HOW TO ROAST BEETS IN THE OVEN RECIPES
ROASTED SPAGHETTI SQUASH - SKINNYTASTE
Roasted Spaghetti Squash is so versatile and easy to make! Here is a basic recipe.
Provided by Gina
Categories Side Dish
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 6
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
- Place on a baking sheet, cut side up and sprinkle with salt and pepper.
- Bake at 350° about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes.
- Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
- Place in a serving dish and serve hot.
Nutrition Facts : ServingSize 1 cup, Calories 42 kcal, CarbohydrateContent 10 g, ProteinContent 1 g, FatContent 0.4 g, SodiumContent 28 mg, FiberContent 2.2 g, SugarContent 4 g
BEST ROASTED BEETS RECIPE - HOW TO ROAST BEETS
Roasted Beets from Delish.com are great in salads and more!
Provided by Lauren Miyashiro
Categories healthy heart-healthy spring side dish
Total Time 1 hours 45 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. Cut off the beets' leafy tops and scrub thoroughly. Wrap beets loosely with foil and roast until you can easily pierce with a fork, about 1 hour 30 minutes, checking after 1 hour. Quarter beets, then toss with oil, salt, and pepper.
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HONEY ROASTED VEGETABLES | JAMIE OLIVER VEGETABLE RECIPES
Roasting your veg in a wood-fired oven gives them the most amazing, crispy, slightly chewy texture
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 253 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 253 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Bring three pans of salted water to the boil. Peel the potatoes and carrots, and scrub the beets.
- Cut any large potatoes in half and leave any small ones whole. Place the potatoes in one of the pans and parboil for 5 to 10 minutes, or until half cooked. Drain the potatoes, then leave them to steam dry. Return the potatoes to the hot pan and shake it around to chuff up the edges.
- Repeat with the carrots and beets but do not shake them around after, leaving them to steam dry.
- Pick the rosemary leaves and scatter over the potatoes. Break up and scatter with half of the garlic cloves, unpeeled, a drizzle of olive oil, and a pinch of sea salt and black pepper, then place in a large roasting tray.
- Place the carrots and beets in the tray, keeping everything separate, then drizzle over a good lug of olive oil and season well with salt and pepper.
- Scatter over the remaining garlic cloves and roast all the veg in the hot oven for about 20 to 30 minutes, giving them a jiggle every so often, or until everything is crispy, golden and delicious – about 10 minutes before they're ready, drizzle the honey over the carrots and add a lug of balsamic to the beets, then return to the oven.
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I drizzled the olive oil, thyme, and salt right onto the beet wedges and then enclosed the beets into foil packets, placed on a baking sheet and popped them in the oven. I rated only 4 stars because of the method. I prefer to quarter the beets and roast …
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