ROOT MEDLEY
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
- Place the beets on a quarter of the baking sheet. Place the carrots, parsnips, sweet potatoes and onions on the other side of the beets (to keep the beets from staining the other vegetables). Drizzle the vegetables with 1 tablespoon oil and sprinkle with salt and pepper. Gently toss the vegetables to coat and roast until tender, about 35 minutes, turning midway through roasting. Remove from the oven and set aside to cool for 5 minutes.
- Meanwhile make a quick vinaigrette in a small bowl by whisking the remaining olive oil into the orange juice and zest. Add the herbs and season.
- Place the vegetables in serving dish, drizzle with the vinaigrette and gently stir to coat.
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
A great dish to get your family introduced to sweet potatoes. This came from the American diabetes Association.
Provided by SharonB
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine all ingredients and toss well to coat potatoes.
- Place in casserole dish and roast uncovered for 40 to 45 minutes, or until potatoes are tender.
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- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Either scrub the sweet potatoes clean and pat dry, or peel them (I generally peel mine). To slice, use a sharp chef’s knife to cut them into 1-inch thick rounds. Then, cut up each round to make 1-inch cubes. The “cubes” won’t be perfectly even, but that’s ok.
- Place the sweet potatoes on the prepared baking sheet. Drizzle the olive oil on top. If using, sprinkle the chili pepper or several twists of freshly ground black pepper on top, followed by the salt. Toss until the sweet potatoes are all evenly coated in oil, and arrange them in a single layer.
- Bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges. Serve while warm. Leftover sweet potatoes will keep in the refrigerator, covered, for about 4 days. Gently reheat in the microwave or oven if desired.
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