GREEN GIANT ROASTED VEGETABLES RECIPES

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ROASTED GREEN VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT



Roasted Green Vegetable Medley Recipe: How to Make It image

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

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

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 ...



Honey and thyme-glazed roasted root vegetables | Recipes ... image

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

Categories     

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 9

1 large Uncooked sweet potato(es) peeled, chopped
2 medium Uncooked turnip(s) peeled, chopped
2 medium Uncooked parsnip(s) peeled, chopped
2 large Uncooked carrot(s) peeled, chopped
2 large Uncooked shallot(s) peeled, chopped
1 Tbsp Olive oil extra virgin
1.5 tsp Kosher salt
1 Tbsp Honey
1 Tbsp Fresh thyme chopped

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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