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
HONEY AND THYME-GLAZED ROASTED ROOT VEGETABLES | RECIPES ...
Using a mix of root vegetables gives this side dish delightful color and flavor. When roasting vegetables, there are some key things to remember to get the tastiest results. Cut them into evenly sized pieces and spread in a single layer on the baking sheet, leaving a little room around the vegetables so the heat can circulate and they cook evenly. Roast them at high heat for the exterior to crisp nicely and get a little bit of char on the edges while the interior becomes tender. Serve this side with pretty much any protein, such as roasted chicken, turkey, and pork.
Provided by WEIGHTWATCHERS.COM
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Line two large baking sheets with parchment paper.
- In a large bowl, combine vegetables with oil and salt; toss to coat and spread evenly across prepared pans. Roast until browned and crispy, stirring vegetables and rotating pans in oven halfway through cooking, about 40 minutes.
- Spoon vegetables into a serving bowl; toss with honey and thyme. Yields about 3/4 cup per serving.
Nutrition Facts : Calories 109 kcal
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