ROASTED VEGETABLE MEDLEY WITH BACON
Try our delicious Roasted Vegetable Medley with Bacon recipe tonight. A roasted vegetable medley is tossed with vinaigrette and chopped bacon to make this a terrific side dish for an autumn side dish.
Provided by My Food and Family
Categories Recipes
Time 53m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Toss vegetables and bacon with 2 Tbsp. dressing; spread onto 2 foil-covered rimmed baking sheets.
- Bake 35 to 38 min. or until vegetables are tender, stirring after 20 min.
- Spoon vegetable mixture into large bowl. Add remaining dressing; mix lightly. Sprinkle with cheese.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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 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 VEGETABLE MEDLEY
You don't have to be a vegetarian to enjoy this herbed vegetable combo!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.
- Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 75 mg
BACON VEGETABLE MEDLEY
Bacon adds a nice smoky flavor to the healthful frozen veggie mix we dressed up in a little parsley and garlic. A versatile a special side from our Test Kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place vegetables and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 13-15 minutes or until crisp-tender, stirring once; drain. Stir in the remaining ingredients.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
SAUTéED VEGETABLE MEDLEY WITH BACON
Mix up your next meal by adding our Sautéed Vegetable Medley with Bacon recipe. Worcestershire sauce and bacon give the green bean, carrot, sugar snap pea and green pea medley an unmistakable, savory flavor. Plus, our Healthy Living Sautéed Vegetable Medley with Bacon is ready in just half an hour.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
More about "roasted vegetable medley with bacon recipes"
BALSAMIC ROASTED VEGETABLES WITH BACON - THE ROASTED …
From theroastedroot.net
4.3/5 (13)Total Time 50 minsCategory Main CourseCalories 192 per serving
- Heat a cast iron skillet (or skillet of choice) over medium heat and add the bacon. Cook, turning every to 3 minutes, until bacon has reached desired level of crisp and a great deal of fat has rendered. Transfer the bacon to a cutting board and allow it to cool.
- Chop the vegetables. Spread vegetables over two large baking sheets so that they are situated in a single layer.
- Pour the bacon fat over the vegetables. If there is not enough bacon fat to generously coat the veggies, drizzle avocado oil over them. I needed to add about 2 tablespoons.
OVEN ROASTED VEGETABLES WITH BACON RECIPE - DIVAS CAN COOK
From divascancook.com
4.2/5 (11)Total Time 25 minsServings 8
OVEN ROASTED VEGETABLES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
4.4/5 (25)Calories 59 per servingCategory Side Dish
ROASTED VEGETABLE MEDLEY {EASY VEGETABLE SIDE DISH …
From bakeitwithlove.com
BEST ROASTED VEGETABLE MEDLEY - PERFECT VEGETABLE …
From delish.com
ASPARAGUS AND POTATOES MEDLEY RECIPE | LIL' LUNA
From lilluna.com
10 BEST ROASTED VEGETABLES WITH BACON RECIPES | YUMMLY
From yummly.com
OVEN ROASTED VEGETABLE MEDLEY WITH ROSEMARY AND …
From savoringtoday.com
BACON WRAPPED CHICKEN RECIPE | BBQ HERO
From bbqhero.com
BEST ROASTED VEGETABLE MEDLEY RECIPE - DELISH.COM
From delish.com
EASY ROASTED VEGETABLE MEDLEY (+ THE BEST SEASONING) - OH …
From ohsweetbasil.com
ROASTED VEGETABLES: 31 EASY AND HEALTHY RECIPES - PALEO BLOG
From blog.paleohacks.com
ROASTED BUTTERNUT SQUASH MEDLEY - DELIGHTFUL E MADE
From delightfulemade.com
ROASTED VEGETABLE MEDLEY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
BAKED EGG & POTATO HASH WITH KALE, CHEDDAR & HOT SAUCE
From
ROASTED VEGETABLES - DAMN DELICIOUS
From damndelicious.net
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
COLORFUL ROASTED VEGETABLES RECIPE - COOKIE AND KATE
From cookieandkate.com
SIDE DISHES FOR PRIME RIB | STEAK UNIVERSITY
From mychicagosteak.com
SAUTEED VEGETABLES RECIPE (20 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
SPICY THAI VEGETABLE SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – …
From wellplated.com
30 EASY LASAGNA NOODLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
VEGETABLE SIDE DISH RECIPE ROUNDUP - STONEGABLE
From stonegableblog.com
You'll also love