BROCCOLI CARROTS RECIPES RECIPES
BROCCOLI, CAULIFLOWER, CARROTS AND CHEESE – CAN'T STAY OUT ...
This amazing casserole features broccoli, cauliflower and carrots in a creamy Velveeta cheese sauce and topped with a sprinkle of Ritz cracker crumbs. Great holiday side dish.
Provided by Teresa
Categories Veggie/Side Dish/Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Place cooked veggies in bottom of a greased 9x13" baking dish.
- Melt cheese, 4 tbsp. butter and milk in small saucepan over low heat.
- Stir and pour over veggies.
- Combine crackers and melted butter.
- Sprinkle over top of casserole.
- Bake in 350° oven for about 30 minutes until heated through.
HONEY-GARLIC CHICKEN THIGHS WITH CARROTS & BROCCOLI RECIPE ...
In this easy and healthy dinner recipe, sweet and savory baked honey-garlic chicken thighs come with a side of veggies that cook on the same sheet pan as the chicken. The honey-soy-garlic marinade for the chicken does double duty as an irresistible sauce to drizzle over everything. Lining your baking sheet with foil will protect your pan from the sticky honey-soy-garlic sauce, so cleanup will be a breeze too. If you can't find small carrots, cut medium carrots in half lengthwise.
Provided by Sarah Epperson
Categories Baked Chicken Thigh Recipes
Total Time 1 hours 15 minutes
Number Of Ingredients 13
Steps:
- Whisk honey, soy sauce (or tamari), garlic, vinegar and crushed red pepper in a small bowl. Place chicken and half of the honey mixture (about 1/4 cup) in a zip-top plastic bag; remove excess air and seal bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil; coat with cooking spray. Remove the chicken from the marinade (discard marinade); arrange on 1 side of the prepared pan. Combine carrots and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Bake the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots.
- Combine broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle salt and pepper over all. Bake until the vegetables are tender and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 15 to 18 minutes.
- Meanwhile, whisk cornstarch and water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Drizzle over the chicken and vegetables. Serve hot.
Nutrition Facts : Calories 475.2 calories, CarbohydrateContent 39.7 g, CholesterolContent 115.2 mg, FatContent 20.1 g, FiberContent 5.1 g, ProteinContent 35.8 g, SaturatedFatContent 4.5 g, SodiumContent 686 mg, SugarContent 29.3 g
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