ROASTED GREEN VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas
Provided by Taste of Home
Categories Side Dishes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
Nutrition Facts : Calories 109 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 vegetable
INDIAN BEAN, BROCCOLI & CARROT SALAD RECIPE | BBC GOOD FOOD
Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness
Provided by Good Food team
Categories Lunch, Main course
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
- Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
- Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.
Nutrition Facts : Calories 248 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 14 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.2 milligram of sodium
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PRESSURE COOKER STEAMED VEGETABLE MEDLEY - MEALTHY.COM
Get your veggies steamed in no time with the help of your electric pressure cooker. Broccoli, green beans, and carrots are cooked to perfection using this pressure cooker trick. Make sure to use medium- to large-size broccoli florets, as small pieces will get too soft.
From mealthy.com
Reviews 4.0
Total Time 15 minutes
- Pour water into inner steel pot of pressure cooker. Place trivet on top of water and place steamer basket on top of trivet. Spread broccoli, green beans, and carrots in a even layer in steamer basket. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and set to zero (0) minutes. As soon as the pot reaches pressure the cooking cycle will end; turn steam vent handle to Venting to quick-release pressure. Remove steamer basket from cooker and season vegetables with salt to taste. Serve immediately.
BOK CHOY, CARROTS AND GREEN BEANS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4
Category Side Dish, Vegetables, Green Beans
Calories 28.6 calories per serving
- Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve.
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