ROASTED WINTER VEGETABLES
A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. -Donna Lamano, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
PAN-ROASTED EGGPLANT WITH PEANUT-CHILE SAUCE
The chef Cal Peternell, who ran the Chez Panisse kitchen for many years, has a knack for inventing vegetable dishes that are infused with complex flavors. In this recipe, he weighs the eggplant slices down while they roast (like chicken under a brick), which presses out extra liquid and forms a magnificent crust. Finished with a rich, spicy ginger-peanut sauce and sparked with cool, crunchy fresh herbs, it's equally satisfying room temperature as a salad or warm as a vegetarian entrée, served with rice.
Provided by Julia Moskin
Categories dinner, for two, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Prepare two heavy skillets: One large skillet and one medium skillet that fits inside the large one. Wrap the medium skillet in foil.
- Using a vegetable peeler, peel wide strips of skin off the eggplants lengthwise, so that they are striped. Cut them crosswise into 3/4-inch thick rounds, and sprinkle them with about 1 teaspoon salt.
- Make the sauce: In a bowl, combine the peanuts, cumin, garlic, 2 tablespoons chile paste, a pinch of salt and 3 tablespoons oil. Taste and adjust the seasonings with chile paste and salt.
- Heat the oven to 200 degrees and place a large baking sheet in it to warm.
- In the large skillet, heat 3 tablespoons oil over medium heat until just shimmering. Working in batches, add a single layer of eggplant slices and place the medium skillet on top to press the eggplant flat. Cook, adjusting the heat so you hear the sound of sizzling (not popping, which would indicate burning). Check the color after 3 minutes. When nicely browned all over, about 5 minutes, flip the rounds and place the medium skillet on top again. Cook the other side until lightly browned, about 4 minutes, and transfer to the hot sheet pan in the oven. Add more olive oil to the pan and repeat with remaining eggplant.
- When all the eggplant slices are cooked, lightly wipe out the large skillet and reheat over low heat. Add 1 tablespoon oil, swirl to heat through and add ginger. Let sizzle, stirring, until just beginning to brown, then scrape the cooked ginger and oil into the peanut sauce. Stir and taste again.
- To serve, arrange the eggplant slices on a platter. Use a spoon to drizzle sauce over the top (you might not use all the sauce). Scatter scallions and cilantro on top.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
ROASTED WINTER VEGETABLES
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt and pepper to taste in a large bowl. Arrange in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown in places, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving.
ROASTED AND READY VEGETABLE SAUCE
Get more of the good stuff on your plate with these variations of vibrant vegetable sauces. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week. Serve over hot pasta.
Provided by Juliana Hale
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
- Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
- Roast in the preheated oven until tender and lightly browned, about 25 minutes.
- Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 9.2 g, Cholesterol 9.2 mg, Fat 5.2 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 287.1 mg, Sugar 2.8 g
TOFU-VEGETABLE SATAY WITH PEANUT SAUCE
Caramelized pineapple, tofu and vegetables take center stage in these vegan satay, which are inspired by Indonesian charcoal-grilled skewers. Here, the smoky satay are glazed with sweet and sticky kecap manis, a fermented sweet soy sauce (see Tip), which also flavors the peanut sauce along with garlic, shallots and chile. The sauce is meant to be generously poured over the satay to serve, but any leftovers will last for one week in the refrigerator. The sauce thickens over time, so loosen it with extra water as needed. Serve the satay and peanut sauce with steamed rice or noodles, and a side of stir-fried greens or roast potatoes. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Lara Lee
Categories vegetables, appetizer, main course
Time 45m
Yield 24 skewers (4 to 6 servings)
Number Of Ingredients 13
Steps:
- Prepare the satay: Place the tofu in a folded dish towel and gently press to remove excess liquid. Cut tofu into 1-inch cubes.
- Cut the thicker white and light green stalks of the scallions into 1-inch pieces. Thinly slice the thinner, dark green scallion stalks on the diagonal and reserve for the garnish.
- Make the peanut sauce: Heat 1 tablespoon oil in a large skillet over medium-high. Add shallots, chiles and garlic, and cook, stirring occasionally, until softened, 4 to 5 minutes. Transfer to a food processor or blender. Add the peanut butter, 5 tablespoons kecap manis and ⅓ cup plus 1 tablespoon water, and blend until almost smooth. (It makes about 1 ½ cups.) Transfer sauce to a small bowl. (If the sauce thickens, add more water by the tablespoon until it is pourable.)
- Assemble the satay: Place a cube of eggplant onto a bamboo skewer, followed by a piece of pineapple, bell pepper, scallion, tofu and another piece of eggplant. Repeat with the remaining skewers.
- Heat the grill or a griddle pan over high. Use a pastry brush to dab the 1/4 cup oil all over the skewers. Once hot, line the skewers on the grill or griddle pan, working in batches as needed. Cook for 10 to 12 minutes, turning every 2 to 3 minutes with a metal spatula or tongs, until the eggplant is cooked through. Transfer to a plate.
- Prepare the glaze: Mix 4 tablespoons kecap manis with the remaining 2 tablespoons oil. Brush the glaze all over the skewers.
- Pool about 1 cup peanut sauce onto a large serving plate, spreading it close to the edges of the plate. Lay the cooked skewers on top, then spoon the remaining peanut sauce on top. Drizzle lightly with 1 tablespoon of kecap manis, and garnish with the sliced scallions.
ROASTED WINTER VEGETABLES WITH PEANUT SAUCE
This is a divine variation on traditional roast vegies. I was particularly interested as my niece who visits loves satay sauces, so I have tried it in anticipation of her next visit - and it really does come up to expectations! I found this recipe in a recent edition of 'Grass Roots' magazine. I love roast vegies at the best of times, but this Peanut Sauce turns it into the main course!
Provided by Lorelle in Australia
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 220°C Combine vegies with half the oil in a large baking dish. Bake uncovered in a hot oven for about 45 minutes, turning or until vegies are tender.
- Meanwhile, heat the remaining oil in a small pan. Add the onion & ginger & cook, stirring, until soft. Add remaining ingredients & stir until hot.
- Serve peanut sauce over the vegetables.
Nutrition Facts : Calories 695.9, Fat 57.5, SaturatedFat 25, Sodium 905.1, Carbohydrate 35.2, Fiber 10.2, Sugar 16.9, Protein 20.8
More about "roasted winter vegetables with peanut sauce recipes"
ROASTED VEGETABLE BOWL WITH PEANUT …
From cookincanuck.com
4.3/5 (3)Total Time 45 minsCategory EntreesCalories 422 per serving
- Preheat the oven to 425 degrees F. Lightly coat two baking sheets with cooking spray (see Note below).
- In a bowl, whisk together the peanut butter, lime juice, soy sauce, agave nectar, rice vinegar and chili garlic sauce. Whisk in another water to reach desired consistency.
ROASTED VEGETABLE BOWL WITH PEANUT …
From sharethespice.com
Reviews 1Category Dinner, Main CourseCuisine AsianTotal Time 45 mins
- Add the peanut butter, maple syrup, garlic, ginger, soy sauce, rice vinegar, and 2 tablespoons of water to a food processor and blend until smooth. Add additional water as needed based on your desired consistency. I usually use ¼ cup of water. (See notes).
- In a serving bowl, add the roasted vegetables and brown rice. Slice some avocado and drizzle (or pour) the peanut sauce over your bowl. Top it with any optional toppings!
EASY OVEN ROASTED VEGETABLES - I HEART …
From iheartnaptime.net
6-VEGETABLE STIR FRY WITH PEANUT SAUCE - THE …
From theroastedroot.net
PAN ROASTED VEGETABLES WITH SAUCE - BOWL ME OVER
From bowl-me-over.com
OVEN ROASTED VEGETABLES WITH MAPLE MUSTARD SAUCE
From boulderlocavore.com
14 UNEXPECTED WAYS TO PAIR HOT SAUCE AND VEGETABLES
From tastingtable.com
THAI ROASTED VEGETABLES WITH PEANUT COCONUT SAUCE RECIPE
From archanaskitchen.com
ROASTED VEGETABLES WITH PEANUT SAUCE + GIVEAWAY
From nutritionistreviews.com
FROM DINNER TO DESSERT, SLOW COOKERS CAN BE A COOK’S BEST FRIEND
From timesfreepress.com
EASY VEGAN PEANUT SAUCE STIR FRY RECIPE WITH NOODLES - HURRY THE …
From hurrythefoodup.com
PEANUT DIPPING SAUCE RECIPE - COOKIE AND KATE
From cookieandkate.com
OVEN-ROASTED WINTER VEGETABLES | NATIONAL PEANUT BOARD
From nationalpeanutboard.org
ROASTED VEGETABLE AND KOHLRABI NOODLE BOWLS WITH …
From thekitchn.com
CRISPY TOFU AND ROASTED VEGETABLES WITH PEANUT SAUCE
From thefeedfeed.com
VEGETABLES WITH PEANUT SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICY THAI PEANUT SAUCE OVER ROASTED SWEET POTATOES AND RICE
From cookieandkate.com
ROASTED WINTER VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love