ROASTED VEGETABLE SALAD BOWL
This versatile smoky-sweet salad is for anyone tired of a big bowl of greens. We've tossed your favorite vegetables with paprika and maple syrup before roasting them until caramelized. Drizzled with a tangy Dijon-orange vinaigrette, the bowl is topped with tangy goat cheese and crunchy pecans-though any nuts or vegan cheese options work. If want even to make it even heartier, toss in some grains like farro or quinoa.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Arrange the mushrooms, broccoli, carrot and parsnip on a rimmed baking sheet. Drizzle with 2 tablespoons of the maple syrup, the cinnamon, smoked paprika, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper and toss until well coated. Make sure the vegetables are in an even layer on the baking sheet and roast until they are softened and caramelized in spots, 28 to 30 minutes.
- Meanwhile, whisk the vinegar, Dijon, shallot, orange juice, remaining 1 teaspoon maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle the remaining 1/3 cup olive oil into the bowl until emulsified (this should take about 2 minutes).
- Divide the kale among 4 bowls. Top each bowl with some roasted vegetables, chopped pecans and goat cheese. Drizzle with some of the dressing. This can be served warm or cold. Store any leftover dressing in a sealed container in the refrigerator for up to 1 week.
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
ROASTED VEGETABLES
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
Provided by Saundra
Categories Side Dish Casseroles Squash Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g
More about "roasted vegetable dirt bowl recipes"
HONEY BALSAMIC ROASTED VEGETABLE BOWLS - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Calories 359 per servingCategory Dinner, Lunch, Side Dish
- Toss the vegetables with the olive oil, thyme, salt, and pepper. Place in a single layer on 1-2 baking sheets. Try not to have vegetables overlap too much so that they are able to caramelize. Bake for 30 minutes, shaking the pan a few times, until tender and caramelized.
- When the vegetables come out, immediately toss them with the honey and balsamic vinegar or glaze. Serve over the farro.
ROASTED RAINBOW VEGETABLE BOWL | MINIMALIST BAKER …
From minimalistbaker.com
4.8/5 (31)Total Time 30 minsCategory EntreeCalories 519 per serving
- Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).
- To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
- To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.
- When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
ROASTED VEGETABLE BOWL – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 45 minsCategory Main DishCalories 707 per serving
- Roast the vegetables: Slice the cauliflower in half, then chop it into florets. Peel the onion and slice it into 1/2 to 3/4-inch slices. Cut the sweet potato into small cubes, about 1/2-inch by 1/2-inch. Mince the garlic. Place all vegetables in a large bowl and mix with the olive oil, cumin, coriander, allspice, cayenne, kosher salt, and black pepper. Line a baking sheet with parchment paper, then pour the vegetables onto the baking sheet. Roast until tender and slightly browned, about 35 minutes (no need to stir).
- Meanwhile, make the freekeh: place 3 3/4 cups water and the kosher salt in a saucepan and bring to a boil. Add the freekah and bring to a simmer, then simmer gently for 20 minutes. Let stand to steam, covered, for 5 minutes prior to serving.
- Make the lemon yogurt: Mix the Greek yogurt with lemon juice, lemon zest, 1/4 cup water, kosher salt and black pepper.
ROASTED VEGETABLE GRAIN BOWL RECIPE - FOOD NETWORK
From foodnetwork.com
Author Melissa Gaman for Food Network Kitchen FromSteps 5Difficulty Easy
ROASTED VEGGIE GRAIN BOWL RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (7)Category Main DishCuisine AmericanTotal Time 45 mins
MEAL-PREP ROASTED VEGETABLE BOWLS WITH PESTO
From eatingwell.com
OVEN ROASTED VEGETABLES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE ROASTED VEGETABLE BOWL - BEST ROASTED …
From womansday.com
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
ROASTED VEGETABLE & QUINOA HARVEST BOWLS
From minimalistbaker.com
ROASTED VEGETABLE BOWLS WITH GREEN TAHINI RECIPE
From pinchofyum.com
OIL-FREE ROASTED VEGETABLES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
ROASTED VEGETABLE GRAIN BOWLS - ALWAYS NOURISHED
From nourishedtheblog.com
ROASTED VEGGIE BOWLS WITH TURMERIC DRESSING - OUR …
From ourbalancedbowl.com
ROASTED VEGETABLE DIRT BOWL RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
ROASTED VEGETABLE BOWL RECIPE - BBC FOOD
From bbc.co.uk
THE DAILY DIRT - JOHNSON'S BACKYARD GARDEN
From jbgorganic.com
26 HEALTHY VEGETARIAN BOWL RECIPES - EATINGWELL
From eatingwell.com
HARVEST ROASTED VEGETABLE GRAIN BOWL | EASY HEALTHY RECIPES
From joyfulhealthyeats.com
You'll also love