HOW TO DRY VEGETABLES IN THE OVEN RECIPES

OVEN-DRIED VEGETABLES | MARTHA STEWART

Oven-Dried Vegetables | Martha Stewart image

These recipes have been adapted from "Jeremiah Tower Cooks: 250 Recipes from an American Master" by Jeremiah Tower. Text copyright 2002 by Jeremiah Tower. Paintings copyright by Donald Sultan. Reprinted by permission of Stewart, Tabori and Chang.

Provided by Martha Stewart

Categories Dinner Side Dishes

Number Of Ingredients 8

Ingredients

1/2 cup coarse salt
2 red onions, peeled, trimmed, and halved lengthwise
4 carrots, peeled
3 unpeeled quince, halved lengthwise
2 celery roots (about 1 1/2 pounds), peeled and halved
1/4 cup extra-virgin olive oil
3 sprigs fresh thyme
3 sprigs fresh rosemary

Steps:

Preheat the oven to 350 degrees. Sprinkle a baking sheet with salt. Top with onions, carrots, quince, and celery roots in a single layer. Cover with aluminum foil, and bake until just tender, about 1 hour.
Remove from oven, and uncover. When cool enough to handle, peel and core the quince. Cut vegetables into serving-size pieces. Transfer the quince and vegetables to a medium bowl. Drizzle with oil, and toss to evenly coat. Place in a baking dish just large enough to hold them in a single layer. Top with herb sprigs.
Shortly before serving, preheat the oven to 400 degrees. Place baking dish in oven, and cook until heated through, 10 to 15 minutes.

OVEN ROASTED VEGETABLES RECIPE | ALLRECIPES

Oven Roasted Vegetables Recipe | Allrecipes image

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories Side Dish Vegetables Carrots

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Nutrition Facts : Calories 255.3 calories, CarbohydrateContent 31.1 g, FatContent 13.9 g, FiberContent 5.3 g, ProteinContent 3.6 g, SaturatedFatContent 2 g, SodiumContent 357.5 mg, SugarContent 5.5 g

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